Conger myriaster is a species of marine eel in the family Congridae, commonly known as the whitespotted conger or Japanese conger eel. It is widely distributed in the coastal waters of the northwest Pacific Ocean, particularly around Japan, Korea, and eastern China. The genus name Conger derives from Latin for “eel,” while the species epithet myriaster comes from Greek myrios (“many”) and aster (“star”), likely referring to the numerous small pale spots or markings along its body. In Japan, it is known as ma-anago (マアナゴ), meaning "true conger eel", and is an important species in traditional cuisine.

Conger myriaster inhabits sandy and muddy seabeds in coastal and shelf environments, where it burrows and emerges to feed primarily at night. It is a predatory species that consumes small fish, crustaceans, and other benthic invertebrates. The eel has an elongated, cylindrical body with smooth skin and a continuous dorsal fin, typical of conger eels. It is commonly caught using traps, longlines, and coastal fishing methods, making it a significant regional fishery resource.

As a food source, Conger myriaster is highly valued for its tender texture and mild, slightly sweet flavor. In Japanese cuisine, it is most commonly prepared as anago, where the fillets are simmered in a soy-based sauce and then grilled, often served over rice as sushi or rice bowls. It is also used in tempura, soups, and simmered dishes. Compared to freshwater eel (unagi), conger eel has a lighter taste and softer texture, making it particularly suitable for delicate preparations.

Nutritionally, Conger myriaster provides high-quality protein and moderate amounts of fat, including omega-3 fatty acids. It is also a source of vitamins such as vitamin A and vitamin E, as well as minerals including calcium and phosphorus. Bioactive compounds include collagen and gelatin derived from the skin and connective tissues, as well as peptides formed during cooking or digestion that may have antioxidant or antihypertensive properties in experimental studies.