Ankimo (Steamed monkfish liver)
Monkfish liver pairs beautifully with ponzu and makes an excellent accompaniment to sake.
About Ankimo (Steamed monkfish liver)
In Ibaraki’s coastal areas, monkfish hot pot is a local specialty, and nearly every part of the monkfish apart from its bones is used as a quality ingredient. Ankimo is made by washing the monkfish liver with salt and sake, then steaming it. It is often served with grated daikon mixed with chili, thinly sliced green onion, and ponzu. Its rich flavor and distinctive texture make it an addictive delicacy.
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Regional cuisine of Ibaraki region
Japanese Cuisine - Local cuisine
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