Monkfish Liver (Ankimo)
Delicate monkfish liver paired perfectly with ponzu, a true delight with sake.
About Monkfish Liver (Ankimo)
In the coastal regions of Ibaraki, monkfish dishes are a local specialty, with monkfish hot pot being particularly famous. Known for its versatility, every part of the monkfish, except the bones, is used as a high-quality ingredient. Among these, Monkfish Liver (Ankimo, あんきも) stands out as a delicacy. It is prepared by cleaning the liver with salt and sake, then steaming it to perfection. It is commonly enjoyed with grated daikon radish, thinly sliced green onions, and a tangy ponzu sauce. With its rich, creamy flavor and unique texture, this rare treat is truly addictive.
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Regional cuisine of Ibaraki region
Japanese Cuisine - Local cuisine
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