Ibaraki Anko Nabe

About Ibaraki Anko Nabe

It is a local dish of Ibaraki Prefecture, and it is said to be the best season from winter to spring, with low water temperatures, especially in January through February before spawning. Contrary to its unusual appearance, anko is a fish that has a good taste and is so lean enough to say “there is no part that can not be eaten.” Depending on the seasoning of the soup, you can enjoy a refreshing taste (soy sauce flavor) and a rich flavor (dobu soup: melted anliver soup). It has a lot of collagen and is attracting attention as a nutrient-rich ingredient.

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