Monkfish Hot Pot

About Monkfish Hot Pot

Monkfish Hot Pot (あんこう鍋, Ankō Nabe) is a traditional dish from Ibaraki Prefecture, best enjoyed during its peak season in the cold months from winter to early spring. It’s particularly flavorful between January and February before the fish spawns.

Despite the monkfish's peculiar appearance, its meat is surprisingly delicate and refined, and it’s often said that no part of the fish goes to waste. Depending on the soup base, you can savor a light and refreshing taste with a soy sauce broth, or enjoy a rich, indulgent flavor with “dobu-jiru,” a soup made from melted monkfish liver.

Rich in collagen and packed with nutrients, this dish is both delicious and highly valued for its health benefits.

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