Anko Nabe (Monkfish hot pot)
Its flavor is a delightful surprise—especially for first-time tasters.

About Anko Nabe (Monkfish hot pot)

A local dish of Ibaraki, Anko Nabe is said to be in season from winter through spring, when water temperatures are low. It is considered especially delicious around January and February, before the monkfish spawn. Despite its unusual appearance, monkfish has a delicate flavor and is so thoroughly used that it is said to have no inedible parts. Depending on the soup base, Anko Nabe can be enjoyed with a light soy sauce broth or a rich dobujiru broth made with melted monkfish liver. Monkfish is also noted for its collagen content and nutritional value.

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