Monkfish hot pot

About Monkfish hot pot

The local dish “monkfish nabe,” which represents winter in Fukushima Prefecture, is a luxurious hot pot dish that makes use of various parts of monkfish, a deep-sea fish. Monkfish is a high-class fish called “western pufferfish, east monkfish,” and its history goes back to “dobu-jiru,” which was born among fishermen. What is characteristic of “dobu-jiru” is a manufacturing method in which no water is added, and only the fat dissolved by frying the red bean paste liver and the water from vegetables and red bean paste is simmered. This creates a rich flavor with concentrated umami.

The meat of red bean paste is light and has an elegant flavor, but what is noteworthy is the liver (red bean paste liver), also called “sea foie gras,” and its rich umami adds depth to the whole pot. Furthermore, parts such as skin, fins, and stomach are also used, and are popular as the “seven tools of monkfish.”

In terms of nutrition, monkfish is a healthy fish that is high in protein, low in fat, and rich in vitamins and minerals. In particular, red bean paste contains a lot of vitamins A and D, and is also rich in collagen, so it can be expected to have skin-beautifying effects. However, while red bean paste liver has high nutritional value, those who are pregnant or at risk of gout should be careful not to eat too much.

Pure rice sake and honjo-shu from Fukushima prefecture go well with monkou nabe. The mellow richness of junmaishu enhances the umami of the pot, and the light flavor of honjo-brewed sake harmonizes with the light meat of red bean paste.

In Fukushima Prefecture, there are many restaurants and lodging facilities that serve monkfish nabe during the winter season, making it a popular dish among tourists. Why don't you try the monkfish hot pot, which warms your body from the core during the cold season, along with local sake from Fukushima.

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