Anko Hot Pot
A rich and flavorful winter delight from Fukushima — warming both body and soul

About Anko Hot Pot

Anko Hot Pot (あんこう鍋, Ankō nabe) is a signature winter dish from Fukushima Prefecture, made with the various parts of anglerfish, a deep-sea delicacy. Known as a prized seafood, anglerfish is often referred to as "fugu of the west, anko of the east," highlighting its premium status. This dish finds its origins in a fisherman's recipe called "Dobu-jiru," which uses a distinctive method: no added water. Instead, the fatty liver of the anglerfish (ankimo) is sautéed to release rich oils, which are then combined with the moisture from vegetables and the fish itself, creating an intensely flavorful broth.

The flesh of the anglerfish is lean and delicately mild, but the star of the dish is the ankimo, often called the "foie gras of the sea" for its velvety texture and deeply savory taste. Additionally, the skin, fins, stomach, and other parts collectively known as the "seven tools of the anglerfish" enhance the hot pot’s rich variety of textures.

Nutritionally, anglerfish is a healthy option, being high in protein, low in fat, and packed with vitamins and minerals. The ankimo in particular is rich in vitamins A and D and abundant in collagen, which is believed to promote healthy skin. However, due to its nutrient density, those who are pregnant or at risk of gout should enjoy it in moderation.

Anko Hot Pot pairs beautifully with Fukushima’s locally produced junmai sake or honjozo sake. The mellow depth of junmai sake enhances the rich flavors of the soup, while the lighter profile of honjozo sake perfectly complements the delicate anglerfish meat.

During the winter season, many restaurants and inns in Fukushima serve this popular hot pot dish, making it a favorite among visitors. Treat yourself to a warm, hearty bowl of Anko Hot Pot, paired with local sake, and experience the true essence of Fukushima’s winter culinary heritage.