anki too
The lever of the anko Ponzu is good. It's great for sake.anki too introduction
In the coastal area of Ibaraki, the anko pot is a specialty, but the anko is a specialty, but the bones, so there is no place to throw it away, so all parts are made of good quality ingredients. Among them, the anko liver is made by steaming the liver of anko washed with salt or liquor. It is often eaten with grated maple, thinly sliced green onions and ponzu. It is a delicacy that has a strong taste and texture that makes it unique and addictive.
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Other information
- Nameanki too
- Area Ibaraki
- Kind of food Local cuisine
Ibaraki Other recommended dishes
Hitachi-Aki-soba
Ibaraki
shikinbai (shikinbai)
Ibaraki
Mito Natto
Ibaraki
Daigo shamoghetan
Ibaraki
Mukago gohan
Ibaraki
Ibaraki Anko Nabe
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Local cuisinerelated dishes
White shrimp burger
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Katsuyama oyaki
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Open port roll cake
Nagasaki
Kanazawa curry
Ishikawa
Ryobo mochi
Kagoshima
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Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine