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
Mukago gohan
Ibaraki
Ibaraki Anko Nabe
Ibaraki
Carp in Ibaraki
Ibaraki
Mito Domain ramen
Ibaraki
stamina ramen
Ibaraki
Nashu in Ibaraki
Ibaraki
Local cuisinerelated dishes
Kurikinton
Gifu
Cherries in Sanseki
Akita
Kabosu
Oita
Tonkotsu
Kagoshima
bone gnawing
Kumamoto
Saga Nori
Saga
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine