Monkfish Liver · 鮟肝 (あんきも)

The foie gras of the sea — steamed monkfish liver, dense and custard-rich, classically served with ponzu and momiji-oroshi. A winter treasure.

Anko is famously butchered while hanging from a hook — tsurushi-giri — because the slippery body is impossible to pin to a board.

Category: other · Season: winter (peak Nov, Dec, Jan, Feb) · Origin: Japan (Ibaraki), Hokkaido

Preparations

Gunkan 軍艦 · Nigiri 握り