Ankimo (鮟肝) is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Any veins are removed, and then the liver is rolled into a cylinder, and …

Feb 22, 2024 · Ankimo is the liver of the monkfish (it's also known as monkfish liver or anglerfish liver). It's difficult to imagine such an elegant ingredient coming from such a hideous fish, but …

Feb 12, 2025 · Known as the foie gras of the sea, Ankimo is steamed monkfish liver that‘s considered a delicacy in Japan. It‘s easy to make this restaurant-quality appetizer at home …

Oct 28, 2010 · Ankimo, or monkfish liver, when steamed, is considered a delicacy in Japan. The creamy texture is not unlike a fine pate. Ankimo is to be eaten in tiny bites and is an excellent …

Mar 11, 2024 · Ankimo is a Japanese dish made from the liver of a monkfish, also known as "foie gras of the sea". The preparation requires skill and traditional cooking knowledge to preserve …

Nov 12, 2023 · Enjoy Japan's underrated delicacy in this quick and easy Ankimo recipe! Sliced monkfish liver is served with spicy daikon radish and savory wakame seaweed.

Consumed as a winter delicacy in Japan, where it’s known as ankimo, monkfish liver is becoming increasingly popular in sushi bars all year round. Originally prized by fisherman, who couldn’t …

Ankimo is a refined Japanese dish prepared with monkfish liver which is cleaned and soaked in milk, then rinsed and brined in a marinade infused with sake and mirin. It is traditionally rolled …

Nov 17, 2023 · Monkfish liver (Ankimo) is a prized Japanese delicacy known for its rich, buttery flavor and cultural significance. Ankimo has a unique texture and flavor profile, often compared …

Oct 14, 2024 · It is a regular winter snack for sake drinkers and is one of the most popular snacks to accompany sake, beer and Shochu. Ankou no sakamushi (steamed ankimo), in which …