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 cooked by steaming. Ankimo is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce.
Ankimo is considered one of the chinmi (delicacies) of Japan. It is listed at number 32 on The World's 50 Best Foods compiled by CNN Go.
Preparations
Ankimo is most often consumed outside of Japan as sushi or sashimi. Inside Japan, ankimo is used in several meibutsu, regional delicacies, such as dobu-jiru, stewed ankimo and vegetables from Fukushima.3
Gallery
See also
References
Sawaisanyakorn, Troy (6 October 2004). "Liver of the monkfish: a controversial delicacy". SFGate. Archived from the original on 30 January 2010. Retrieved 10 March 2025. https://web.archive.org/web/20100130012015/http://articles.sfgate.com/2004-10-06/food/17448946_1_monkfish-sushi-ankimo ↩
"The World's 50 Best Foods". CNN Go. 2021-04-13. Retrieved 2021-05-31. https://www.cnn.com/travel/article/world-best-food-dishes/index.html ↩
"Dobu jiru". kyodoryori-story, Ltd. Retrieved 2021-12-12. http://kyoudo-ryouri.com/en/food/2855.html ↩