is a

Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...

dish made with

monkfish Members of the genus ''Lophius'', also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. ''Lophius'' is known as the "monk" or "monkfish" to ...

liver. The liver is first rubbed with salt, then rinsed with

sake Sake, , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asi ...

. Any veins are removed, and then the liver is rolled into a cylinder, and cooked by

steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking ha ...

. ''Ankimo'' is often served with ''momiji-oroshi'' ( chili-tinted grated

daikon Daikon 大根 (だいこん) or mooli, (مولی) ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia ...

), thinly sliced

scallion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

s and

ponzu () is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply . The term originally came ...

sauce. ''Ankimo'' is considered one of the ''

chinmi is a Japanese term meaning literally "rare taste", but more appropriately "delicacy". They are local cuisines that have fallen out of popularity or that are peculiar to a certain area. Many involve pickled seafood. List of ''chinmi'' Hokkai ...

'' (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 is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in n ...

sashimi is a Japanese cuisine, Japanese delicacy consisting of fresh raw fish or Raw meat, meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means 'pierced body', i.e., "wikt:刺身, 刺身" = ''sashimi'', whe ...

. Inside Japan, ankimo is used in several

meibutsu is a Japanese language, Japanese term most often applied to regional specialties (also known as ). can also be applied to specialized areas of interest, such as , where it refers to famous tea utensils, or Japanese swords, where it refers to sp ...

, regional delicacies, such as dobu-jiru, stewed ankimo and vegetables from Fukushima.

Gallery

Ankimo.jpg Ankimo3.jpg Ankimo5.jpg Ankimo6.jpg Ankimo9.jpg

References

{{Reflist Japanese seafood Offal dishes

Preparations

Gallery

See also

References