Ankimo

Steamed monkfish liver — rich, creamy, and often called the foie gras of the sea. One of the great pleasures of a well-stocked izakaya in cold weather. A seasonal dish available during the colder months — worth ordering at izakayas and traditional Japanese restaurants when monkfish is in season.

【季節料理】「「あんこう」の肝を蒸した、「海のフォアグラ」だよ。濃厚でクリーミーな味わいは、日本酒と合わせると世界最高レベルの贅沢だと思うよ。11月〜3月の冬が旬だから、冬に日本に来たら居酒屋やお寿司屋でぜひ頼んでみて！