Ankimo

Ankimo (鮟肝) is a Japanese dish made with monkfish liver.

Ankimo

Slices of ankimo
Type	Offal
Place of origin	Japan
Serving temperature	Hot, cold
Main ingredients	Monkfish liver
Media: Ankimo

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.^[1]

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.^[2]

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]

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See also

• Chinmi
• Meibutsu