Description
あん肝 ANKIMO - FRESH WILD MONKFISH LIVER - Lophiomus setigerus
Location
Hokkaido
Size/Weight
1 kg pack
Texture/Flavor Profile
Ankimo offers a rich, creamy texture and a subtle, sea-kissed flavor, often compared to foie gras.
Availability/Seasonality
This delicacy is traditionally enjoyed in winter, but can be found year-round in high-end Japanese restaurants and specialty grocery stores.
About
Ankimo, also known as monkfish liver, is a prized delicacy in Japan often referred to as the “foie gras of the sea.” The liver is carefully prepared, rubbed with salt, rinsed with sake, and then steamed to create a melt-in-your-mouth texture. It's typically served as an appetizer in upscale Japanese cuisine, such as washoku or kaiseki ryori. Ankimo's unique flavor and luxurious texture make it a favorite among food connoisseurs.
Preparation
To prepare ankimo, the liver is first removed from the monkfish, rubbed with salt, and rinsed with sake. It is then rolled into a cylinder, steamed, and often served with thinly sliced green onions, grated daikon radish seasoned with red chili pepper, and ponzu sauce. This process brings out the delicate flavors and creamy texture, making it a delectable appetizer.
Nutritional Value
Ankimo is rich in vitamins A, B12, and D, and provides significant protein and healthy fats. It is also known for its high omega-3 fatty acid content, which contributes to heart health and anti-aging properties.
Selection and Storage
Choose ankimo that is firm and fresh, with a bright, uniform color. Store it in the refrigerator and consume within a few days of purchase for the best flavor. For longer storage, it can be kept in the freezer.
Summary
Known as the "foie gras of the sea," ankimo is a steamed monkfish liver delicacy from Japan. Its rich, creamy texture and unique flavor make it a luxurious appetizer, easily prepared at home with packaged ankimo from Japanese grocery stores. Serve it with traditional garnishes for an authentic taste of Japanese cuisine.
Location
Hokkaido
Size/Weight
1 kg pack
Texture/Flavor Profile
Ankimo offers a rich, creamy texture and a subtle, sea-kissed flavor, often compared to foie gras.
Availability/Seasonality
This delicacy is traditionally enjoyed in winter, but can be found year-round in high-end Japanese restaurants and specialty grocery stores.
About
Ankimo, also known as monkfish liver, is a prized delicacy in Japan often referred to as the “foie gras of the sea.” The liver is carefully prepared, rubbed with salt, rinsed with sake, and then steamed to create a melt-in-your-mouth texture. It's typically served as an appetizer in upscale Japanese cuisine, such as washoku or kaiseki ryori. Ankimo's unique flavor and luxurious texture make it a favorite among food connoisseurs.
Preparation
To prepare ankimo, the liver is first removed from the monkfish, rubbed with salt, and rinsed with sake. It is then rolled into a cylinder, steamed, and often served with thinly sliced green onions, grated daikon radish seasoned with red chili pepper, and ponzu sauce. This process brings out the delicate flavors and creamy texture, making it a delectable appetizer.
Nutritional Value
Ankimo is rich in vitamins A, B12, and D, and provides significant protein and healthy fats. It is also known for its high omega-3 fatty acid content, which contributes to heart health and anti-aging properties.
Selection and Storage
Choose ankimo that is firm and fresh, with a bright, uniform color. Store it in the refrigerator and consume within a few days of purchase for the best flavor. For longer storage, it can be kept in the freezer.
Summary
Known as the "foie gras of the sea," ankimo is a steamed monkfish liver delicacy from Japan. Its rich, creamy texture and unique flavor make it a luxurious appetizer, easily prepared at home with packaged ankimo from Japanese grocery stores. Serve it with traditional garnishes for an authentic taste of Japanese cuisine.