Ankimo Facts for Kids

Quick facts for kids
Ankimo
Slices of ankimo
Type	Offal
Place of origin	Japan
Serving temperature	Hot, cold
Main ingredients	Monkfish liver

Ankimo (鮟肝) is a special Japanese dish. It is made from the liver of a fish called a monkfish. Many people in Japan and around the world enjoy this unique food.

Ankimo is prepared carefully to create its smooth texture and rich flavor. It is often served with a tangy sauce and fresh toppings. This dish is considered a true delicacy in Japan.

What is Ankimo? A Japanese Delicacy
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What is Ankimo? A Japanese Delicacy

Ankimo is a highly valued food in Japan, known for its creamy texture and rich taste. It's often called "foie gras of the sea" because of its luxurious feel. This dish is so special that it's listed among the world's best foods by CNN Go.

The Monkfish: Source of Ankimo

The main ingredient for ankimo comes from the monkfish. Monkfish are deep-sea fish known for their unique appearance and delicious meat. Their liver is particularly prized for its flavor and smooth texture. These fish live in cold waters and are caught in various parts of the world, including around Japan.

How Ankimo is Made: A Step-by-Step Guide

Making ankimo is a detailed process that ensures its delicious taste. First, the monkfish liver is gently rubbed with salt. This helps to clean it and bring out its natural flavors. After salting, the liver is rinsed with sake, a type of Japanese rice wine used in cooking.

Next, any small veins are carefully removed from the liver. Then, the liver is rolled tightly into a cylinder shape. This shape helps it cook evenly. Finally, the rolled liver is cooked by steaming. Steaming keeps the liver moist and tender.

Serving Ankimo: Traditional and Modern Ways

Once cooked, ankimo is often sliced and served in a few traditional ways. It commonly comes with momiji-oroshi, which is grated daikon radish mixed with a little chili for a hint of spice. Thinly sliced scallions are also added for freshness. A special citrus-based sauce called ponzu is usually drizzled over the dish.

Outside of Japan, ankimo is often enjoyed as part of sushi or sashimi platters. In Japan, it's also used in regional dishes, like dobu-jiru. This is a hearty stew made with ankimo and vegetables, especially popular in areas like Fukushima. Ankimo is truly a versatile and celebrated part of Japanese cuisine.