Ankimo
From Wikipedia, the free encyclopedia
 |
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2009) |
Ankimo (アンキモ) is a Japanese dish made with monkfish liver.
The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with chili-tinted grated daikon radish, thinly sliced green onions and ponzu sauce.
Ankimo is considered one of the Chinmi (delicacies) of Japan. It is listed at number 32 on World's 50 most delicious foods complied by CNN Go in 2011.[1]
This food is on Seafood Watch's list of foods to avoid, due to unsustainable fishing practices (bottom trawling).[2]
[edit] References
- ^ CNN Go World's 50 most delicious foods 21 July 2011. Retrieved 2011-10-11
- ^ http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=13
[edit] External links
 |
This Japanese cuisine-related article is a stub. You can help Wikipedia by expanding it. |
