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 momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions 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 compiled by CNN Go in 2011.