Ankimo

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Ankimo monkfish liver.jpg

Ankimo (鮟肝) 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 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 The World's 50 Best Foods compiled by CNN Go.[1]

References[edit]

  1. ^ "The World's 50 Best Foods". CNN Go. 2021-04-13. Retrieved 2021-05-31.

External links[edit]