Ankimo(アンキモ,Ankimo?) is a Japanese dish made with monkfish liver. Species Lophius americanus Lophius budegassa Lophius gastrophysus Lophius litulon Lophius piscatorius Lophius vaillanti Lophius vomerinus Monkfish in natural envorinment Monkfish is the common name of a number of different species of fish. ...
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. Sake barrels at Itsukushima Shrine. ... Ponzu (ãƒãƒ³é…¢) is a citrus-based sauce commonly used in Japanese cuisine. ...
Ankimo is considered one of the Chinmi (delicacies) of Japan. Chinmi (珍味), lit. ...
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