Ankimo is steamed monkfish liver, known as the “foie gras of the sea” for its rich flavor and creamy texture. It is often enjoyed as a sake appetizer.
あん肝 （あんきも / Ankimo）
Steamed monkfish liver
When / How to Eat
Typically served chilled and sliced, garnished with ponzu sauce, green onion, and grated daikon.
Cultural Background
Ankimo is a winter delicacy often found at izakaya across Japan, especially popular in Tohoku and Kanto regions.
Cautions
Has a strong, distinctive taste; may not be suitable for those sensitive to organ meats.
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