Ankimo
Japanese monkfish liver dish
title: "Ankimo" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["japanese-seafood", "liver-dishes"] description: "Japanese monkfish liver dish" topic_path: "geography/japan" source: "https://en.wikipedia.org/wiki/Ankimo" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Japanese monkfish liver dish ::
::data[format=table title="Infobox food"]
| Field | Value |
|---|---|
| name | Ankimo |
| image | Ankimo2.jpg |
| image_size | 300px |
| caption | Slices of ankimo |
| country | Japan |
| type | Offal |
| served | Hot, cold |
| main_ingredient | Monkfish liver |
| :: |
| name = Ankimo | image = Ankimo2.jpg | image_size = 300px | caption = Slices of ankimo | alternate_name = | country = Japan | region = | creator = | course = | type = Offal | served = Hot, cold | main_ingredient = Monkfish liver | variations = | calories = | other =
Ankimo is a Japanese dish made with monkfish liver.
The liver is first rubbed with salt, then rinsed with sake. Any veins are removed, and then the liver is rolled into a cylinder, and cooked by steaming. 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.
Preparations
Ankimo is most often consumed outside of Japan as sushi or sashimi. Inside Japan, ankimo is used in several meibutsu, regional delicacies, such as dobu-jiru, stewed ankimo and vegetables from Fukushima.
Gallery
Ankimo.jpg Ankimo3.jpg Ankimo5.jpg Ankimo6.jpg Ankimo9.jpg
References
References
- (6 October 2004). "Liver of the monkfish: a controversial delicacy". SFGate.
- (2021-04-13). "The World's 50 Best Foods". CNN Go.
- "Dobu jiru". kyodoryori-story, Ltd..
::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::