-
Ankimo (鮟肝) is a ****anese dish made with
monkfish liver. The
liver is
first rubbed with salt, then
rinsed with sake. Any
veins are removed, and then the...
- A
speciality of
Akita prefecture. The
dried seeds of the
hosagi plant.
Ankimo –
Either fresh or
steamed liver of an Anko fish
Kusaya –
Dried and pickled...
- his genius".
Louder Sound.
January 29, 2021.
Retrieved January 29, 2024. "
Ankimo QnA #85; What
subjects were you good at
during childhood? (In ****anese)"...
-
important commercially fished species. The
liver of monkfish,
known as
ankimo, is
considered a
delicacy in ****an. C. T.
Regan (1912). "The classification...
-
Ankimo, a ****anese
delicacy made of
monkfish liver...
- Kara'age" (鶏のから揚げ) July 12, 2015 (2015-07-12) 3 "Monkfish
Liver in Ponzu" "
Ankimo Ponzu" (あん肝ポン酢) July 19, 2015 (2015-07-19) 4 "Sea
Urchin Cresson" "Uni Kureson" (ウニクレソン)...
- from
fermented sake).
Chinmi (珍味) are
regional delicacies, and include:
Ankimo (あん肝)
Karasumi (カラスミ)
Konowata (このわた)
Mozuku (モズク) Uni (ウニ): specifically...
- the
highest catches. In Asia,
especially ****an,
monkfish liver,
known as
ankimo, is
considered a delicacy.
Anglerfish is
especially heavily consumed in...
-
cornetfish Amadai (あまだい):
tilefish Anago (穴子): sal****er eel,
Conger eel
Ankimo (鮟肝):
monkfish liver (cooked) Ayu (鮎):
sweetfish (raw or grilled) Buri (鰤):...
-
Connoisseurs believe the
liver is also excellent; in ****an, it is
consumed as
Ankimo. The fish is
covered with a soft, scaleless,
elastic skin,
under which another...
