February Seasonal Japanese Seafood 2月旬の魚

  ankimo monkfish liver February is one of the coldest months in Japan, so it is a wonderful time for hot pots (nabé). Monkfish (ankō) is one of Shinji’s favorite types of nabé. We always save the liver and serve it separately. Ankimo is often called the foie gras of the sea. It’s very easy to steam – see a…

January Japanese Seasonal Seafood 一月旬の魚

  January Japanese Seasonal Seafood The seafood in winter is rich with fat as the fish protects itself from the cold waters. Some sashimi eaten this time of year will be a bit oily as a result. As always, we love to have most seafood as sashimi when possible, in particular tairagai and yari ika….