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…
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Madara Pacific Cod 101
Nabé with cod (small filets on the bottom) For visitors and residents of Japan, we are featuring seafood posts written by my husband, Shinji, a Japanese fishmonger. While in Japan, these are seasonal seafood and dishes that you should definitely look for. All of the food was prepared in our home. A popular winter dish in…
Food Sake Tokyo 