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…
Tag: yellowtail
Buri and Hamachi Yellowtail 101
Classic Winter Dish of Buri Daikon Buri is simmered with daikon in a sweet soy broth until both are tender. Himi Port in Toyama famous for winter kanburi. These kanburi are at the wholesale fish market which is open to the public. Kanburi at the retail fish market an hour later. Prices range from…
Travel – Himi Fishing Port in Toyama 氷見魚市場
On the coast of Toyama on the Sea of Japan is a famous fishing port. In the winter it is renowned for its kanburi or winter buri (yellowtail). Rich in fat, it melts in your mouth like fatty tuna. Don’t worry if you miss the early morning auction as there is a retail market next…
Food Sake Tokyo 