Hokkaido Ankimo Monkfish Liver 2.2lb

What is Ankimo?
Ankimo (鮟肝) is monkfish liver — often called the foie gras of the sea, and once you taste it, the name makes sense. This is from Hokkaido, our home region: rich, creamy, and deeply flavored, with a profound umami and a smooth, melt-in-your-mouth texture. It's a prized delicacy in Japanese cooking, traditionally steamed and served with ponzu and momiji oroshi. This portion is 2.2 lbs.

Like foie gras, ankimo is all about the richness — dense and buttery, a little goes a long way. It's a winter delicacy, at its best in the cold months when the liver is fullest, and a classic partner to sake. This size suits restaurants or serious home cooks who want to prepare it from scratch.

Specifications

How to enjoy

The classic is steamed ankimo — rinse the liver, roll and wrap it, then steam and chill into a firm log to slice. Serve the slices cold with ponzu, momiji oroshi (grated daikon with chili), and thin-sliced scallion. It's also served as gunkan sushi, or seared briefly for a warm, richer bite. Thaw in the refrigerator before preparing. A rich ingredient, so serve it in small portions.

Pairing notes — ponzu, momiji oroshi, scallion, warm sake, and dry sake.