Ankimo

What is An-kimo?

Ankimo

Ankimo (アン肝・アンキモ・あんきも) is,
The liver of the monkfish. Anglerfish liver, monkfish liver.

In particular, it often refers to ‘steamed Ankimo’, which is prepared by removing the liver from Anglerfish, sprinkling it with salt and a little sake, wrapping it in, for example aluminium foil to make a cylindrical shape and steaming it in a steamer for 15 to 20 minutes.

At izakaya (Japanese-style pubs), it is often served chilled in the fridge, sliced as required and served with grated radish, Momiji-oroshi (grated radish with chile pepper) and spring onions, and ponzu (Ankimo ponzu).

It is a regular winter snack for sake drinkers and is one of the most popular snacks to accompany sake, beer and Shochu. Ankou no sakamushi (steamed ankimo), in which ankimo is steamed with a generous amount of sake when steamed, can also be found at Izakaya.

Traditionally, Ankimo was a winter food, when anglerfish are in season, but with advances in freezing, processing and preservation technology, it is now a year-round food.

Anko-nabe with Ankimo (Anglerfish liver)

Anko-nabe with Ankimo liver (Aanglerfish hot pots with anglerfish liver)

The liver is an essential part of Anko-nabe (Aanglerfish hot pots), and when the liver is dissolved into the soup, it gives the pot a rich and tasty flavour, making it a rich and thick Anko-nabe.

This is traditionally called ‘dobu-jiru’ in some regions. Dobu-jiru’ means “gutter soup” in Japanese, and is said to have come to be so called because of the colour of the muddy soup.

Another theory is that in certain regions ‘dobu’ means ‘everything’, and that the name ‘dobu soup’ came about because ‘everything’, including the liver, is thrown into Dobu-jiru as an ingredient.

Anko-nabe with Ankimo, and other parts

Anko no Tomo-ae

In the coastal areas of Aomori and Fukushima, Ankou no tomoyage (kyowa-e), in which ankou liver is dressed with ankou meat, is traditionally eaten and is known as Aomori’s and Fukushima’s local cuisine, respectively.

Anko no Tomoae