Ankou nabe
あんこう鍋DishNov to Mar
Ankou nabe suits anyone in Ibaraki in winter who wants the coast's prized hotpot, and its liver-rich broth is heavy going for anyone who likes their fish light.
Where to eat Ankou nabe · 1 place
The prefecture brands anglerfish of 2 kg and more, landed by its own trawlers and chilled at once, as Ibaraki ankou. Cooks use the whole fish, which locals call the seven tools: liver, stomach, skin, fins, gills, ovaries and flesh. The rich liver earns the nickname foie gras of the sea.
Hotpot season runs from November to March. Dobu-jiru melts the liver into the broth, and ankou tomozu dresses the parts in a liver and vinegar sauce.
Quick answers about Ankou nabeよくある質問
How do you order Ankou nabe?
Ask for ankou nabe for the classic hotpot, or dobu-jiru for the richer version with the liver melted into the broth. Many places serve it as a course, so book for the evening.
When is Ankou nabe in season?
Ankou nabe: November to March, when the anglerfish build up their livers for winter.
Where can you eat Ankou nabe in Japan?
Places we list for Ankou nabe include Fugu Ankou Kisaku.