Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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« Ankimo » is the liver of the Frogfish (« anko »), a fish that can be found in most the Northern Hemisphere and elsewhere. Not a nicelooking fish, it is nonetheless appreciated almost everywhere.
The Japanese love it in « nabe » (Japanese-style fish pot au feu), while the French either introduce it in Bouillabaisse, or even better, baked rooled inside prime bacon.
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The liver is much appreciated in some countries, especially France and Scandinavia.
In Japan they steam it in sake to make « ankimo », which I usually introduce to neophytes as « Japanese fish foie gras »!
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Pic taken at Yumeshin, Shizuoka City.
I asked for it served (it is a cold appetizer) as it is as « tsumami » (hors d’oeuvre) with « ponzu shoyu », finely chopped thin leeks and a dash of « Momiji-oroshi » (grated daikon and chili pepper) on a shiso leaf.
It is also great in small pieces on a gunkan topped with the same as above!

I will explain the preparation in my next posting!