茨城県·郷土料理
Ankou Nabe (Monkfish Hot Pot)
The rich aroma of the liver drifts on the steam rising from the bubbling pot. With its bouncy flesh, collagen-rich skin, and the deep umami of the melted liver—Ibaraki's winter is warmed by this monkfish hot pot. Monkfish are landed off the coasts of Oarai and Kitaibaraki, known as a seasonal delicacy often described with the phrase 'Pufferfish in the West, Monkfish in the East.' The monkfish liver is so rich in fat that it is often compared to foie gras. In Kitaibaraki, there is a tradition of 'dobu-jiru,' a dish where fishermen simmered ingredients in their own juices without using water to stay warm on board, which is considered one of the prototypes of monkfish hot pot. It is a bowl that lets you savor the full bounty of the sea, something you'll crave especially on a cold night.
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