茨城県·郷土料理
Ankou Nabe (Monkfish Hot Pot)
A rich aroma of monkfish liver wafts from the bubbling pot. With a single sip, a melt-in-your-mouth richness spreads across the tongue; the monkfish meat is bouncy, and its gelatinous texture clings to your lips. It is a winter delicacy where the flavor has been concentrated by the cold. 'Kiankou' (monkfish) caught off the coast of Tokiwa features high-quality liver fat. You can enjoy both the size of the monkfish liver—often called 'foie gras of the sea'—and the texture of the various parts of the fish, none of which go to waste, all in a single pot. In Kitaibaraki, there is also 'Dobujiru,' where the liver is stirred into the pot and simmered using only miso and the moisture from the monkfish. It is a thick, intense bowl prepared by fishermen without using a single drop of water. Enjoy it piping hot, blowing on it to cool it down.
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