茨城県·郷土料理
Ankou Nabe (Monkfish Hot Pot)
When the cold season arrives, one begins to crave Kita-Ibaraki's Ankou Nabe. The 'Dobujiru' born in this authentic region is a truly special dish. It originated from fishermen eating it on board ships to keep warm. Using no water at all, the monkfish liver is sautéed in the pot with miso, and then simmered using only the moisture released from the fish and vegetables. It is said that the name comes from the way the broth becomes cloudy as the monkfish liver dissolves into it. It was a dish packed with the wisdom of fishermen—highly nutritious and capable of being prepared even at sea. This rich, miso-based soup, infused with the deep umami of monkfish liver, offers a profound flavor that warms you to your very core. It is a proud fisherman's dish from Kita-Ibaraki that you'll find yourself wanting to eat especially on cold days.
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