Product description
Ankimo is a Japanese dish made using the liver of monkfish (Anko). In Japan, it's known as "sea foie gras" and is considered a delicacy. Steaming ankimo and serving it with scallions and grated daikon combined with momiji oroshi (red pepper sauce) and ponzu sauce is the traditional way to serve it.
Keep frozen. Defrost in chiller overnight.
Making the appetizer meal is quite simple and basic when using packaged ankimo. It only has to be sliced (about 1cm thickness) and served with Ponzu sauce, grated white radish & chopped spring onions.