Ankimo — Monkfish Liver Often called the “foie gras of the sea,” ankimo is made from carefully prepared monkfish liver. It has a rich, buttery flavor with a clean, delicate finish that pairs perfectly with sake. We only receive a small amount at a time, so if you’re an ankimo lover, don’t miss it! #ankimo #あんきも #あん肝 | Sake107
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Ankimo — Monkfish Liver Often called the “foie gras of the sea,” a…
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🌊Ankō Aemono — tender monkfish dressed in its own rich liver sauce. A harmony of ocean depth and winter comfort, crafted with quiet precision. Delicate, silky, and unapologetically indulgent in every bite. #Anko #Ankimo #Aemono #Monkfish #JapaneseFood #Washoku #SashimiLovers #SeafoodLovers #Omakase #ChefSpecial #SeasonalMenu #WinterCuisine #GourmetExperience #FoodieLife #HoustonFoodie #Foodstagram #IGFoodie #UmamiBurst #JapaneseCuisine #FineDining #SeafoodDelight #旨味 #日料 #料理 #安康鱼 #安康鱼肝 #WinterM
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🌊Ankō Aemono — tender monkfish dressed in its own rich liver sauce…
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Monkfish graveyard! What do they eat? #spearfishing
Monkfish graveyard! What do they eat? #spearfishing
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Filleting the best eating fish! #spearfishing #monkfish
Filleting the best eating fish! #spearfishing #monkfish
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Ankou (鮟鱇), also known as Monkfish. Despite it's grotesque appearance, Ankou is loved in Japan for its rich flavour and silky, delicate texture. Caught in cold waters, its meat stays firm yet tender with a deep savouriness that shines during the winter season. It's liver, called Ankimo, is known as the "Foie Gras of the Sea". At Umi Ka Shin, we serve it two ways. Ankou Nabe, a warm and comforting hotpot that brings out its natural sweetness. Ankou Karaage, lightly seasoned and fried to a crisp g
Ankou (鮟鱇), also known as Monkfish. Despite it's grotesque a…
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