Ankimo (Monk Fish Liver) 230g

Ankimo (あん肝) is a Japanese dish made using the liver (Kimo 肝) of monkfish (Anko 鮟鱇). 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.

Packaging: 230g

Country of origin: Japan

Storage Instructions: Keep frozen. Defrost in chiller overnight.

How to use: 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.