鮟肝 · アンキモ · ankimo

Ankimo

Ankimo is monkfish liver — steamed, sliced and served with ponzu and grated daikon. Rich, creamy and umami-deep, it's earned the nickname 'foie gras of the sea'.

Also known as

monkfish liver, foie gras of the sea

Species

Lophius litulon (Monkfish)

Category

Simmered & cooked (nimono)

Texture

creamy, dense — rich, deep umami, foie-gras-like

Peak season

Dec, Jan, Feb

Sustainability

varies — Monkfish has faced overfishing concerns; status varies by fishery.

Mercury

Not in the FDA consumer table

Pregnancy

Eat in moderation

Price tier

$$$

Foie gras of the sea

Ankimo is the liver of the monkfish (anko), cleaned, rolled, steamed and sliced into dense, pâté-like rounds. Rich, creamy and packed with umami, it genuinely earns its nickname — the “foie gras of the sea.”

How it’s served

It’s a winter delicacy, served cool with a splash of ponzu, a dab of grated daikon spiked with chili (momiji-oroshi), and a scatter of scallion to cut the richness. Luxurious and intense — not a beginner’s bite, but a revelation once you’re ready for it.