Ankimo (Monkfish Liver)
Ankimo is the liver of monkfish also known as 'foie gras of the sea'. It has a taste similar to foie gras but lighter in density and taste with an added taste of the ocean. The ankimo is first cured with salt, then rinsed off with sake, it is then rolled into a tube like shape and then finally steamed. It can be prepared as how one would prepare normal foie gras.
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| Ankimo |
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| Ankimo torchon |
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| Deep Fried Monkfish + Dijon Mustard + Ankimo + Ponzu Vinaigrette |
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