The season of Ankimo will be over soon.
Don't miss Japanese fish foie gras in this season.
Ankimo (アンキモ) is a Japanese dish made with monkfish liver.
The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is served with chili-tinted grated daikon radish, thinly sliced scallion and ponzu sauce. Ankimo is considered one of the Chinmi (delicacies) of Japan.
http://newyork.seriouseats.com/2009/03/katsuno-queens-nyc-forest-hills-japanese-food-noodles-inaniwa-udon-ankimo.html
