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
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