Ankimo: Difference between revisions
Content deleted Content added
BrayLockBoy (talk | contribs) No edit summary |
better pic, infobox |
||
| Line 1: | Line 1: | ||
{{short description|Japanese monkfish liver dish}} |
{{short description|Japanese monkfish liver dish}} |
||
{{Italic title|reason=[[:Category:Japanese words and phrases]]}} |
{{Italic title|reason=[[:Category:Japanese words and phrases]]}} |
||
[[File:Ankimo monkfish liver.jpg|thumb]] |
|||
{{Infobox food |
|||
| name = Ankimo |
|||
| image = Ankimo2.jpg |
|||
| image_size = 300px |
|||
| caption = Slices of ''ankimo'' |
|||
| alternate_name = |
|||
| country = [[Japan]] |
|||
| region = |
|||
| creator = |
|||
| course = |
|||
| type = [[Offal]] |
|||
| served = Hot, cold |
|||
| main_ingredient = [[Monkfish]] liver |
|||
| variations = |
|||
| calories = |
|||
| other = |
|||
}} |
|||
{{Nihongo|'''''Ankimo'''''|鮟肝}} is a [[Cuisine of Japan|Japanese]] dish made with [[monkfish]] liver. |
{{Nihongo|'''''Ankimo'''''|鮟肝}} is a [[Cuisine of Japan|Japanese]] dish made with [[monkfish]] liver. |
||
| Line 10: | Line 28: | ||
== Preparations == |
== Preparations == |
||
Ankimo is most often consumed outside of Japan as [[sushi]] or [[sashimi]]. Inside Japan, ankimo is used in several [[meibutsu]], regional delicacies, such as [[dobu-jiru]], stewed ankimo and vegetables from [[Fukushima Prefecture|Fukushima]].<ref>{{cite web|url=http://kyoudo-ryouri.com/en/food/2855.html|title=Dobu jiru|publisher=kyodoryori-story, Ltd.|date=|access-date=2021-12-12}}</ref> |
Ankimo is most often consumed outside of Japan as [[sushi]] or [[sashimi]]. Inside Japan, ankimo is used in several [[meibutsu]], regional delicacies, such as [[dobu-jiru]], stewed ankimo and vegetables from [[Fukushima Prefecture|Fukushima]].<ref>{{cite web|url=http://kyoudo-ryouri.com/en/food/2855.html|title=Dobu jiru|publisher=kyodoryori-story, Ltd.|date=|access-date=2021-12-12}}</ref> |
||
== Gallery == |
|||
<gallery widths="120px" heights="120px" mode="packed"> |
|||
Ankimo.jpg |
|||
Ankimo3.jpg |
|||
Ankimo5.jpg |
|||
Ankimo6.jpg |
|||
Ankimo9.jpg |
|||
</gallery> |
|||
== See also == |
== See also == |
||
Latest revision as of 20:13, 11 May 2024
 Slices of ankimo | |
| Type | Offal |
|---|---|
| Place of origin | Japan |
| Serving temperature | Hot, cold |
| Main ingredients | Monkfish liver |
Ankimo (鮟肝) is a Japanese dish made with monkfish liver.
The liver is first rubbed with salt, then rinsed with sake. Any veins are removed, and then the liver is rolled into a cylinder, and cooked by steaming. Ankimo is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce.
Ankimo is considered one of the chinmi (delicacies) of Japan. It is listed at number 32 on The World's 50 Best Foods compiled by CNN Go.[1]
Preparations[edit]
Ankimo is most often consumed outside of Japan as sushi or sashimi. Inside Japan, ankimo is used in several meibutsu, regional delicacies, such as dobu-jiru, stewed ankimo and vegetables from Fukushima.[2]
Gallery[edit]
See also[edit]
References[edit]
- ^ "The World's 50 Best Foods". CNN Go. 2021-04-13. Retrieved 2021-05-31.
- ^ "Dobu jiru". kyodoryori-story, Ltd. Retrieved 2021-12-12.