Anko Nabe

Anko nabe(angler hot pot)is one of the winter specialties in Ibaraki.

Anko(anglerfish)in Eastern part of Japan is praised as a counterpart of fugu(pufferfish)in Western part of Japan.

The appearance is not so good with a bad shaped flat body, big head and a big mouth.

But contrary to its look, the flesh tastes light, and is low in fat and calorie, rich in collagen, so the fish is popular among ladies.

You can have anko nabe from November until March, and the prime period is from December until February, because liver becomes enlarged.

There are 7 tips to enjoy anko nabe more.

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1

Anko nabe consists of seven parts of anglerfish, vegetable and soup.

There are two types of anko nabe, Miso-based and soysauce-based, and usually soups are light.

Seasonig and how much liver used differ by shops. Flavor and taste of soup change according to how much liver the shop uses.

You’d better try simple anko nabe first, since ‘dobujiru’ is too condensed and too strong.

While tasting simple anko nabe, you can savor each ingredient in a soup.

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2

The seaside of Ibaraki used to produce lots of anko(anglerfish), but the quantity of output has decreaced drastically.

Until 30 years ago, many anglerfish were sold at fisher market, and the scenery was considered as one of the winter features of port towns in Ibaraki.

Originally ‘dobujiru’ was cooked by fishermen on boats catching anglerfish without any water, using just anglerfish, vegetable and miso. The taste is too strong to eat for the first time, so at shops water is added to a soup.

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A whole anglerfish is cut into seven parts

and can be eaten except bones.

The parts are called ‘seven instruments’ and

be used distinctly according to its flavor

and texture.

Popular cuisine of anglerfish is ‘ankimo’(boiled liver)and ‘tomozu’(boiled, minced and

mixed with miso and vinegar)and anko

nabe. Anko nabe is the best recipe to enjoy anglerfish fully since it uses all parts of the

fish.

3

《seven instruments/seven parts of anglerfish》

①liver ②ovary ③fin ④fresh ⑤stomach ⑥gill ⑦skin

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4

Anglerfish is uniquely cut by being hooked since a body is usually big and heavy, jelly-soft and the surface is too slimy to cut on a cutting board.

First, hook a big mouth on a big steel hook, second, cut off gills and fins, third, peel skins after

snipping around a mouth.

It’s like a performance and considered as one of the winter features of Ibaraki.

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Contrary to the unique appearance, anko is

nutricious as well as tasty.

Simple-flavored fresh contains lots of

collagen that makes skin silky smooth.

Liver contains vitamin A and B2 which have good effects to skin, cold, anemia and high-blood pressure and vitamin E which reins in

lipid peroxide and active oxygen may cause aging and cancer.

Hot pot is ideal cuisine in cold winter.

Anko nabe is not only tasty, but good for

your health.

5

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Anglerfish lives deep in the sea, and as you can see from the appearance, it can’t move swiftly.

It has something like a tactile on its head, and by using it catches fish who think the

tacitile as his feed.

Anglerfish swallows fish without chewing.

It has many small projections in its mouth

but they are not teeth but working as hooks not to escape the caught fish.

Male anglerfish are too small to eat.

6

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Anglerfish lives deep in the sea, and as you can see from the appearance, it can’t move swiftly.

It has something like a tactile on its head, and by using it catches fish who think the

tacitile as his feed.

Anglerfish swallows fish without chewing.

It has many small projections in its mouth

but they are not teeth but working as hooks not to escape the caught fish.

Male anglerfish are too small to eat.

7

Shops and hotels you can have wonderful anko nabe

There are many shops you

can have anko nabe

especially in Kitaibaraki,

Hitachi,Hitachinaka, Oarai

and Mito.

Please click and check the

shops and hotels you can

have an excellent anko nabe.

http://www.ibarakiguide.jp/seasons/anko.html

It will be great experience

you can’t forget!!

お店地図