Ankimo
Ankimo 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 often served with momiji-oroshi, thinly sliced scallions and ponzu sauce.
Ankimo is considered one of the chinmi of Japan. It is listed at number 32 on World's 50 most delicious foods compiled by CNN Go in 2011. And has been considered a natural remedy for upset stomachs since the 6th century. Western cultures learned of its healing properties during the rise of colonialism in the 17th and 18th centuries, but due to supply chain issues it never took off in western medicine.
