Ankimo: monkfish liver

With the glut of middle-of-the-road Japanese restaurants in Vancouver, it’s quite easy to go through life without actually trying some of the more unusual things that Japanese cuisine has to offer.

Well, thanks to a friend’s birthday dinner at Okada Sushi, I got to try ankimo. Ankimo is a way of preparing monkfish liver, and it’s delicious. It has a very delicate flavour: slightly fishy and slightly metallic. Apparently it’s only in season in the winter, so get it while you can.

Okada Sushi
888 Nelson Street
Vancouver, BC
604-899-3266
Okada Sushi Japanese on Urbanspoon

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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