Anko Nabe

When you visit northern Ibaraki in winter, anglerfish hot pot is a must. The anglerfish, said to have no wasted parts, is prepared entirely including liver and skin, then simmered slowly in a miso or soy based broth. Silky flesh melds with the rich liver in a dish that warms you to the core.

Highlights

The bold cutting method known as hanging dressing is an impressive port town craft to watch. At local inns and eateries, pots made with freshly caught fish send up steam, letting you savor the full bounty of the winter sea.

Enjoying the Seasons

The prime season comes in the cold months when the liver grows plump. Rough winter seas firm up the flesh and deepen the flavor of the pot. Finish with rice porridge in the broth to enjoy every last drop of savory richness.

Access and Basic Information

It is served mainly at specialty restaurants and inns in the coastal towns of Kitaibaraki. In winter, many visitors come specifically for the hot pot.

A Quick Tip

Even if you are unsure about liver, it turns remarkably mellow once dissolved into the broth. Start with a single spoonful, broth and all.