Anko Nabe: A Local Food Guide for Visitors (Ibaraki)

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.

Eating anglerfish is an old custom, recorded in the Edo period food text Honcho Shokkan, and it has been cherished since that time. The liver, for its richness, is even called the foie gras of the sea. Almost every part is used, including the head, jaw, skin, ovary, stomach, flesh, and liver, and these are known as the seven tools of the anglerfish. The fish that reaches the market is almost always female.

Highlights

The bold cutting method known as hanging dressing is an impressive port town craft to watch. The lower jaw is hooked and hung, water is poured into the mouth and belly to steady it, and the fish is turned as it is dressed. This traditional technique suits the anglerfish, whose soft body is hard to cut on a board. At local inns and eateries, pots made with freshly caught fish send up steam, letting you savor the full bounty of the winter sea.

Anko Nabe and Dobu Jiru

Besides miso and soy style anglerfish hot pot, there is dobu jiru. It uses almost no water. The liver is fried and melted in, then the fish and vegetables are added and simmered. The name is said to come from the way the melted liver clouds the broth. This richer country style can be found in parts of Oarai, Hitachi, and Kitaibaraki.

Enjoying the Seasons

The prime season comes in the cold months when the liver grows plump, roughly November through February as a guide, with January and February often considered the finest. 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 coastal towns such as Kitaibaraki, Oarai, and Hitachi. In winter, many visitors come specifically for the hot pot, and quite a few inns feature anglerfish dishes as their signature. Since offerings and seasons vary by establishment, it is reassuring to confirm ahead and aim for the peak season.

Practical Travel Notes

• When to eat: Shops serving anglerfish hot pot center on winter. The prime season is roughly November to February, and the liver is said to grow fuller as the cold deepens.
• How to enjoy: Some shops let you choose between miso or soy style hot pot and the richer dobu jiru. Enjoying it through to the finishing rice porridge is the classic way.
• Nearby spots: Oarai is near Oarai Isosaki Shrine and Oarai Sun Beach, while Kitaibaraki is near the Izura coast and its hexagonal hall, sea scenery you can pair with winter dining.
• Budget sense: Specialty hot pot courses tend toward a higher price range, so it is best to check the content and portion before choosing.

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.