Ibaraki's Iconic Winter Hot Pot
Ankou nabe is Ibaraki's signature winter dish. The angler fish is prized for its "seven tools" - all seven parts of the fish are edible, making it incredibly efficient to use.
Rich Monkfish Liver
The highlight of ankou nabe is the rich, umami-packed monkfish liver (ankimo). "Dobu-jiru" is a fisherman's dish where the liver is dissolved into miso-based broth, creating an intensely rich flavor that warms you against winter cold.
When and Where to Eat
Season: November through March. Available at coastal restaurants in Oarai, Kitaibaraki, and Hitachi. Oarai ankou restaurants are especially famous and reservations are essential during the season.
๐ Location & Access
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