Ibaraki's Anko Nabe | A Famous Winter Hot Pot of Seafood

Anko nabe (monkfish hot pot) is a signature winter dish of Ibaraki Prefecture. Prized enough to be called "fugu in the west, anko in the east," the monkfish has long been treasured as a high-grade winter ingredient. Living in the deep sea, the anko has an unusual appearance, but its light, refined flesh and the rich umami of its liver are exquisite. Said to have no wasted parts, the monkfish is enjoyed whole in anko nabe, a regional dish of Ibaraki that warms the body to the core in the cold of winter.

The Seven Tools of the Monkfish

A feature of the monkfish is that its "seven tools," seven parts, can all be eaten without waste. The skin, the water sac (stomach), the nuno (ovaries), the kimo (liver), the fins, the gills, and the flesh (yanagi meat) each have a different texture and flavor, and it is said nothing is thrown away. Above all, the liver, called ankimo, has a rich flavor likened to "foie gras of the sea" and is the star of monkfish cuisine. The many deep and delicate flavors, unimaginable from the soft appearance, are a great charm of the monkfish.

The Rich "Dobu-jiru"

Ibaraki's anko nabe has distinctive ways of eating. The most famous is "dobu-jiru," handed down in fishing towns. The monkfish liver is dry-roasted in the pot, then the flesh and vegetables are added and simmered using only the moisture released by the fish, a rich hot pot made without water. The concentrated broth, into which the umami of the liver dissolves, is heavy yet deeply flavored and truly superb. Ordinary anko nabe is often lighter, simmered in a miso- or soy-based broth, and flavors vary from shop to shop.

Savoring Monkfish Cuisine

Within Ibaraki, especially in coastal areas such as Oarai and Kitaibaraki, there are many restaurants serving monkfish dishes. Besides the hot pot, you can enjoy various dishes such as ankimo with ponzu, deep-fried monkfish, and sashimi. In winter, events such as the "Oarai Anko Festival" are held in various places, sometimes featuring demonstrations of the dramatic "tsurushi-giri" hanging cut and sales of monkfish soup. Savoring this regional taste of fresh monkfish in a seaside town is something special.

Access and Basic Information

The peak season for anko nabe is winter (around November to February), when the monkfish liver grows large. The colder the season, the fatter the liver and the richer the flavor. For access, to reach Oarai take the JR Joban Line to Mito Station, then transfer to the Kashima Rinkai Railway Oarai Kashima Line to Oarai Station. For the Kitaibaraki area, use the JR Joban Line. By car, the Joban Expressway is convenient. Many restaurants serving anko nabe operate by reservation in winter, so booking ahead during the peak season is recommended.

Practical Travel Notes

• Recommended season: The peak for anko nabe is around November to February. The colder, deep-winter period, when the liver grows large, brings the richest flavor.
• Events: The "Oarai Anko Festival" is usually held in mid-November, bustling with tsurushi-giri demonstrations and sales of monkfish soup. The venue is around the plaza in front of the Oarai Marine Tower, within walking distance of Oarai Station. Dates vary by year, so check official information.
• Reservations: Popular shops get crowded in the peak season. Because anko nabe takes time to prepare, it is safest to assume that courses require advance reservation.
• Nearby spots: In Oarai, the Aqua World Ibaraki Prefectural Oarai Aquarium, Oarai Beach, and the seaside torii gate of Oarai Isosaki Shrine are close by, so you can enjoy seaside sightseeing along with the monkfish cuisine.
• Budget sense: Anko nabe course prices vary by shop, but as a high-grade seasonal ingredient, they tend to be somewhat higher than hot pots of ordinary white fish.

A Word of Advice

To savor anko nabe at its source, aim for winter (November to February) when the liver grows fat. Famous restaurants cluster in the coastal areas of Oarai and Kitaibaraki, and reservations fill up quickly in the peak season, so booking early is reassuring. Timing your visit to a regional event like the anko festival lets you enjoy both food and experience, such as the tsurushi-giri demonstration, at once.

📚 Sources

This article is based on information published by coastal tourism organizations in Oarai and Kitaibaraki, guidance from restaurants serving monkfish dishes, and details published by the organizers of the Oarai Anko Festival. Whether shops require reservations, their hours, and the festival dates and venues may vary by year. Before your visit, please confirm the latest details through official tourism information or shop notices.

Visitor Checklist

• Approximate time: Monkfish hot pot courses take time to prepare, so about 1 to 2 hours for the meal alone; half a day to a full day combined with seaside sightseeing
• What to bring: The winter coast is cold, so dress warmly; popular shops fill up in season, so keep your reservation confirmation handy
• Suggested route: In Oarai, enjoy hot pot and monkfish liver at a specialty restaurant, then add seaside sights such as Aquaworld and the sea torii of Oarai Isosaki Shrine
• Seasonal tip: The season runs from about November to February, richest in the coldest months when the liver is large; the mid November Oarai Anko Festival features a filleting demonstration
• Reservation tip: Because the hot pot takes time to prepare, assume courses need advance booking