Ankimo is a Japanese delicacy made from monkfish liver, often referred to as the "foie gras of the sea." It is typically steamed, seasoned with salt and sake, and served cold, often accompanied by ponzu sauce, grated daikon, and green onions. Ankimo has a rich, creamy texture with a slightly briny flavor, making it a popular appetizer in Japanese cuisine, especially during the winter months when monkfish liver is in season.
