[RadioKid]

#3 ODEN: I already posted in this thread.

#4 ANKOU-NABE:monk fish in hot-pot;

ANKOU(monk fish) lives in deep sea. When catched, ANKOU has very soft body and difficult to cook.

To discompose ANKOU, they use technique called "TSURUSHI-GIRI:cut in hanging".

WARNING:THIS MOVIE INCLUDES VERY GROTESQUE SCENES.



The chef cut off following parts from ANKOU;

1) fins
2) skins
3) gills
4) liver
5) water bag(stomac)
6) cloth(ovary)
7) meat

Once I experienced full course of ANKOU it means I ate all these parts. I like ANKOU liver (AN-KIMO in Japanese) but other parts are not to my taste.

How to make ANKO-NABE. Soup is made from ANKOU liver and MISO.