Japanese winter food loved by foreign sheffes
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Join Date: Aug 2008
Location: Yokohama, Japan
02-11-2017, 12:45 PM
#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;
5) water bag(stomac)
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.
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Last edited by RadioKid : 02-11-2017 at
. Reason: Added ANKO-NABE movie
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