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RadioKid (Offline)
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Posts: 1,246
Join Date: Aug 2008
Location: Yokohama, Japan
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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".


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.

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Last edited by RadioKid : 02-11-2017 at 12:52 PM. Reason: Added ANKO-NABE movie
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