Niigata Ankonabe あんこう鍋

Description: Anko Nabe あんこう鍋 is a Seafood Hot Pot and uses Monkfish as its base. Traditionally regular Monkfish is known as Higashi no Yokozuna (東の横綱). It is a seasonal fish of Winter and is praised by widely known foodie Kitaoji Rosanjin (北大路魯山人) that explains about Monkfish Handling of the slippery and slimy is called "Tsurushi-giri" (吊るし切り). The Seven Monkfish parts that are enjoyed the most are the: meat, skin, fins, gills, ovaries, stomach, and lastly the liver that is known as "Sea Foie Gras" or in Japanese "Umi no Foagura" (海のフォワグラ). Traditionally the bones are not used, but in Niigata Bones and Collagen are part of the cooking process.

Name: Anko Nabe is Monkfish Hot Pot and the name is "Anko" (あんこう) and is reference to the monkfish rather than the words other meaning, which is bean paste. The word "Nabe" (鍋) is the general term for Japanese hot pot, so its Monkfish Hot Pot that is found in places such as Murakami and Itoigawa in Niigata Prefecture that tend to be also known for Squid, Red snow crab, Nanban shrimp, Megisu Smelt, and Mozuku seaweed. 

Varieties: As far as a variety of hot pot the color seems to be a brown-orange color and tends to use many parts of the monkfish for the broth. It is a interesting aspect that some restaurants create a monkfish porridge or monkfish risotto with the leftover broth. There seems to be a second variation in the same area where the color of the broth is creamy white. There are other hot pots that have their base in Acqua Pazza and have the unique flavor of smokiness, which could be the start of some interesting recipes such as one reader has sent in their fish monger wifes recipe for Black Porgy Itoigawa Kurodai Nabe.

Bandai: Due to different sorts of Monkfish tasting a certain way it is not uncommon to use heavy cream to further flavor the dish. The monkfish liver that is caught in the summer time tastes like the texture of liver, a light monkfish taste, and an after taste that is similar to canned tuna. In Bandai City there is a variation of Monkfish Hot Pot that deals with this sort of flavor profile.

Itoigawa: Itoigawa Monkfish Hot Pot 糸魚川あんこう鍋. The dish's main ingredient the Monkfish is what is used for Niigata Ankonabe and celebrated during the Itoigawa Rough Sea Monkfish Festival (Itoigawa Aranami Matsuri) where there can be over 7500 people in attendance. The Rough Monkfish also known in Japanese as Aranami Ankō that is caught in the Sea of ​​Japan and is a local dish of ancient times in the winter when the liver swells. Places that are famous for Monkfish Hot Pot are: Shokudo Oose Restaurant, Sushi Hiro すし廣, Ajisenshioji Banya, and Ocean Table Mana'o.  

Murakami: Aranami Ankō caught in the Yamakita area of Murakami City has been branded as “Yamakita Aranami Ankō”. In the severe cold, they are processed immediately after being landed, and shipped in an ultra-fresh state.  The springy skin, concentrated umami of the liver, and firm flesh make for exquisite flavor. Its deliciousness can be enjoyed not only in hot pot but also fried or with vinegar miso.

Liver Broth: There is a difference between Monkfish Soup and Monkfish Nabe, so it is important to know where the basis of the soup has been popularized. There is Monkfish Miso Soup called Dobu-jiru (どぶ汁) at Kitaibaraki, Hirakata "Town of Monkfish" (平潟), Ibaraki Prefecture that is different from monkfish Hot pot, because the meat and melted-liver are simmered. Melted Liver creates a deep orange-color to the broth and is also using shoyu-based broth that makes it traditional.