Local specialties
Ankou Ryori
- 08Ibaraki
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- 08Ibaraki
Dish log
Ibaraki Prefecture's winter monkfish cuisine, enjoyed as ankou nabe, dobu-jiru, tomozu, and more.
Dish profile
About this dish
- Main ingredients
- monkfish (flesh, skin, liver, stomach, gills, fins, ovaries), miso, vegetables
- History and origin
- Monkfish fishing has long thrived off the coast of Ibaraki, and in the Edo period monkfish was presented by the Mito Domain as a tribute to the shogun's family. Dobu-jiru is said to have originated as a dish fishermen ate aboard their boats to warm up, and one theory holds that its name comes from the liver melting and turning the broth as murky as a ditch (dobu). Ankou nabe is said to be a version of this made easier to eat.
- When it is eaten
- A winter delicacy in season from around November to March, when the liver grows large. It is served as a specialty at restaurants in the prefecture, and at home it is made into ankou-jiru or ankou nabe. In the northern part of the prefecture, tomozu is enjoyed as an accompaniment to sake.
- How it is eaten
- For ankou nabe, the flesh, skin, liver, and other parts are simmered with vegetables in a miso-based or soy sauce-based broth. For dobu-jiru, the liver is first stir-fried and then simmered with miso in the juices of the ingredients without using water; for tomozu, the boiled parts are dipped in vinegared miso mixed with liver.
Sources
- あんこうの共酢 茨城県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
- 食のプロフェッショナルも評価する「茨城あんこう料理」を食べに茨城県に出かけよう！ | 茨城県観光物産協会 · Tourism organization · Source checked 2026-10-12
- 特集「あんこう料理」 | 大洗観光協会 · Tourism organization · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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