Monkfish, or ankou, is a traditional winter fish in Japanese culture. Despite its unappealing appearance, monkfish is appreciated for its taste in Japan. In the village of Kazamaura in Aomori, the fish is cut and trimmed using a hang-and-cut method called tsurushi-giri, a traditional winter custom in the area. Yellow monkfish, or ki-ankou, is the type of monkfish found in Aomori, found to be more delicious than regular ankou.
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