ankimo monkfish liver
February is one of the coldest months in Japan, so it is a wonderful time for hot pots (nabé). Monkfish (ankō) is one of Shinji's favorite types of nabé. We always save the liver and serve it separately. Ankimo is often called the foie gras of the sea. It's very easy to steam - see a simple recipe here. Wakasagi is nice lovely when lightly battered and deep-fried.
As the waters are very cold this year, and as fish get ready to spawn in spring, they are rich with fat. This translates well into dishes like sashimi and nabé.
hotaru ika
Some of the local seafood we look for this time of year include hotaru-ika and shira-ebi from Toyama Bay in the Sea of Japan. In Hokkaido there is of course cod (matara), ankō, and a very unusual fish called gokkō. Gokkō is a local fish in Hokkaido that is often used for nabé.
cod roe
cod milt with Urakasumi saké
As for matara (Pacific cod), there are so many delicious parts of it, from the meat to the shirako (milt) and matara no ko (roe). Milt is a delicacy, and for some, an acquired taste.
Kanburi at Himi Port in Toyama
Hokkaido wild buri sashimi
As for sashimi, we love kinmedai, hirame, kanburi and tairagai. If you get a fresh kawahagifor sashimi, save the liver, mash it in a mortar and pestle, and add it to some ponzu for a creamy dipping sauce. Shijimi miso soup is a wonderful way to start any day. Best of all may be all the succulent crabs that are in season like taraba-gani, benizuwai-gani and zuwai-gani.
A classic winter dish is buri daikon. (recipe here)
If you click on the Japanese name of the seafood you should be directed to a link with a photo.
Ankō 鮟鱇 monkfish (Lophiomus setigerus)
Ankimo - monkfish liver
Hamaguri 浜栗 common Orient clam (Meretrix lusoria)
* also called kuromaguro
* The port of Himi in Toyama is famous for its kanburi.
Mutsu gnomefish (Scombrops boops)
Shirako milt from fugu or tara
