Anko Nabe
At a glance
| Name | Anko Nabe (Anko Nabe) |
|---|---|
| Prefecture | Ibaraki |
| Region | Kanto |
| Type | Monkfish hot pot |
What is it?
Anko nabe is Ibaraki's winter hot pot of monkfish, vegetables, tofu, and a seasoned broth. Coastal restaurants value the fish because its meat, skin, fins, stomach, gills, roe, and rich liver provide markedly different textures.
Broths range from soy sauce and miso styles to especially concentrated versions enriched with monkfish liver. The liver adds depth and a creamy marine richness.
History and local context
Monkfish landed along the Ibaraki coast became practical fishermen's food before developing into a sought-after cold-season specialty. Oarai and the northern coastal area are well known places to encounter it.
How to enjoy it
Visit in the colder months when monkfish menus are most common. Try each cut separately, then finish with rice porridge or noodles so the flavor held in the broth is not wasted.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Anko Nabe from?
It is associated with Ibaraki, in the Kanto region of Japan.
What kind of food is Anko Nabe?
This guide classifies it as monkfish hot pot. See the overview for its defining ingredients and texture.
Can I order Anko Nabe online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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