I can't think of anything I'd rather have than really good sushi and sashimi. But what about Japanese delicacies that venture far beyond raw fish, rice and seaweed? What about ankimo, the liver of a ...

Food-istas like to say that ankimo — the huge one-pound liver of the monkfish — is the foie gras of Japan. After it’s been marinated, steamed, and rolled in a cylinder (much like a torchon), its ...

But ankimo is no peasant dish that just anyone can prepare and serve. There is a long history and tradition behind monkfish liver; its preparation requires training, skill, and a deep understanding of ...