Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!
Plain steamed ankimo served with simple cold ponzu sauce
I have already introduced the recipe for preparing Ankimo/Frogfish Liver (Japanese Foie Gras) in a precedent article as well an article on various presentations.
This posting will show you other possibilities!
The oshizushi/pressed sushi above is a beauty with fish jelly on top!
Ankimo Gunkan Mini Seriies!
Ankimo does not have to be on sushi.
It can be cooked for its own sake such as in Japanese style above or:
Ankimo Pasta. Japanese foie gras instead of duck/goose foie gras!