Anko Nabe: Ibaraki's Winter Anglerfish Hot Pot

Anglerfish (anko) is an ugly, gelatinous bottom-dweller landed along Ibaraki's Hitachi coast, and almost nothing on it goes to waste. Traditional preparation uses tsurushi-giri, hanging the fish by its jaw to cut it apart because its soft body collapses on a cutting board. The liver (ankimo), skin, stomach, and flesh all go into one hot pot with vegetables and tofu in a miso- or soy-based broth, giving the dish a richness closer to seafood chowder than a typical clear nabe.

Anko nabe is strictly a cold-weather dish, at its best roughly November through February when the fish is fattest, and it largely disappears from menus once spring arrives — check current seasonal availability before visiting. Coastal towns like Hitachinaka and Oarai are the traditional centers of the anko trade, with fishing-cooperative markets and seafood restaurants serving it as a set course. Because the dish takes real prep work, it's usually ordered in advance or as part of a multi-course winter set rather than an anytime order.