It looks so grotesque! But what does it taste like?

In Japan the recommended dish during the cold season is hot pot.
Do you know the anglerfish? Its body looks like it was crushed from above, with a big head and a row of sharp teeth… It is a rather grotesque deep-sea fish.
However, in contrast to its appearance, the anglerfish is actually a high-grade fish. Its taste is delicate! It is low in calories so it is popular among Japanese women as well.
For the Japanese, it is one of the defining tastes of winter, and there is even a saying that goes “fugu in the west, anglerfish in the east.”



These slimy anglerfish are hung up to prepare.

All parts of the anglerfish except the head and bones can be eaten, so there is no waste.
The edible parts are divided into seven categories: the fins, skin, gills, liver, stomach, ovaries, and the meat.
These are called the “seven tools of the anglerfish”.
Anglerfish are slimy and large, so they are hard to prepare on a cutting board. For this reason, anglerfish have always been prepared while being hung up since ancient times.



If you want anglerfish, head to Oarai, Ibaraki!

Oarai, Ibaraki is a famous anglerfish producing area. There are many day tours from Tokyo, and it is a very popular destination in the wintertime. The most popular way to eat anglerfish is in an anglerfish hot pot. It is eaten with plenty of vegetables and a miso or soy sauce soup with the anglerfish’s liver blended in. The light anglerfish meat flavored by the soup is simply exquisite.
In addition, anglerfish liver, which is called the foie gras of the sea, and fried anglerfish is famous as well.
Why don’t you try it too during a winter trip to Japan?

Restaurants that serve anglerfish hot pot in Ibaraki Prefecture (Japanese only)

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