Ankimo

Ankimo is a Japanese preparation of monkfish liver, counted among the chinmi, the delicacies of Japan. To make it, the liver is rubbed with salt and rinsed with sake, any veins are removed, and the liver is rolled into a cylinder and cooked by steaming. It is often served with momiji-oroshi, a chili-tinted grated daikon, together with thinly sliced scallions and ponzu sauce. Outside Japan it is most often eaten as sushi or sashimi, while inside Japan it appears in several meibutsu, or regional delicacies, such as dobu-jiru, a stew of ankimo and vegetables from Fukushima. CNN Go placed it at number 32 on its list of the World's 50 Best Foods.