Food · Fermented foods
Ankō (Monkfish)
あんこう (Ankō)
Also known as: Anko, Ankō, Monkfish, Lophius litulon, 鮟鱇, Anko-no-tomo-ae, Ankimo (monkfish liver)
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| Category | Food |
|---|---|
| Japanese labeling name | あんこう |
| Common Japanese notations | あんこう, 鮟鱇, アンコウ, あん肝 |
| Origin | Monkfish (Lophius litulon); deep-water fish; principal Japanese landing regions Ibaraki (Hitachi), Fukushima, Aomori, Yamaguchi (Shimonoseki); winter season (November-March) |
| Typical functions | Anko-nabe (monkfish hot pot) — defining winter regional specialty (Ibaraki Hitachi, Fukushima), Ankimo (monkfish liver) — premium delicacy, the 'foie gras of the sea', Anko sashimi and tomo-ae traditional preparations |
| Regulatory status in Japan | Standard food labeling. Hitachi anko (Ibaraki) regional brand. Fish allergen disclosure. |
Ankō (あんこう / 鮟鱇) — monkfish (Lophius litulon) — is a defining Japanese winter premium fish with substantial OEM positions: as anko-nabe (monkfish hot pot — defining Ibaraki Hitachi and Fukushima winter regional specialty), as ankimo (monkfish liver — the 'foie gras of the sea' — premium delicacy), and as anko sashimi and tomo-ae traditional preparations.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Pre-cut anko nabe-set retail (winter seasonal)
- Ankimo retail (premium delicacy)
- Anko fillet for foodservice
What it is
Lophius litulon deep-water monkfish.
Typical uses in Japanese products
Anko-nabe winter hot pot — defining application.
Ankimo (liver) premium delicacy.
Anko sashimi and tomo-ae.
For OEM: anko nabe-set retail, ankimo production OEM, foodservice supply.
Regulatory classification in Japan
Standard food labeling. Fish allergen recommended disclosure.
Regulatory classification in other markets
| EU | Imported as monkfish (different species in EU mostly Lophius piscatorius). |
|---|---|
| USA | US monkfish is Lophius americanus. Niche Japanese-cuisine specialty. |
| China | Niche specialty positioning. |
| Korea | Korea has substantial agui (아구) tradition (different species). |
Example products
Example finished products will be added after verification of regional origin.
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Sharing similar functions
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From the same origin
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References
- MEXT Standard Tables of Food Composition — あんこう 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.