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.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Pre-cut anko nabe-set retail (winter seasonal)
- Ankimo retail (premium delicacy)
- Anko fillet for foodservice
Ingredient profile
Lophius litulon deep-water monkfish.
OEM applications
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). |
Market reference formulations
Example finished products will be added after verification of regional origin.
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Seasonality & supply calendar
- Harvest months
- October – March
- Peak supply
- December – February (寒鮟鱇 — peak liver / 鮟肝 grade)
- Off-season
- April – September (low fat, lower demand)
Source: 水産庁 / 茨城県漁連. Joban-mono (常磐物) anko from Ibaraki / Fukushima coast is the premium grade for nabe and ankimo.
Quick answers
- What is Ankō (Monkfish)?
- 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.
- What is the regulatory status of Ankō (Monkfish) in Japan?
- Standard food labeling. Hitachi anko (Ibaraki) regional brand. Fish allergen disclosure.
- What products typically use Ankō (Monkfish)?
- Pre-cut anko nabe-set retail (winter seasonal) / Ankimo retail (premium delicacy) / Anko fillet for foodservice
- Where does Ankō (Monkfish) come from?
- Monkfish (Lophius litulon); deep-water fish; principal Japanese landing regions Ibaraki (Hitachi), Fukushima, Aomori, Yamaguchi (Shimonoseki); winter season (November-March)
- What is the INCI / JSCI labeling name for Ankō (Monkfish)?
- JSCI: あんこう
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Sharing similar functions
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From the same origin
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Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) 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.