# Anko no Tomo Ae ｜ Our Regional Cuisines

**Cuisine Name**: Anko no Tomo Ae

**Region**: Our Regional Cuisines

## Main Lore Areas
Soma City

## Main Ingredients Used
Monkfish

## History, Origin, and Related Events
Anglerfish is in season in winter. Anglerfish is said to be a fish that has nothing to throw away, and is often eaten not only for its meat but also for its liver. Anglerfish are often caught in Fukushima, and Iwaki City and Soma City are especially known for their anglerfish landing sites.A local dish using anglerfish, often eaten in Soma City, is "Anko no Tomo Ae". It Prepared by tossing boiled anglerfish with sauted anglerfish liver, miso, and sugar.In the vicinity of fishing villages,it is made only with anglerfish, because ankou are easily available,but in other areas, it is made with "kiriboshi-daikon (=dried daikon radishes)" to increase bulk.In Iwaki City, in addition to "tomo Ae", "Anko Nabe (=anglerfish hot pot)" is also popular. Both of these dishes are representative of local cuisine, where you can enjoy anglerfish all the way down to the liver.

## Opportunities and Times of Eating Habits
It is said that in the old days, it was eaten during the rice planting season in May. When the rice planting was over, people would make "Anko no Tomo Ae" and serve it to those who helped with the planting as a treat to thank them for their hard work. Although the Anglerfish liver is relatively small compared to the winter season, it can still be enjoyed in May. Today, anglerfish is mainly caught during the winter season, and commercialized anglerfish is also available year-round. It is generally eaten as a side dish with rice or as a snack.

## How to Eat
Lightly saute anglerfish liver in a pan, add miso and sugar, and knead. Cut into bite-sized pieces and mix with boiled anglerfish, "kiriboshi-daikon (=dried daikon radishes)", and wakame seaweed. The key is to let the anglerfish cool without soaking in water after boiling. Also, if you fry them too long, they will turn out hard, so the key is to cook them quickly while letting the water drain off naturally.

## Efforts for Preservation and Succession
In addition to being made at home, it is also sold as a product and can be purchased. “Ankou no Kimo Ae(=Anglerfish with liver)" won the Grand Prize in the food category (Fukushima Prefecture Governor's Award) at the 8th Fukushima Local Products Contest, and has become more widely known. The commercialized product is sometimes sold at events in the prefecture.

## Ingredients
- Anglerfish liver: About the size of an egg
- Anglerfish meat: 1 palm-sized portion
- Miso: 4 tbsp.
- Sugar: 1 tbsp.
- kiriboshi-daikon (=dried daikon radishes): 1 handful (about 1 palmful rehydrated)
- Salted wakame seaweed: As needed
- Sake: A pinch

## Recipe
1. 1. [Preparation] Cut anglerfish meat into bite-sized pieces and boil.
2. 2. [Preparation] Refresh kiriboshi-daikon (=dried daikon radishes) in water, cut into 2 cm lengths and wring out.
3. 3. [Preparation] Salt wakame seaweed, cut into pieces, and drain in a colander.
4. 4. Add Anglerfish liver to sauteing pan and fry for 1-2 minutes to loosen and add miso paste and sugar.
5. 5. Add kiriboshi-daikon (=dried daikon radishes), anglerfish meat, and wakame seaweed to 4, stir-fry, and mix to combine.If the mixture is a little hard when kneading, you can stretch it with sake and stir-fry it.

## Provider Information
provider : Mihoko Hirade

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