Ankou no Tomo-zu ｜ Our Regional Cuisines

1. To prepare anglerfish, wash it well in salted water, suspend its lower lip on a large tree branch near the kitchen, pour a large amount of water in its mouth to stabilize it, and then fillet it (Tsurushi-giri). After processing the anglerfish into each part (meat, fins, skin, liver, gills, stomach, and ovaries), known as “the seven tools” of anglerfish, boil them in boiling water and use them in various dishes.

2. Heat anglerfish liver in a pan to release the fat and grind well in a mortar.

3. Add miso, sugar, and vinegar in a mortar and make Tomo-zu.

4. Cut the prepared anglerfish into bite-size pieces, place in a bowl with wakame seaweed. Serve with Tomozu.