The famous anglerfish cuisine of Oarai Town, located on the Pacific Ocean to the east of Mito City, is so well known as a representative of Ibaraki’s winter delicacies that it is often referred to as “the fugu of the west and the anglerfish of the east. The “Ankou Sansanbento” (Ankou Meal Lunchbox) is an ekiben (boxed lunch box) that offers such ankou cuisine.
Although the ankou nabe (ankou hot pot), which is the first thing that comes to mind when thinking of ankou cuisine, is not included in the ekiben, there are ankou karaage (fried ankou), ankou miso nimono (ankou stewed in miso), and ankimo nimono (ankou stewed in soy sauce). The ankou nabe is not included in the ekiben menu, as one would expect from ankou cuisine. The miso simmered ankou is lightly seasoned so as not to spoil the flavor of the ankou, which is characterized by its light white flesh, allowing you to fully enjoy the taste of the ingredients.
The deep-fried anglerfish has the same great flavor as the miso-broiled anglerfish. This one is very resilient, and you can feel the anglerfish’s character not only in its taste but also in its chewiness. And it comes in a package of 2 pieces. The volume is quite large.
Ankimo nimono has a sticky texture and rich flavor. It is a taste that is familiar at izakaya (Japanese style pubs). …… Like Karaage, the quantity of this dish is also very generous. This is the most familiar anglerfish in the author’s diet, and this alone is enough to make you feel like you’ve eaten anglerfish.
The rice combined with these three monkfish dishes is a light miso-flavored takikomi-gohan. The flavor and of course the mochi mochi (sticky rice cake) texture go very well with anglerfish. On top of the rice, there is a dish of spicy sweet gobo (burdock root). The shirataki mushrooms have the same light miso flavor as the rice.
The rich flavor of the bean-jam stew stands out because most of the dishes are lightly seasoned, but that is also a good thing. The combination of the richness of the bean-jam paste and the refreshing bracken pickles in the bento also gives the bento a good balance as a whole.
The seasoning that makes the most of the light flavor of the main dish, and the presence of the ankimono that sticks to the palate, all make for an ekiben that is a true taste of the region’s specialties.
© Source travel watch