Username or email *
Password *
Remember Me
Log in
Known as the Foie Gras of the Sea, Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce. Perfect as an appetizer and accompaniment to beer, sake or sochu.
Ankimo is considered one of the chinmi (delicacies) of Japan. It is listed at number 32 on The World’s 50 Best Foods compiled by CNN.
Saga beef is esteemed as one of the best Wagyu beef brands in Japan. The cattle used for our meats are fattened in adherence to the regulations of the Japan Agriculture Co-operative, and we use only Japanese black cattle registered with their cattle traceability system. According to the Japan Meat Grading Association our Saga beef is rated a 4 or above for meat quality and has a BMS of 7 or above.
The Ribeye Cap is a rare cut that is considered to be the single most delectable and flavorful steak available. Also known as the deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike.
Wagyu fat melts at a temperature of 26 degrees Celsius so to ensure the best quality please give the meat ample time to thaw in the chiller before cooking to prevent the fat from melting. To preserve the natural flavor of the Wagyu Beef please use its own fat provided in the pack to line the pan, griddle or grill you will be using.
Endo Shoji Corporation has been manufacturing quality home and commercial grade kitchenware for the past 69 years. They operate under the bran name TKG (Total Kitchen Goods) from Tsubame City, Niigata Prefecture Japan.
Out of stock
In stock
