Anglerfish Hot Pot & Outdoor Anglerfish Hanging Show Experience
Food color Taixin: Japan, 〒319-1704 Ibaraki, Kitaibaraki, Otsucho Kitacho, 2 Chome−5−18
*The main production area of anglerfish is Kita-Ibaraki! Enjoy freshly caught, ultra-fresh anglerfish dishes
- Taste the Angler Fish Hot Pot taught by the fisherman himself!
- The main difference between Anglerfish Miso Stew Pot (DOBU Soup) and Anglerfish Hot Pot is that DOBU soup does not add water. After the anglerfish liver is fried, add the anglerfish and vegetables, force out the moisture of the anglerfish and vegetables, add miso seasoning, and stew with only the water exuded from the anglerfish and vegetables, with a strong flavor.
- The anglerfish liver, also known as "sea foie gras", is not only fat but also rich in oil. The cold winter makes the umami taste condensed in the meat, which makes people never forget after eating it. The most recommended way to eat it is of course hot pot
- Enjoy the anglerfish hanging and cutting show (additional purchase plan)! In the process of hanging and cutting anglerfish, we will introduce some small knowledge about the parts of anglerfish
What to expect
The traditional "hanging cut" is carried out with exquisite craftsmanship, starting from the state of hanging on the fishing hook, and cutting according to each part
Unlike anglerfish hot pot, which is usually seasoned with soy sauce and salt, DOBU soup is based on miso
The meat of anglerfish is dense and tough, the taste is similar to that of lobster, the Q is firm, the taste is delicious, and it is rich in collagen
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