Ankimo

One of sushi's last great secret is the prized Ankimo, a chunk of monkfish liver with a little grated daikon on the side.

The monkfish / anglerfish that unknowingly bestows its liver upon upscale sushi fans is threatened by commercial fishing nets damaging its sea-floor habitat, so it’s possible ankimo won't be around for much longer. If you do stumble across the creamy, yet oddly light delicacy anytime soon, consider a taste as you won’t regret trying one of the best foods in Japan.

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.