Amazing AOMORI

Aomori Prefecture boasts some of the largest catches of monkfish in Japan, and Kazamaura Village at the northern end of the Shimokita Peninsula has been blessed with a rich bounty of seafood since ancient times. The monkfish caught in Kazamaura in particular are exceptionally fresh thanks to a unique fishing method. Although monkfish are typically caught via bottom trawling and gill netting in the rest of Japan, longline fishing and gill netting are the main methods in Kazamaura Village, allowing the fish to be caught alive. This is a central feature of fishing in the region.

Monkfish are said to be almost completely edible, with the exception of the bones, jaw, and eyeballs. Monkfish sashimi is one of the best ways to enjoy the fresh monkfish caught alive in Kazamaura. Dishes such as monkfish dressed in its own liver and miso (tomoae), monkfish in jellied broth (nikogori), deep-fried monkfish, monkfish liver, and monkfish hotpot are also winter delicacies.

Although there is some variation by region, monkfish are generally in season from late autumn around November to early spring. Monkfish liver in particular is considered to be most delicious from December to February, as the livers become larger just before spawning. Monkfish from cold northern waters are said to have the firmest flesh and taste the most delicious.

Although monkfish is usually considered a rare delicacy, you can enjoy monkfish cuisine to your heart’s content at participating locations such as hotels and inns during the Kazamaura Monkfish Festival (December to March).