Re: anko & fugu

[abe@kaleida.com (Masumi Abe)]

I would like to share Kado-san's email regarding my previous post on Ankoh
fish. He is right that Shimonoseki is famous with Fugu, blow fish, rather
than Ankoh fish. I inadvertantly mixed fugu with ankoh. 

I tasted a liver of ankoh, but not a liver of fugu. The liver of fugu fish
is supposed to be the most delicious among any food, but unfortunately it
is most poisonous body part of fugu fish. I've never heard how delicious
fugu liver is from living humanbeings.

Kado-san:
Thank you for correcting my misinformation.

-Masumi

>Via: uk.ac.edinburgh.aifh; Mon, 15 Aug 1994 10:18:31 +0100
>Date: Mon, 15 Aug 94 10:18:22 +0100
From: Kazuhiro Kado <kazuhiro@aisb.edinburgh.ac.uk>
>Subject: Re: anko
>To: abe@kaleida.com (Masumi Abe)
>Organisation: Dept. of Artificial Intelligence, Univ. of Edinburgh.
>
>Hello Abe-san,
>
>If my memory is right, Shimonoseki is famous for FUGU rather than ANKOH.
>I think Ibaraki prefecutre may be famous for their fishing ports catching
>ANKOHs.
>
>Kazuhiro Kado
>born in Yamaguchi prefecture :-)
>
>
>> According to sumo authority, the word describing rikishi with big tummy
>> "anko" is originated from uggly ankoh fish, a kind of fish from deep sea
>> with a light bulb (?) hanging from the top  of its head. Ankoh is fatty and
>> its meat is loose. Japanese chef cut the meat while ankoh is hung by an
>> rope. Ankimo, ankoh's liver is very popular dish for Japanese sake
>> drinkers. Shimonoseki in Yamaguchi prefecture, the west most prefecture in
>            ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>> Honsho island, is the most famous with this fish. Needless to say, the fish
>  ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>> is rather wide. 
>
>
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Masumi Abe                               阿部　加史（あべ　ますみ）
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