Ankimo, a silken Japanese small-dish prepared from the scarce monkfish's hefty liver, gives up a rich, accordioned delight that we usually associate with love or art and rarely with death. First, there's the elegance of its miniature presentation. Then, with the slightest pressure between mouth and tongue, the steamed morsel becomes something neither liquid nor solid and takes hold in two places at once: your fragrance-poised inner nose, and your texture- and temperature-sensitive mouth, which is beginning to be fretful about when the luscious … [Read more...]