Finally got to try ankimo.

In this case, it was prepared as a pate', and served sliced, as a
nigiri.

Not much flavor, really. Probably needed some more stuff in the pate'.
Salt, for instance. Soy sauce wasn't quite right for it. They gave
me a different sauce in a dish, but since I'd also got aji, and there
was no ponzu on it, I thought maybe it was for that...

And as a nigiri it was a little odd; this thick, wide slice of
charcuterie broken over a rice ball. Should probably have been chunked
and served as a gunkan-maki with a very light, white wine.

--Blair