In article >, Dan Logcher
> wrote:

> I was looking forward to the return of Ankimo all summer.
> They finally started serving it a month ago at my usual places.

Curious. I can get it year 'round.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.