Blair P. Houghton wrote:

> 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.

It could be early in the season, a less flavorful one perhaps. Or it wasn't
steamed with enough sake. I've made it at home twice, and the first time I
didn't use enough sake and it was less flavorful.

We get have it served as gunkan maki with a dash of ponzu and minced scallions
on top. Usually ankimo appetizer is served sliced in a bowl over shredded diakon
in ponzu sauce with minced scallions and a shiso leaf. I had this on Monday,
a nice freebie from the secondary sushi chef (the boss's day off

I have definately had ankimo with less to no flavor, it is usually at the early
beginning or late end of the season, or it has been frozen or poorly prepared.
Try it again, I bet it will taste differently.

--
Dan