The term "Mexican chocolate" is often misunderstood, misinterpreted and misused. In short, it refers to a granular paste made out of cacao nibs, sugar, and cinnamon, with other spices like vanilla or nutmeg that amplify its complex and outstanding flavor.
Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with momiji-oroshi, thinly sliced scallions and ponzu sauce.
