About 60 tons of Kazamamura Anko(monkfish) are caught every year in Kazamaura Village, boosting the largest capture production in East Japan and the second largest in Aomori prefecture. From December to March, the Shimofuro Onsengo Kazamaura Ankou Festival is held in the Shimofuro hot spring area of Kazamaura village annually. The fresh fish is then prepared and cooked into a variety of incredible winter dishes including hot pots, tomoae (fish and liver dressed in miso), sashimi, and Ankimo(ankou liver) with a rich flavor. The freshness of Kazamaura Ankou can only be enjoyed here specifically because of the great condition of the village's fishing resources as well as the traditional technique of ikejime, a humane method of killing fish to maintain the quality of it. The value of Kazamaura Ankou has been highly acknowledged and now it has been registered as a regional collective trademark, which is the first monkfish brand in Japan.We welcome you to our village to taste the freshness of Anko that you can never enjoy at other places.