Ayu (sweetfish) cuisine is a treasured part of Gifu Prefecture’s culinary heritage, deeply connected to the region’s history, rivers, and traditional fishing culture. Sweetfish raised in Gifu’s clear streams are renowned for their delicate flavor. The ayu caught during the traditional cormorant fishing on the Nagara River are so highly regarded that some are presented to the Imperial Household.
Natural flavor from clear rivers: Gifu is blessed with many clean rivers, including the Nagara, Kiso, and Ibi rivers. These waterways provide abundant aquatic plants and other natural food for sweetfish. The fish develop firm flesh, a mild aroma, and a refined, delicate taste.
Seasonal delicacy: Sweetfish are generally in season from June through October. July and August are particularly popular months, when the fish are rich in flavor and their fat content is especially appealing.
Gifu is famous for ukai, a traditional fishing method in which trained cormorants catch sweetfish. This practice has a history spanning more than 1,300 years and remains one of the region’s iconic summer traditions.
The Nagara River, one of Japan’s celebrated clear rivers, is known for its exceptionally clean water. Its environment supports the growth of sweetfish and provides the setting for this historic fishing tradition, which continues to attract visitors every summer.
Sweetfish caught through ukai are prized for their distinctive flavor. Some are presented to the Imperial Household and dedicated to Ise Jingu Shrine, reflecting the long-standing cultural importance of the fish and the fishing tradition.
Another traditional way to catch sweetfish is yana, which uses structures made from wooden stakes and bamboo to guide fish into a capture area by taking advantage of the river’s current.
During the summer sweetfish season, riverside fishing facilities such as Miyama Kanko Yana and Itadorigawa Horado Hachiman Yana offer opportunities to experience catching sweetfish by hand and enjoy freshly grilled fish. These facilities provide a memorable way to experience Gifu’s river culture and seasonal cuisine.
Shioyaki, or salt-grilled sweetfish, is one of the simplest and most popular ways to appreciate the fish’s natural flavor.
The fish is lightly coated with salt and slowly grilled over charcoal. As it cooks, excess moisture drains away, concentrating its natural flavor and creating a fragrant, lightly crisp exterior.
Salt-grilled sweetfish is often served with tade-zu, a tangy sauce made with water pepper, or grated daikon radish. These accompaniments balance the fish’s savory flavor and enhance its aroma.
The head and bones can also become crisp enough to eat, providing additional texture and nutrients, including calcium.
Throughout Gifu Prefecture, visitors can find restaurants and seasonal facilities serving sweetfish in a variety of styles. While salt-grilling is especially popular for showcasing the fish’s natural flavor, other preparations include simmered sweetfish and tempura.
During the sweetfish season, seasonal yana facilities open along rivers throughout the prefecture. Visitors can enjoy hands-on fishing experiences and freshly prepared sweetfish dishes in scenic riverside settings.
Gifu City and other areas have restaurants specializing in sweetfish cuisine. These establishments offer opportunities to sample the fish prepared using different traditional cooking methods.
Roadside stations across the region may serve set meals and light snacks featuring sweetfish, making them convenient places to discover this local specialty while traveling.
For a satisfying conclusion to a meal featuring several sweetfish dishes, try ayu zosui, a Japanese rice porridge made with sweetfish. Lightly seasoned with salt and soy sauce, it brings out the fish’s delicate umami while providing a comforting finish to the meal.
Sweetfish cuisine has deep roots in Gifu’s river communities, particularly in the Chuno region along the Kiso River, the Nagara River basin, and the Seino region along the Ibi River. These waterways have sustained local fishing traditions and helped establish sweetfish as one of Gifu’s signature seasonal foods.