Gujo Ayu is a high-quality sweetfish caught in the pristine Nagara River, which flows through Gujo City in Gifu Prefecture. Known for its natural sweetness and plump, tender flesh, this local specialty is a favorite among lovers of Japanese river fish.
In 2008, Gujo Ayu won the grand prize at the Clear Stream Ayu Tasting Competition, an annual event that evaluates sweetfish from rivers across Japan. The competition uses the flavor of ayu as one indicator of river quality and aims to raise awareness of the importance of protecting clean waterways and aquatic environments.
Ayu feed on algae growing on riverbeds, and their distinctive flavor is closely linked to the quality of the water in which they live. In this sense, the taste of sweetfish can serve as a reflection of the health and cleanliness of their river habitat.
The main season for Gujo Ayu is summer, with June and July being particularly popular months to enjoy this delicacy. Wild sweetfish caught in the upper reaches of the Nagara River around Gujo are especially prized for their excellent quality, natural sweetness, and satisfyingly tender texture.
Gujo Ayu can be enjoyed in several traditional preparations. Salt-grilled ayu highlights the fish’s natural flavor, while simmered dishes offer a softer, savory taste. Tempura brings out a delicate crispness, and ayu is also delicious served as sushi or cooked with rice in a traditional Japanese rice pot.
For visitors to Gujo, tasting this celebrated river fish is a wonderful way to experience the region’s clean waters and rich food culture.