Grilled sweetfish with salt

About Grilled sweetfish with salt

Ayu go up to the upper reaches of the Gokase River with fry in spring, and in the summer they eat diatoms in a clear stream and become fat parent ayu. Then, in the fall, they head midstream and downstream for spawning. It is said that the one who catches it is called sweetfish. Ayu yana has a tradition of more than 300 years, and the magnificent scale with a width of more than 100 meters is the largest first-class river in Japan. The scenery where sweetfish grown in the Gokase River, the clearest water quality in Japan, are savorily grilled over charcoal, has been selected as one of the “100 Best Japanese Kaori Scenery” by the Ministry of the Environment. In Nobeoka, the season for sweetfish is from October to November, and at this time of year, you can enjoy cooking sweetfish dishes such as salt-grilled, miso-yaki, segoshi, and sweet-meshi.

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