Grilled sweetfish with salt
Salt-grilled ayu selected as one of the “100 best kaori scenery”Grilled sweetfish with salt introduction
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.
鮎の塩焼きの作り方
Other information
Miyazaki Other recommended dishes
Hiyaju
Miyazaki
Miyazaki amberjack
Miyazaki
Simmered gonguri
Miyazaki
Lettuce roll
Miyazaki
Hyuga Natsu
Miyazaki
Kamaage udon
Miyazaki
Seafoodrelated dishes
Shirakami abalone
Akita
How much soy sauce pickled
Hokkaido
Boiled carp
Yamagata
stewed kasbe
Hokkaido
Grilled fish of black
Yamagata
Bibi horseback
Miyazaki
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine