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  7. Ayu no Shioyaki (Salt-grilled Sweetfish)

Ayu no Shioyaki (Salt-grilled Sweetfish) ｜ Our Regional Cuisines

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  • Gifu Prefecture

    Ayu no Shioyaki (Salt-grilled Sweetfish)

Ayu no Shioyaki (Salt-grilled Sweetfish)

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  • Ayu no Shioyaki (Salt-grilled Sweetfish)

    Image Source : Gifu no Kiwami

  • Main lore areas

    Chuno Area of the Kiso River valley and Seino Area of the Nagara River valley and Ibi River valley

  • Main ingredients used

    Ayu (=sweetfish), Salt

  • History/origin/related events

    Gifu prefecture has many clear streams such as Kiso River, Nagara River and Ibi River. From around June to October of each year, ayu (=sweetfish) fishing is active and fresh ayu (=sweetfish) can be enjoyed.
    Cormorant fishing is a traditional method of ayu (=sweetfish) fishing which dates to 1,300 years ago. Ayu (=sweetfish) caught through "Goryo Ukai" (=Imperial Cormorant Fishing) is dedicated to the imperial family and Ise Jingu.
    "Yana fishing" (=fishing weirs) using wooden stakes and bamboo are installed in the rivers of Gifu prefecture to obstruct tidal waters and trap ayu (=sweetfish) to catch them. Fishing weirs for tourists are set up during the summer in the Miyama area and along the Itadori River and tourists can enjoy catching ayu (=sweetfish) with their hands and eat "ayu no shioyaki" and other dishes using freshly caught ayu (=sweetfish).

  • Opportunities and times of eating habits

    Ayu (=sweetfish) are skewered vertically and slowly grilled over a charcoal fire. You can fully enjoy the taste and aroma of sweetfish with "ayu no shioyaki" as excess water from the fish is removed after it is grilled. The best time to make "ayu no shioyaki" is during July and August when the sweetfish is most fatty. After August, ayu (=sweetfish) with roe can be enjoyed.

  • How to eat

    Lightly sprinkle salt onto the entire ayu (=sweetfish) and let is sit for 5 to 6 minutes. Rub salt onto the fins and tails of the fish and grill both sides of the fish.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Fishing weirs for tourists are installed along the major rivers flowing through Gifu prefecture and "ayu no shioyaki" and other seasonal sweetfish dishes are served. Local restaurants and roadside stations (roadside farmers’ market stop) serve "ayu no shioyaki" as well.

RECIPE

Ingredients (4 servings)

  • Ayu (=sweetfish) 4
  • Salt A little

How to cook

  • 1. Lightly sprinkle salt onto the entire ayu (=sweetfish).

  • 2. Let the fish sit for 5 to 6 minutes. Rub salt onto the fins and tails of the fish and grill both sides of each fish.

provider : Gifu Prefecture Council of Dietary Improvement Promoters

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

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