栃木県·郷土料理
Ayu (Sweetfish)
The wind blowing across the river surface and the savory aroma of charcoal fire. In summer, the Naka River bustles with people seeking Ayu. With the highest Ayu catch volume in the country and the second highest rate of natural upstream migration, the Naka River is truly a treasure trove of Ayu. From August to October, 'Yana' (fish weirs) are set up in various locations to trap fish by damming the river flow into a V-shape. The salt-grilled natural Ayu, slowly grilled over charcoal immediately after being caught, is plump and highly aromatic, possessing a flavor truly worthy of its title as the 'Queen of the River.' The unique aroma of Ayu, also known as 'fragrant fish,' is most prominent when grilled over charcoal. Enjoying salt-grilled Ayu at a Yana site is a delicacy unique to summer in Tochigi. Please visit during the peak season.
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