岐阜県·郷土料理
Salt-Grilled Ayu (Sweetfish)
Skewered and slowly grilled over charcoal, the skin becomes crispy while the flesh remains plump, filling your mouth with the pleasant bitterness of the innards and the scent of the clear stream. Eating it with nothing but salt is the classic way to enjoy sweetfish. The Nagara River, one of Japan's three great clear rivers, is the birthplace of sweetfish. Known for the traditional fishing method 'Ukai' (cormorant fishing) which has continued for 1,300 years, sweetfish caught through Imperial Cormorant Fishing have historically been offered to the Imperial Family and the Ise Grand Shrine. By skewering the fish vertically and grilling it to allow excess moisture to drip away, the umami becomes highly concentrated. 'Ayu of the Clear Nagara River,' which is deeply connected to the region's history and food culture, was recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2015. This is a dish that allows you to savor the full bounty of the pure river in Gifu during early summer.
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