滋賀県·特産品
Small Sweetfish (Ayu) Tempura
This is a seasonal summer delicacy that colors Lake Biwa during the rainy season. Sweetfish that spend their entire lives in Lake Biwa only grow to about ten centimeters even when fully mature. Because they grow by eating plankton, their bitterness is mild, and their scales are fine, with both skin and bones being soft enough to enjoy the whole fish. When prepared as tempura, their charm is further enhanced. From within the light, crispy batter, you experience plump flesh and a subtle bitterness from the innards. A delicate sweetness and an aroma reminiscent of clear streams gently rise from the dish. A simple pinch of salt on freshly fried tempura is a sufficient feast in itself. Sweetfish simmered in sweet and savory sansho (Japanese pepper) or prepared as tsukudani are also flavors of lake fish that have been loved in Shiga since ancient times. Seasonal from May through the height of summer, small sweetfish are a dish that feels like bringing the entire season to your palate. Please enjoy while hot.
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