奈良県·特産品
Yoshino Ayu (Sweetfish) Cuisine
When you bite into a perfectly grilled sweetfish, the skin is crispy and fragrant, while the flesh is soft and tender. The scent of the clear stream lingers in your nose. The sweetfish of the Yoshino River grow by feeding on moss at the riverbed within pure, flowing waters. Due to their unique aroma, they are also known as 'fragrant fish' (kogyo) and have been beloved as a quintessential summer river treasure. Among the various preparations, salt-grilling is the classic way to experience the true essence of Ayu. When skewered and slowly grilled over a gentle fire, the flesh becomes plump with just the right amount of fat. Reaching peak season with the lifting of fishing bans in early summer, multi-course kaiseki meals centered around salt-grilled sweetfish can be enjoyed at local inns and restaurants. A true connoisseur enjoys the whole fish—from head to entrails—embracing even the pleasant bitterness. Please come and savor this taste of summer nurtured by clear streams.
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