和歌山県·海鮮
Ayu (Sweetfish) of the Hidaka River
When skewered and grilled to a golden brown, a refreshing aroma like a river breeze wafts into the air. This is salt-grilled natural sweetfish nurtured by the pristine Hidaka River. Ayu is often referred to as 'the fragrant fish' due to its uniquely elegant scent. Because they grow by eating moss from river stones, their flesh possesses a refreshing clarity. The Hidaka River is a renowned destination for sweetfish fishing in Wakayama, with anglers lining the riverbanks every summer to enjoy traditional fly fishing. Slow-grilled over Bincho charcoal immediately after being caught, the skin becomes crispy and fragrant while the flesh remains tender and flaky. The subtle bitterness of the innards provides a sophisticated flavor for mature palates. Squeeze some sudachi citrus over it and take a bite—you can fully savor the bountiful blessings of the summer river.
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