高知県·海鮮
Wild Ayu (Sweetfish) from Shimanto
Biting into a sweetfish slowly grilled over charcoal with the skewer still attached. The skin is fragrant and crispy, while the plump white flesh releases a pure aroma often compared to watermelon. This is truly the star of the Shimanto River in summer, nurtured by the clear stream. Wild sweetfish grow by eating the moss found on rocks at the riverbed. Having fed plentifully on the mineral-rich moss of the Shimanto River, these fish possess no unpleasant aftertaste, instead wearing a natural umami and fragrance. It is a clear taste unique to the 'Last Pristine River.' The salt-grilled preparation, cooked slowly with high heat from a distance, allows you to enjoy the entire fish from head to tail. With even the pleasantly bitter entrails being delicious, it is a summer delicacy that can only be truly savored by the riverside. Please enjoy this simple, salt-seasoned masterpiece.
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