Savoring the Delights of Freshly Grilled Ayu

Last year, during our visit to Gujo Hachiman, my wife and I had the delightful opportunity to savor freshly grilled Ayu. It quickly became my wife’s favorite grilled fish, and I, too, developed a deep appreciation for its flavors.

Ayu (鮎, アユ) is a small, slender fish with a light yellow or olive-colored body, native to East Asia and often referred to as sweetfish. Its sleek body features comb-like teeth and distinctive oval yellow spots on its upper pectoral fins. Typically measuring about 30 cm (1 foot) in length, Ayu bears a resemblance to a small trout.

Highly esteemed in Japan, Ayu holds the prestigious designation of being a prefectural fish in Gifu, Gunma, and Nara. Renowned for its unique aroma reminiscent of watermelon or cucumber, Ayu offers a delightful texture and a robust umami taste. When grilled with salt, Ayu surpasses many other fish varieties in flavor. It’s commonly used in nigiri sushi, where the head may be left on or the skin removed for presentation.

In Gujo Hachiman, local fishermen employ traditional methods to catch Ayu, often using bamboo traps called “ayu-nawa.” These traps are strategically placed in the clear, flowing waters of the rivers, where Ayu are known to migrate during their spawning season. The fishermen carefully monitor and maintain these traps to ensure a sustainable harvest while respecting the natural ecosystem.

The Ayu season in Gifu Prefecture typically spans from May to September. Naturally, we’ll ensure to revisit the right spots to indulge in freshly grilled Ayu again this year.