The Nagara River winding through Gifu is important to the region’s history. Flowing from its source in the Hakusan mountain range, the Nagara once functioned as a key trade route. Its clear waters have been used to help forge swords in Seki city, make washi paper in Mino and brew delicious saké . And it has given the people of Gifu one of the region’s most loved foods—ayu sweetfish.
When many Japanese think of Gifu and ayu, they think of the 1,300-year tradition of ukai fishing, where cormorants are used to catch the ayu from the Nagara. So, what about the sweetfish itself? Many locals will tell you that it’s best eaten simply: salted and then grilled so the flesh is soft and the aroma savory. Some traditional inns in Gifu even skewer the fish and grill them over an open hearth, releasing a fragrant aroma into the air. There are also various other ways to cook sweetfish, such as "sweetfish porridge," which allows you to fully enjoy the delicious flavor of sweetfish, and "sweetfish fry," a beloved dish among the common people of Gifu Prefecture.
One reason the ayu is so tasty is its clean habitat. Because the Nagara has traditionally been a regional lifeline, it’s long been respected and cared for, and that harmonious existence between the river and people is why the Ayu of the Nagara River System have been designated as a Globally Important Agriculture Heritage System by the Food and Health Organization of the UN.
- Meals
- Food & Drink
- Spring
- Summer
- Autumn
Basic Information
| Address | Southwest Gifu, Central Gifu, Southeast Gifu |
|---|---|
| Notes | ※The season for sweetfish is generally from June to November, but this varies depending on the region. |
Twitter
Facebook