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This restaurant is located near the Shonai River, which is famous for sweetfish \”Ayu\” in Toyama Prefecture.
It is a sweetfish \”Ayu\” specialty store, and the inside is a traditional Japanese building, which is ideal for sightseeing.
Homepage(No english)
http://www.ayuya.com/
Google
https://g.co/kgs/sT6RS2
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주제와 관련된 더 많은 사진을 참조하십시오 How are Japanese live sweetfish \”Ayu\” dishes made? Japanese Local Food.Countryside restaurant.. 댓글에서 더 많은 관련 이미지를 보거나 필요한 경우 더 많은 관련 기사를 볼 수 있습니다.

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주제에 대한 기사 평가 where to buy ayu fish

• Author: FOOD CINEMA フードシネマ
• Views: 조회수 6,521회
• Likes: 좋아요 80개
• Date Published: 2021. 6. 22.
• Video Url link: https://www.youtube.com/watch?v=RWUUi9H7ME8

Where are ayu fish found?

Native to East Asia, it is distributed in the northwestern Pacific Ocean along the coast of Hokkaidō in Japan southward to the Korean Peninsula, China, Hong Kong and northern Vietnam. It is amphidromous, moving between coastal marine waters and freshwater lakes and rivers.

What does ayu fish taste like?

Before telling you about the word history of Ayu, I’d like to talk about English name; Sweetfish. It literally has a special flavor like a fruit. I don’t know exactly, but some people say it smells like a watermelon. How can you imagine there is a fish whose flavor is like a fruit?

How do you cook Japanese ayu fish?

How do you catch ayu fish?

The method used today to catch ayu is a very interesting one found only in Japan. It takes advantage of the fish’s own territorial instinct. A ring is attached to the nose of a live ayu, and another hook to its belly. The ring is then attached to the fishing line, and the fish is sent out into the stream.

What is the English name for ayu?

How do you eat ayu fish?

Ayu can be eaten whole–head, fins, tail, bones and innards–and the white-fleshed river fish tastes great served with a special sour and peppery dip called tadesu which helps bring out the delicate aroma and the flavor of the fish. Ika, or squid, are also wonderful barbequed over an open fire.

What is the sweetest tasting fish?

What is the softest fish?

What is ayu in Yoruba?

Allium sativum – Garlic – Ayu in yoruba. Capsicum frutescens – Tabasco pepper – Ata-wewe. Lactuca capensis – Lettuce – Yanrin. Bryophyllum pinnatum – Air Plant, Life Plant, Miracle Leaf or Goethe Plant – Abamoda. Zingiber officinale – Ginger – Jinja, Atale in yoruba.

What does sweetfish taste like?

Ayu, which is translated “sweetfish” because of its unique flavor said to resemble watermelon, is a summer delicacy. No Japanese can pass summer without savoring it at least two or three times at home or restaurants. The ayu fish lives both in salt and fresh water.

How did the ancient Japanese fish?

The boat and paddle, were important tools of course. The Jomon fisherfolk are particularly famous for their fishhooks and toggle-headed harpoons that the Jomon hunters used to catch fish and sea mammals with. The toggle-headed harpoon especially is considered state-of-the-art technology, for prehistoric times.

What are different techniques of fishing in Japan?

Ukai or cormorant fishing is a traditional fishing method using trained cormorants (from the family of Phalacrocoracidae consisting of about 40 kinds of species of aquatic birds) to fish in rivers. Fishermen tie a snare by the base of the bird’s throat, preventing them from swallowing the bigger fish they catch.

What is ayu fish Japan?

But as spring turns to summer, ayu (鮎, often translated as Japanese Sweetfish) begin to appear–and just in time! Generally considered to be the most savory river fish in Japan, ayu is a staple food at the many festivals and barbecues throughout the summer months.

What animal is ayu in Hausa?

A sweetfish, an amphidromous fish of East Asia, the only member of its genus, Plecoglossus altivelis, named and prized for its sweet-tasting flesh. It is a game fish and is also subject to extensive aquaculture.

What is ayu in Yoruba?

Allium sativum – Garlic – Ayu in yoruba. Capsicum frutescens – Tabasco pepper – Ata-wewe. Lactuca capensis – Lettuce – Yanrin. Bryophyllum pinnatum – Air Plant, Life Plant, Miracle Leaf or Goethe Plant – Abamoda. Zingiber officinale – Ginger – Jinja, Atale in yoruba.

Wikipedia

Species of fish

This article is about the fish. For other uses, see Ayu (disambiguation)

Ayu (アユ, 鮎, 年魚, 香魚) or sweetfish, Plecoglossus altivelis, is a species of fish. It is the only species in the genus Plecoglossus and family Plecoglossidae. It is a relative of the smelts and other fish in the order Osmeriformes.

Native to East Asia, it is distributed in the northwestern Pacific Ocean along the coast of Hokkaidō in Japan southward to the Korean Peninsula, China, Hong Kong and northern Vietnam. It is amphidromous, moving between coastal marine waters and freshwater lakes and rivers. A few landlocked populations also exist in lakes in Japan such as Biwa. It is an introduced species in Taiwan.[1]

The name “sweetfish” was inspired by the sweetness of its flesh. In reference to its typical one-year lifespan, it is also written as 年魚 (“year-fish”).[2] Some individuals live two to three years.[1] The ayu is the prefectural fish of Gunma Prefecture and Gifu Prefecture.[3]

Subspecies [ edit ]

Two[4] to three[5] subspecies are recognized by some authors. Others do not distinguish the subtaxa.[6]

Subspecies include:

P. a. altivelis (Temminck & Schlegel, 1846) (ayu, sweetfish)

(ayu, sweetfish) P. a. chinensis Y. F. Wu & X. J. Shan, 2005 (Chinese ayu)

(Chinese ayu) P. a. ryukyuensis M. Nishida, 1988 (Ryukyu ayu-fish) – endangered[7]

Biology [ edit ]

Scrape marks left by ayu feeding on algae when the rock was submerged

A school of ayu

An omnivore, the ayu feeds on algae, crustaceans, insects, sponges, and worms. It feeds on algae that accumulates on the rocks, scraping it off the rocks with their saw-shaped teeth.[2][8] Adults typically maintain a feeding territory,[9] but the form restricted to lakes and associated streams is schooling.[10]

Most populations of this species are amphidromous and breed in the lower part of rivers during the autumn, laying their eggs in small pits they dig in the gravel.[1][11] The eggs hatch shortly after and the larvae are carried downriver to the sea.[12] They overwinter in coastal regions, staying there until the spring where the young fish typically are about 6 cm (2.5 in) long and move back to the rivers. Here they reach 15–30 cm (6–12 in) by the summer.[12] They reach maturity by the autumn and move down to the lower part of rivers to breed.[11] Some die after breeding and only live one year, but others return to live in the ocean and may spawn up to three times, each time moving into the lower part of rivers in the autumn.[1][13] In Japan, some populations live their entire life in freshwater, only moving between lakes and the associated streams where they breed. These have a more variable migration pattern, moving upstream from the lakes in the spring, summer or autumn.[11] Although their larvae mostly stay within freshwater, some are carried downstream with the current to the sea and become part of the amphidromous populations.[11] The freshwater-restricted populations typically reach an age of two or three years.[1][6] During the breeding season the amphidromous and freshwater-restricted forms may occur together.[12] Ayu are also stocked in reservoirs.[1]

Although there are reports of ayu up to 70 cm (2.3 ft) long,[6] a more typical maximum size for the species is about 30 cm (1 ft).[9][14] The form restricted to freshwater is considerably smaller than the amphidromous form.[10] The freshwater-restricted ayu of Lake Biwa that migrate into their spawning streams in the spring can reach up to about 15 cm (6 in) in length, but those that migrate later in the year, primarily in the autumn, only grow to 10 cm (4 in).[11][15] This is caused by differences in the availability of food.[15]

Human uses [ edit ]

Ayu is an edible fish, mostly consumed in East Asia. Its flesh has a distinctive, sweet flavour with “melon and cucumber aromas”.[16] It is consequently highly prized as a food fish. The main methods for obtaining ayu are by means of fly fishing, by using a fish trap, and by fishing with a decoy which is known as ayu-no-tomozuri in Japan. The decoy is a living ayu placed on a hook, which swims when immersed into water. It provokes the territorial behavior of other ayu, which assault the “intruder” and get caught.[17]

Japanese fishers also catch it using cormorant fishing. On the Nagara River where Japanese cormorants (Phalacrocorax capillatus) are used by the fishermen, the fishing season draws visitors from all over the world. The Japanese cormorants, known in Japanese as umi-u (ウミウ, “sea-cormorant”), are domesticated birds trained for this purpose. The bird catches the ayu, stores it in its crop, and delivers it to the fishermen.[18]

Ayu is also fished commercially, and captive juveniles are raised in aquaculture before being released into rivers for sport fishing.[citation needed]

A common method of preparing ayu and other small fish in Japan is to skewer it in such a way so that its body forms a wave, making it look as though it is swimming.[19]

Gallery [ edit ]

Young P. a. altivelis

Ayu no shio yaki

(Ayu grilled with salt)

Ayu being grilled with salt in Japan; note the wave-like “swimming” shape of the skewered fish

In watercolor

References [ edit ]

Further reading [ edit ]

Takeshima, Hirohiko; Iguchi, Kei-ichiro & Nishida, Mutsumi (2005): Unexpected Ceiling of Genetic Differentiation in the Control Region of the Mitochondrial DNA between Different Subspecies of the Ayu Plecoglossus altivelis. Zool. Sci. 22(4): 401–410. doi:10.2108/zsj.22.401 (HTML abstract)

Why Don’t You Taste Ayu (Sweetfish)? – The Most Precious & Unique Fish in The World

Have you ever seen the fish in below pictures?

This is Ayu in Japanese and Sweetfish in English.

It is one of the most popular freshwater fish in Japan but foreign people don’t know about it so much.

Then, I’d like to tell you how special it is since my current place Maze is the best place to fish and eat it.

Long history of Ayu in Japan as word origin says

I like investigating any history like origin of a word.

Ayu actually has a log history with Japanese people.

Why is it called “Sweetfish”

Before telling you about the word history of Ayu, I’d like to talk about English name; Sweetfish.

It literally has a special flavor like a fruit.

I don’t know exactly, but some people say it smells like a watermelon.

How can you imagine there is a fish whose flavor is like a fruit? Actually, it is in Japan.

Word origin of Ayu

Now, let’s get into the main topic.

Kanji of Ayu is “鮎”.

This kanji is composed of 2 kanjis; 魚 and 占, right?

魚 means “fish”, and 占 means “divination”.

Now you know Ayu is fish that might be used for divination.

Actually, Chronicles of Japan (Nihonshoki) says Empress Jingu divined victory or defeat of the Korean Peninsula by fishing Ayu 2,000 years ago.

She tried to read it something like they would win the war if they could fish Ayu.

So, Ayu seemed to be a tool for divination a long time ago.

Now you can understand how long history Ayu has in Japan.

Ayu resides only in extremely clean river

Ayu doesn’t exist in an ordinary river.

It’s related to their food.

Ayu grows up on moss

Another unique point of Ayu is food.

It doesn’t eat worms or small insects, on behalf, it has moss.

Ayu is one of anadromous fish so it’s born in a river and grows up in the ocean and comes back to its native river again.

When it’s young, it has microbes in ocean but after that it has only moss or alga.

The key point is that those food only grows in transparent rivers.

That’s why it lives only in extremely clean rivers.

Only Japan has abundant Ayu in the world

So, where can we find those kind of clean rivers which Ayu can grow up?

Originally, ayu lives in the East Asia; from Hokkaido and the Korean Peninsula to the northern Vietnam.

As I said, Ayu inhabits only transparent rivers that have enough moss for it to grow up.

It likes not wide range rivers but sharp and narrow rivers like ones through a mountain in Japan.

Nowadays, environment pollution in China is really serious, which causes decreasing number of Ayu.

It is listed on endangered species in Taiwan.

Though some rivers in Japan are polluted, we still have transparent rivers in Gifu and Kochi like Maze river.

So, Japan is the only one place in the world that has abundant Ayu.

Difference between natural and released Ayu

Japanese Ayu are categorized into 2 types, which are natural and released ones.

How grown up

Natural Ayu is born in a river, goes down to ocean and naturally comes back to the native river.

Released one is also born in a river, caught at the mouth of the river and stocked into other rivers.

Actually, most of Ayu in Japan are released ones. Only a few natural Ayu can be found even in Japan.

The most popular released one is from Biwa lake.

Flavor and Taste

Natural Ayu is more fragrant than released one.

Though, the latter one has more fat and nutrition.

I’ve ever had released one so I’m really looking forward to eating natural one here in Maze.

Just to tell you, Ayu is a special fish in terms of serving too.

The most valuable way to cook fish in Japan is Sashimi (raw fish).

However, only for Ayu the best one is grilling with salt like above picture.

Summary

How do you like the post？

I’ve ever shared with you how unique and precious fish Ayu is.

You know the saying, “A picture’s worth a thousand words.”

So, come to Maze if you wanna see the fact!!

I’ll update you why Ayu in Maze river is the best in Japan later.

Chargrilled Ayu—taste of summer on the Nagara river! — Experienced and passionate Japanese Chef Shuji Ozeki offers hands-on cooking classes in English.

But today, no need to fly all the way to Japan! I will be bringing a traditional Japanese dish into your homes. I use fresh ayu, line-caught by my friend, an expert local fisherman at Oze, on the Nagara here in Seki City. This species of fish typically has a one-year lifespan, which accounts for its small size and thin skin. Its sweet flesh makes it popular with folks of all ages, and as the prefectural fish of Gifu, it is a local specialty during the summer months throughout the region. It is often simply skewered and grilled over an open flame and served alongside a bowl steaming rice. Today, I’ll share this traditional recipe, so have a look at the video above and join me in Nabe cooking!

Kids Web Japan

Ayu Season

Fishing fans try to get to the best part of the stream for catching ayu. (Kyodo)

Around June marks the first day of ayu season in Japan. On this day hordes of people eager to catch some ayu, or sweetfish, grab their fishing rods in the morning and head for the rivers and streams. Fishing for ayu is prohibited except during a specified season, to make sure the ayu remains a plentiful species. The official season may sometimes start on different dates in different areas of the country, depending on how large the ayu grows. The season runs until September or as late as December, depending on the area of Japan and the particular river or stream.

As a country surrounded by the sea, Japan has a long history of fishing, and is to this day one of the top fishing nations in the world. Japan is also located in a warm, wet climate, which means it gets plenty of rain to feed the many fast streams that flow down from its mountains. Many kinds of freshwater fish live in these streams, making river fishing a very popular pastime in Japan. And the ayu is one of the most prized of all those freshwater fishes. It is cooked in various ways – because of its delicious taste, the ayu has long held a special place in the lives of the people of Japan. Indeed, the Japanese have been fishing for ayu for many centuries: The oldest poetry collection in Japan – the Manyoshu, which was compiled in the eighth century – contains some poems about fishing for ayu.

The method used today to catch ayu is a very interesting one found only in Japan. It takes advantage of the fish’s own territorial instinct. A ring is attached to the nose of a live ayu, and another hook to its belly. The ring is then attached to the fishing line, and the fish is sent out into the stream. When the bait fish comes near to another fish, the second ayu will attack the bait fish to defend its territory. And when it bumps into the other fish and hooks itself, the person fishing reels the ayu in.

Other methods are used to catch ayu as well. On the Nagara River in Gifu Prefecture, bonfires are lit to attract ayu to fishing boats, and trained cormorants are sent to catch the fish and bring them back to the boat. This famous way of fishing has a history 1,300 years long.

Ayu, Sweetfish (about 1kg, 8-10pcs)

Delivery for the 12th of August will be shifted to the 11th of August due to national holidays in Japan

Ayu (Sweetfish, Fresh)

Japanese Ayu (Sweetfish) is referred to as “sweetfish” because it has sweetness in its flavor, but some also say it has an aroma of a melon. Not only is it consumed raw, but it is served as tempura, grilled, etc.

Disclaimer:

AYU (SWEETFISH)

Ayu is called sweetfish in English for its delicate taste, and a sweet aroma, like watermelon. Salt grilling over low heat is the most common method of cooking, and they are often served whole due to their small size. Like its relative, smelt, ayu moves between the rivers and the sea, fattening up over the summer on river algae. Fishing season is limited to summer, autumn and December, in order to protect stocks.

Etsy Canada

Public collections can be seen by the public, including other shoppers, and may show up in recommendations and other places.

Herb-fed Hiraki Ayu (3PC) / ハーブあゆ

When we were first introduced to Herb Ayu (the name of it in Japanese), we turned away because we thought it was just Ayu marinated with herbs. Then it was later explained to us that this Ayu farm in Aichi feeds its fish with fresh herbs!

We were told that there is a subtle taste of herbs in the meat itself, which sounds really delicious, don’t you think?

Frozen Sweet Fish (Ayu Fish)

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