🍱 Ayu zosui

Ayu zosui is made by quickly simmering ayu fish, which has been grilled to a golden brown and fragrant, in rice and soup stock. It is said that in the old days, it was one of the ways to enjoy ayu fish that had been damaged during the catching process and was no longer marketable as it was. In Gifu Prefecture, which has many clear streams such as the Kiso, Nagara, and Ibi Rivers, ayu fishing is active from around June to October each year. There are two methods of fishing for ayu: tomozuri and fish weir fishing. On the other hand, "fish weir fishing" is a traditional fishing method in which ayu fish are caught by constructing wooden or bamboo sled-like platforms in the river. There are many "sightseeing weirs" near major rivers in Gifu Prefecture, which attract many tourists during the ayu fishing season. These are where fish weirs are fished and where restaurants are set up to serve freshly caught ayu fish. Ayuyu zuusui is often served as a topping for ayu dishes served at the fish weirs and other restaurants that serve ayu dishes.