Chuno area in the Kiso River basin, Gifu area in the Nagara River basin, and Saino area in the Ibi River basin

sweetfish, cooked rice

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.

Ayu zosui is served as the last dish in a typical summer ayu dish.
It is said that the unique flavor of the ayu fish and the light taste of the soup make it ideal for those who have a poor appetite.

The guts of the ayu fish are removed and the fish is broiled, then boiled in water with rice and soup stock to taste. It was also a useful way to use cold rice.

At "Kanko yana" located along the major rivers flowing through Gifu Prefecture, one can enjoy ayu fish soup and various other ayu dishes during the ayu season.
Ayu zosui (sweetfish soup), made from ayu fish from the Nagara River and Koshihikari rice produced in Gifu, has been commercialized and is sold at some roadside stations and souvenir stores, and is also available on the Internet.