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Ayu zosui ｜ Our Regional Cuisines

  • Gifu Prefecture

    Ayu zosui

Ayu zosui

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  • Main lore areas

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

  • Main ingredients used

    sweetfish, cooked rice

  • History/origin/related events

    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.

  • Opportunities and times of eating habits

    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.

  • How to eat

    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.

  • Efforts for Preservation and Succession

    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.

RECIPE

Ingredients (For 4 persons)

  • Cooked rice 240g
  • sweetfish 2 medium
  • dashi stock 8 cups
  • green onion a pinch
  • yuzu a pinch
  • salt 1 1／2 tsp.
  • soy sauce 1 tsp.

How to cook

  • 1. Remove guts from sweetfish and broil until cooked through. Remove head and bones.

  • 2. Rinse cooked rice in water to remove the sliminess.

  • 3. Add salt to dashi stock and bring to a boil.

  • 4. Add sweetfish and rice, bring to a boil, add soy sauce and turn off the heat.

  • 5. Cut the green onion and yuzu into thin strips. If desired, soak the shredded leeks in water for 5 to 10 minutes to make sarashi leeks.

  • 6. Unwrap the sweetfish and add the sarashi leeks and shredded yuzu.

Recipe Arrangements

provider : Gujo City Council of Dietary Improvement Promoters

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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