Ayu - Sweetfish or Fragrant Fish in Japan

Ayu, also known as sweetfish, is a prized freshwater fish in Japan with cultural and culinary significance. Measuring 15 to 25 cm, it features a slender body, silver color, and mild sweet flavor. Known for its upstream migration to spawn, Ayu is enjoyed grilled with salt or teriyaki, or as sashimi. Its history includes a significant role in Japan's culinary culture, with dishes like salt-grilled sweetfish and Ayu-meshi. Rich in nutrients like calcium and vitamin E, Ayu is valued for its health benefits. The seasonal availability of Ayu is from late spring to early autumn. Ayu stands out with its delicate sweetness, tender texture, and edible bones, offering a unique dining experience. Celebrated in festivals and traditions, indulging in Ayu allows one to appreciate Japan's culinary essence and cultural heritage.