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.
OTHER FRESH PRODUCTS
Kochi's abundant seafood is prized around Japan. Try the region's signature bonito and red sea bream.
Kochi's juicy, sweet freshwater shrimp are caught in the clear, clean waters of the Shimanto River.
BONITO / KATSUO
Bonito is a signature fish of Kochi, prized for its deep, ruby meat and rich flavor.
These scallops with colorful shells thrive in the mild waters around Kochi. Enjoy their creamy taste.
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