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Fish
Fatty, Flaky-textured
Other
Ayu

aka. aroma fish, ayu fish, sweetfish

A freshwater fish native to East Asia, particularly Japan, China, and Korea. Known as "sweetfish," it inhabits clear rivers and is seasonally available, primarily in summer.

FLAVOR PROFILE
The taste is subtly sweet with a mild, delicate flavor that is often compared to melon or cucumber. It possesses a distinctive, light umami note.
TEXTURE PROFILE
The texture is tender and flaky when cooked, while raw preparations reveal a soft, melt-in-the-mouth quality.
Culinary Uses
  • Grilled: Traditionally prepared using the shioyaki method, where it's skewered and grilled with salt over charcoal.
  • Fried: Ideal for tempura or karaage, enhancing its delicate flavor and soft texture.
  • Sashimi & Crudo: Soft texture and mild sweetness make it ideal for raw dishes.

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