Best Enjoyed Grilled with Salt
One of the simplest and most traditional ways to enjoy Matsubara Ayu is salt-grilling. As the fish is grilled, its characteristic fragrant aroma becomes more pronounced, while the skin develops a wonderfully savory crispness.
The tender flesh flakes apart easily and has a delicate natural flavor. Salt-grilled ayu is a classic Japanese river-fish dish and allows you to fully appreciate the distinctive taste of fish raised in a clear mountain river.
With every bite, the fragrant aroma and natural umami of Matsubara Ayu come together, offering a taste of the pristine rivers and abundant nature of the Mogami region.
Best Season: July to September
The best season for Matsubara Ayu is generally from July through September. During this period, visitors may have opportunities to enjoy the fish at restaurants and traditional inns around Mogami Town.
When traveling through the Mogami region, try Matsubara Ayu and experience one of Yamagata’s distinctive summer delicacies, nurtured by the clear waters of the Mogami Oguni River and the region’s rich natural environment.