Sweetfish nigiri

Sweetfish (Ayu)

【Nigiri sushi: Shiromi】
Ayu (Plecoglossus altivelis) has been prized as a delicacy since ancient times. The 20 days following the “Midsummer Day of the Ox” are considered the peak season for ayu. During the Edo period, ayu was even presented as a tribute to the shogun’s family.

Although ayu sugata-zushi (whole-fish sushi) is one of the traditional varieties of Edomae sushi, very few sushi restaurants in Japan serve it. This may be because high-quality wild ayu are becoming increasingly difficult to catch, the preparation is labor-intensive, and the dish is not widely known.

Ayu sugata-zushi is made by opening up a small ayu, marinating it in vinegar, stuffing it with sushi rice, and shaping it into sushi. Its distinctive aroma and subtle sweetness give it an irresistible charm. In Shiga Prefecture, some sushi restaurants also prepare it by stacking several slices of ayu on top of one another, in a style similar to that used for shinko (juvenile kohada).

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(First post on October 30, 2026)