Ayu meshi (sweetfish and rice)

Prepared by boiling whole grilled ayu with rice, this is a luxurious dish consisting of flaked ayu meat with rice filled with the taste and flavor of sweetfish. Its delicious taste is determined by the seasoning which draws out the flavor of the ayu and the method of boiling.

Read the recipe

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Japanese-style cuisine, Uosou
Yajima-cho, Gifu City

Address1-3 Yajima-cho, Gifu City[Map
Phone Number058-262-1875
H   P
Opening Hour11:30~14:00 (Reservation Required) / 17:00〜21:00
Parking Capacity2 cars
Access Approx. 3 minutes walk from Gifu Bus "Honmachi 3chome" bus stop
The taste of autumn cooked in an earthen pot containing the taste of natural ayu.
"Uosou no ayumeshi" - developed upon request from customers - is prepared by maximizing the function of broth and through skillful adjustment of the cooking fire to draw out the taste of natural fish. Its sophisticated taste is unique to this eatery.
Service periodFrom mid-May to late October
Please call us to confirm and make a reservation.
<Messages from the Staff> Please try our "Ayu meshi" created upon request from one designer over 20 years ago.
Ayu meshi (sweetfish and rice) recipe
Cooking time : about 60 minutes
Ingredients :

(serves 4)

・3 cups rice

・3 to 5 sweetfish

・1/4 cup soy sauce

・1 tablespoon sake

・Ginger:Suitable amount


①Gut the sweetfish and grill them unsalted.

※You can use the fish grill you have at home. Grill them until they are nicely charred.

②Strip the meat off the bone and flake it.

※Do not throw away the bones and heads. They will be used for stock.

③Grill the bones and heads one more time.

※Roast them until they are all a little crunchy.

④Make a stock with the grilled bones and heads.

※Put the grilled sweetfish bones and heads in about 550cc of water, and bring to the boil.

※Skim the foam off, turn off the heat once it comes to the boil, and strain the stock through a tea cloth.

⑤Put the rice, the stock and seasonings (sake and soy sauce) in a pot, add the flaked sweetfish meat and cook.

※When you are cooking it in a pot, pour in the mixture of the stock (525cc) and the seasonings and give it a quick mix.

※When you are cooking it in a rice cooker, put the rice in first, then add the seasonings before putting in the stock.

※Adjust the amount of stock to the amount of rice, like when you cook rice normally.

※In this case, 3 cups of rice is used, so pour in the stock up to the scale mark for 3 cups.

⑥Once the rice is cooked, garnish with julienned ginger.


Cooking tips

・Grill the sweetfish until they are charred on the skin.

・Soak the rice in water for some time before draining it well on a strainer.