Horai | 株式会社EIRYO

vol.6

Ayu fishing expert Tadashi Murota
"Hida Seiryu Miyagawa Ayu"

Mr. Tadashi Murota, who is known as a legend of the sweetfish fishing world, decided Hida City as his last residence because he fell in love with "Hida Clear Stream Miyagawa Ayu", also known as "Abare Ayu". A rich deciduous forest that occupies most of the forest of Hida City. The snow melting water is filtered into the fluffy soil formed by the deposition of the leaves and poured into the Miyagawa River. It is "Hida Clear Stream Miyagawa Ayu" that is rubbed by the clear stream of Miyagawa, eats algae nurtured by clean pure water, and grows strong. What surprised Mr. Murota was the strength. In addition to the good physique of more than 25 cm with a large one, the "pill" is very strong, and the rod has been broken many times so far. Mr. Murota kept the ayu he caught in a fishpan for a few days, made him spit mud, then tightened it with ice and shipped it. " It's the best!" Mr. Murota has no regrets about managing it after fishing in order to eat Abare Ayu, which he is proud of, in the best condition.

Tadashi Murota's "Hida Seiryu Miyagawa Ayu" + EIRYO

Ayu, which is a representative of the taste of early summer, is characterized by a unique fragrance with a refreshing feeling, as it is also written as "fragrant fish". For general sweetfish, you can choose to grill it with salt, but in order to taste the whole "Hida Seiryu Miyagawa Ayu" which is tight and voluminous, I make it into tempura and bone senbei. The important thing when cooking sweetfish is the preparation. First, use the peak and scale scraper of the kitchen knife to remove the scales and slime, and then wash it well with running water. Because if even a little slimy remains, it will smell fishy, and the freshness like a fragrant fish will be lost. Next, except for the harawata, put it down in three pieces. At this time, be careful not to separate the spine and head. Shake salt on the head and spine and dehydrate lightly, then take water with a paper towel and fry the oil. At first, the bubbles come out with tremendous momentum, but after about 10 to 15 minutes, it becomes smaller and the inside of the pot becomes quieter. It is a signal that the moisture contained in the bones has decreased. If that happens, pull it up and cut the oil to make a crunchy bone rice cracker. It doesn't take much time to fry, but there are indispensable preparations before frying. It is to remove two or three abdominal bones that are close to the neck. " Don't let customers do annoying things like taking bones out of their mouths." This is one of the things that I was strictly trained by my seniors when I was training at a Japanese restaurant. After frying the meat plump, serve it with bone rice crackers and seasonal vegetables, and bring it with salt and "Hida Sansho". Sansho is now a popular ingredient in France and all over the world. Cooks also love it, but it seems that there are many pastry chefs who adopt it as a chocolate flavor. Among them, Japanese pepper in the Hida region is characterized by many clear citrus fragrance ingredients, and it is very popular among cooking professionals. It goes well with "Hida Seiryu Miyagawa Ayu" born in the same land as the Japanese pepper, and if you sprinkle it with salt and eat it, the vivid aroma spreads fluffy and it will have a very rich taste.