Akiota Ayu River

The Ota River running through Akiota is prime ayu (sweetfish) territory from summer to autumn. The fish is grilled whole on charcoal, bones and all, often with just salt to bring out its natural sweetness, and served with tadesu, a green sauce of vinegar and Japanese knotweed. Day fishing permits are issued by the local fishery association from June to November. Beginners can start at Keiryu Chaen, a fishing facility where you catch amago or yamame trout from a pond and have them cooked immediately as shioyaki or karaage. Ayu season draws visitors specifically to eat and fish along this stretch of river.