Ayu Sweetfish: A Summer Delicacy with Culture
In early summer, confectioners display traditional sweets shaped like ayu, or sweetfish. For Kyotoites, ayu is as important a summer fish as conger pike. For centuries, fresh seafood was limited in landlocked Kyoto, so ayu caught in the Kamo and Katsura Rivers was considered precious. So much so that according to 1,000-year-old records it was often gifted to the imperial court. Discover the rich culture inspired by this fresh summer delicacy that Kyotoites still cherish today.
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