Simmered Ayu Sweetfish

Ayu no Gata-ni (Ayu fish stewed in its original shape) has been a specialty of the Manabe Honke family for more than 60 years. Ayu is cooked slowly and carefully using traditional Manabe soy sauce, sake, and premium Awa-bancha (green tea). The bones and head are tender and can be eaten whole. It is recommended for daily dining, as a side dish for lunch, as well as for ochazuke (rice with green tea) or snacks with sake.