Food · Fermented foods
Ayu (Sweetfish)
あゆ (Ayu)
Also known as: Ayu, Sweetfish, Plecoglossus altivelis, 鮎, Tennen ayu (wild), Yoshoku ayu (farmed)
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| Category | Food |
|---|---|
| Japanese labeling name | あゆ |
| Common Japanese notations | あゆ, 鮎, アユ, 天然鮎, 養殖鮎 |
| Origin | Sweetfish (Plecoglossus altivelis); native Japanese river fish; both wild (tennen ayu — premium kaiseki) and farmed (yoshoku ayu — volume retail and foodservice); principal river fishery regions Gifu Nagara-gawa (Tennen Ayu heritage), Wakayama Kumano-gawa, Tochigi, Kyushu rivers; brief summer season for wild ayu (June-September) |
| Typical functions | Shioyaki ayu (salt-grilled ayu) — defining summer kaiseki and foodservice signature, Ayu-zushi (fermented ayu sushi), Premium gift retail (Gifu Nagara-gawa Tennen Ayu), Farmed ayu — volume retail and yakiniku/izakaya supply |
| Regulatory status in Japan | Standard food labeling. Wild (tennen) vs farmed (yoshoku) disclosure essential. Fish allergen disclosure. |
Ayu (あゆ / 鮎) — sweetfish (Plecoglossus altivelis) — is a defining Japanese summer river fish. Both wild (tennen ayu — premium kaiseki, brief season) and farmed (volume retail) categories. Gifu Nagara-gawa is the heritage wild fishery (with established cormorant-fishing tradition). The OEM positioning includes premium kaiseki summer specialty (wild) and volume foodservice and retail (farmed).
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh whole ayu (summer wild and year-round farmed)
- Frozen ayu
- Pre-grilled ayu retail (vacuum-pack)
- Ayu-zushi traditional retail
Ingredient profile
Plecoglossus altivelis sweetfish. Wild (premium) and farmed (volume) categories.
OEM applications
Shioyaki ayu — defining summer dish.
Ayu-zushi fermented sushi traditional.
Premium kaiseki summer specialty.
For OEM: fresh and frozen retail, pre-grilled retail, ayu-zushi production.
Regulatory classification in Japan
Standard food labeling. Wild vs farmed disclosure essential. Fish allergen recommended disclosure.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of wild/farmed and origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- Wild: late May – October (river fishing season opens by prefecture); peak July – September; 落ち鮎 (post-spawning descent) October
- Peak supply
- July – September
- Off-season
- Cultured ayu (養殖鮎) supplies year-round at lower price point
Source: 内水面漁業 統計 / 水産庁. Gifu (長良川), Kyoto (由良川), Wakayama (古座川) are historic premium ayu rivers.
Quick answers
- What is Ayu (Sweetfish)?
- Ayu (あゆ / 鮎) — sweetfish (Plecoglossus altivelis) — is a defining Japanese summer river fish. Both wild (tennen ayu — premium kaiseki, brief season) and farmed (volume retail) categories. Gifu Nagara-gawa is the heritage wild fishery (with established cormorant-fishing tradition). The OEM positioning includes premium kaiseki summer specialty (wild) and volume foodservice and retail (farmed).
- What is the regulatory status of Ayu (Sweetfish) in Japan?
- Standard food labeling. Wild (tennen) vs farmed (yoshoku) disclosure essential. Fish allergen disclosure.
- What products typically use Ayu (Sweetfish)?
- Fresh whole ayu (summer wild and year-round farmed) / Frozen ayu / Pre-grilled ayu retail (vacuum-pack) / Ayu-zushi traditional retail
- Where does Ayu (Sweetfish) come from?
- Sweetfish (Plecoglossus altivelis); native Japanese river fish; both wild (tennen ayu — premium kaiseki) and farmed (yoshoku ayu — volume retail and foodservice); principal river fishery regions Gifu Nagara-gawa (Tennen Ayu heritage), Wakayama Kumano-gawa, Tochigi, Kyushu rivers; brief summer season for wild ayu (June-September)
- What is the INCI / JSCI labeling name for Ayu (Sweetfish)?
- JSCI: あゆ
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — あゆ 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.