Ayu, which had been running upstream, began to descend downstream and approached the edge of the river when there was a sign of autumn. They’re looking for a spawning place. It starts spawning when the water temperature drops below 20 degrees Celsius, and finishes spawning around 16 degrees Celsius. The hatched Ayu spend about one-third of their lives in the sea near the mouth of the river, and in the spring of the following year, they return to the river where they were born and begin to run up. The best time to eat Ayu with its unique aroma is early summer, and grilled sweetfish is the best. No, some people say that the Ayu with eggs going downstream is the best. Ayu’s dance eating and sashimi are delicious, but raw food is not recommended due to the presence of parasites.

秋の気配が漂う頃、川上に遡上していた鮎は下流に下り始め、川の淵に寄ってきます。産卵場所を探しているのです。水温が20度を下回る頃から産卵し始め、16度位の頃には産卵を終えます。孵化した鮎は河口付近の海で一生の３分の1ほどを過ごし、翌年の春頃には生まれた川に戻って来て遡上し始めます。独特の香気を持つ鮎の食べごろは初夏で、それも焼き鮎が一番です。いや、卵を孕んだ落ち鮎が一番だと言う人もいます。鮎の踊り食いや刺身も美味しいのですが、寄生虫がいることがあり、生食はお勧めできません。