Superfresh Ayu can be cooked in many different ways. We've tried low temperature cooking in rice oil that is not traditional way of Japanese cooking.
Take fish gills and intestines off with sticks. This method is called 'Tsubo-nuki'.
Brine the fish before cooking.
Put the Ayu and rice oil in a vacuume bag.
Bath the Ayu bags in the heated pot for long hours.
Ayu meat is so soft and tender and even the bones become very soft. Our original brine recipe give the fish a bit of Japanese flavour.