The annual rainfall in the Shikoku mountains can exceed 300 mm. Despite the abundance of rainfall, the total length of the river is not very long, so the amount of water is outstanding, and the stable amount of water produces a high self-purification effect. Hiji River system, which covers a wide area of the Nanyo region of Ehime Prefecture, brings immeasurable benefits to this area. One of these is that it is home to high-quality river fish. Ozu 's river fish was once a gift to the Edo shogunate in ancient times, and as seen in ``Ukai'', which continues to exist as a traditional culture in modern times, it is admired as a true delicacy and culture, and has become a part of daily life. ing.

Hiji River runs through the center of the city from upstream to downstream, contributing to the aquaculture industry by providing a high-quality water source. Amago and char grow in abundance in the upper reaches of the Hijikawa Hiji River, which is affectionately known as Kawabego. Fishing for sweetfish and mackerel is popular around castle-town in the city center, where the water flows gently. The sight of people fishing with cast nets or set nets in the river is another Ozu tradition. There are many historic restaurants that serve seasonal river fish with elaborate designs.

Just as ``Ukai'' is a representative traditional culture of Ozu, sweetfish cannot be ignored when talking about this place. Salt-grilled sweetfish is the most representative dish that allows you to enjoy the unique, pure flavor of sweetfish. It's especially luxurious to stuff your mouth with piping hot ayu that has been gently grilled over charcoal in the hearth. The slightly charred and firm skin, fluffy white meat, and the salty flavor that softens with the heat are exquisite. Ayu fishing has been popular for a long time, and you can enjoy it in a variety of ways depending on the chef and restaurant, such as kamameshi, dengaku, zosui, or fried. Enjoy each delicious flavor.

Amago, char, and rainbow trout mainly grow in the upper reaches. There is particularly beautiful water flowing upstream, and combined with the moderately rough flow of the river, the meat becomes sweet and firm. The reason you can enjoy it as sashimi is because you can get it freshly caught on the spot. Ozu 's local dish ``Satsuma'' is made by grilling amago meat until aromatic and serving it with hot rice, along with Satsumajiru made with barley miso. It's the perfect dish to finish off or wake up.

This fish may not be popular as a river fish dish, but it is actually delicious. As you can see from the word "saltfish", the season is autumn. They also carry eggs from spring to early summer, and are delicious at this time as well. One theory is that kajika has a rich and mellow taste similar to venison, so in some regions it is also written as kawashika. In the past, in Ozu, charcoal-grilled meat was stuck on straw woven ``hote'' and dried, and it was also a valuable preserved food. It is a hidden delicacy that is rarely found on the market and only known to those in the know.

Unique river fish salmon roe bowl. It is smaller than salmon roe, bright and transparent, and has a yellowish color. It uses eggs from amago, rainbow trout, and char, and is a winter flavor that can only be enjoyed here. It has a chewy texture that you can't quite capture in your mouth, and a refreshing taste that doesn't feel as rich as salmon. The texture is addictive, the warm white rice, the flavor of the soy sauce, and the new appearance make it a delightful dish.

Speaking of the king of river fish, it's definitely eel. The eel is grown on an eel farm that uses high-quality water from Hiji River. Ozu 's historic restaurants use secret sauces that have been passed down from generation to generation. Even though you know it's delicious, you can't help but groan at the eel jus, which is served with a thick grilled meat coated in a brown sauce and perfectly grilled with a fragrant aroma.