5 grilled sweetfish [Phantom Shimanto traditional preserved food! ] Do you all know what grilled ayu is? In some regions, salt-grilled sweetfish is called grilled sweetfish, but the "grilled sweetfish" here is a preserved food that has taken root in this region. In the days when there were no freezers, they enjoyed salt-grilled sweetfish in the riverbank on the day they were caught, and then continued to bake them until the moisture was gone, then wrapped them in straw and hung them under the eaves. During the autumn festival, they are slowly put back in advance to make honeydew stew or sweetfish cooked rice. It seems that they made it into a broth for udon noodles that entertained customers. Even now, at the end of the year, it is sent in the same way as dried shiitake mushrooms or made into a broth for ozoni. It is lightly re-grilled and used as a snack with alcohol, and then returned to various dishes such as sweetfish rice, boiled rice, boiled rice, and honeydew stew. It is also recommended to use it as a dashi.