Gifu Eco Tour: Nagara River Fishing & Ayu Cuisine

Considered one of Japan’s “Three Clear-Flowing Rivers” the Nagara River features stunningly transparent waters and is listed on the UNESCO list of Intangible Cultural Heritages for its traditional ukai fishing technique using cormorant birds.

During this eco tour in Gifu Prefecture, you’ll be whisked down the Nagara River in a traditional wasen (Japanese boat) with a local fisherman who will demonstrate various fishing techniques including hand-cast net fishing with a net that becomes virtually invisible underwater. There’s also a fun, hands-on element as guests can maneuver the boat with a traditional paddle. You may even be lucky enough to witness a good catch from one of the fisherman’s small-scale fishing traps, like local suppon (soft-shelled turtle), shrimp, unagi (eel), and crab.

Ayu (sweetfish) is a local specialty that can only inhabit clear, clean water–which the Nagara River is renowned for. During a 5-course meal at La Lucanda, an Italian restaurant that uses a mix of local and imported Italian ingredients, three types of ayu are showcased: fried, roasted, and komochi (filled with eggs). Sitting at the counter seat, watch as Chef Luca Lattuada from Italy cranks out fresh, homemade pasta and other dishes that highlight this local specialty of Gifu's Nagara River.

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Mitten Crab and Potato Soup

Fried Nagara River Ayu with Tomato and Couscous

Fresh Tagliatelle with Ayu and Broccoli

Roasted Komochi Ayu with Polenta and Parmesan

Rum Baba with Yogurt Gelato, Coconut Crumble, and Bee Pollen