Even as summer winds down we can still enjoy many dishes specific to this time of year In fact, one of the defining aspects of “Washoku”(Japanese food) is that the cuisine is determined by the season. Spring is mostly filled with dishes inspired by the cherry blossoms, strawberries, and green tea. But as spring turns to summer, ayu (鮎, often translated as Japanese Sweetfish) begin to appear–and just in time! Generally considered to be the most savory river fish in Japan, ayu is a staple food at the many festivals and barbecues throughout the summer months.