Ayu zosui, a local dish from Gifu Prefecture, features grilled ayu fish cooked until crispy and served in a flavorful broth with rice.
It is said to have gained popularity as a way to enjoy ayu that had been damaged during harvesting. In Gifu Prefecture, known for its clear rivers such as the Kiso, Nagara, and Ibi Rivers, ayu fishing is active from June to October. Traditional fishing sites called yana are located near major rivers, where visitors can try fishing and enjoy freshly caught ayu at nearby restaurants.

Typically served at the end of an ayu meal, ayu zosui allows diners to fully appreciate the umami of the fish and the dashi.

Hooba zushi is a typical summer dish, made from vinegared rice wrapped in the leaves of the Japanese big leaf magnolia tree. It was traditionally enjoyed by farmers as a feast during their rest after planting rice.
The best time to enjoy the color and aroma of magnolia leaves is between May and August, which is considered the Hooba zushi season. During this time, it has graced the tables of many households. Additionally, magnolia leaves have strong antibacterial, sterilizing, and fungicidal properties, making them especially useful during the hot and humid rice planting season, when vinegared rice is prone to spoilage.

The ingredients used for Hooba zushi vary by region. For example, in the Touno region, seven or eight colorful ingredients are placed on the vinegared rice before wrapping, such as sweet saddle river fish, mackerel marinated in vinegar, egg, and kion (red ginger). In contrast, the Hida region prefers a light and refreshing taste, sometimes using only myoga and vinegared rice.

Today, Hooba zushi is served in schools, kindergartens, and community centers throughout the prefecture. Its rich umami flavor has made it a beloved local dish among residents.

Houba are the leaves from the Japanese big-leaf magnolia tree (Magnolia obovate). Houba miso is made by mixing miso with ingredients such as green onions, shiitake, pickles, and the like. This miso mixture is placed on a dried houba leaf and cooked over a shichirin charcoal grill until it bubbles. The aroma of the dried leaf and miso grilling wafts through the air and stimulates the appetite. The tradition originated by thawing frozen pickles to over large dried houba leaves on the grill.

Japanese big-leaf magnolia trees grow wild in the forests of the Hida region. Aromatic houba leaves have antibacterial properties. Houba leaves are also used to wrap sushi for houba zushi and for mochi for houba mochi. The leaves play an integral part of the food culture of the Hida region. Hida cuisine is made at home as well as at ryokan traditional inns that travelers stay at while visiting the area. When frozen pickles are thawed over grilled houba leaves some moisture dissipates concentrating the umami and making it a delicious condiment for rice. The creative wisdom of the ancestors to be innovative with using houba leaves in Hida cuisine.