Image: Wikimedia Commons
The Naka River, a Class A river flowing through eastern Tochigi Prefecture from its source in the Nasu Highlands, is a clear stream known as one of Japan's finest for ayu (sweetfish) catches. Along this river, a traditional fishing method called 'yana' has long been practiced, damming the current into a V-shape and letting ayu leap up onto bamboo lattices set in the flow. Every year from mid-July to around the end of October, tourist yana facilities are set up along the river for a limited season, offering visitors the chance to catch leaping ayu by hand as well as enjoy a variety of ayu dishes, including salt-grilled ayu slowly cooked over charcoal, kamameshi rice, and sashimi. Facilities such as Kurobane Kanko Yana in Otawara City and Ose Kanko Yana in Motegi Town dot the banks of the Naka River, and the area bustles with families and visitors from summer into autumn, offering a seasonal specialty that captures the blessings of Tochigi's clear waters.
Origin
The Naka River rises in the Nasu Highlands, flows north to south through Tochigi Prefecture, and empties into the Pacific Ocean in Ibaraki Prefecture. Known as a Class A river well suited to raising ayu thanks to its abundant water and good water quality, it has long been the site of the traditional 'yana' fishing method, which dams the current into a V-shape and captures ayu as they leap onto bamboo lattices set downstream - a technique that makes the most of the river's topography and the fish's habits.
History
In communities along the Naka River basin, a food culture of salt-grilling or simmering in sweetened soy sauce the ayu caught through yana fishing has long been passed down. Today, the tourism aspect is also emphasized alongside fishing itself, with tourist yana facilities set up along the river, expanding the area as a place where visitors can enjoy ayu cuisine and river recreation together as a local tourism resource.
Features
Yana are set up for a limited season from mid-July to around the end of October, and a distinctive feature is being able to watch up close, or even try catching by hand, ayu leaping up with the current. The ayu caught are typically grilled over charcoal on the spot as salt-grilled ayu, and each facility also offers its own specialties, such as kamameshi rice, sashimi, and sweetened soy sauce simmering.
Main Ingredients
Food Culture
In the Naka River basin from summer into autumn, enjoying ayu cuisine alongside river recreation with family or friends has become a seasonal tradition, supporting both tourism and food culture in the region.
How It Differs from Home Cooking
Unlike ayu grilled at home, at tourist yana the freshly caught ayu are lined up and slowly grilled over charcoal right on the spot, giving the flesh a plump texture and pronounced aroma, and visitors can enjoy multiple preparations at once, such as kamameshi rice and sashimi.
Famous Shops
黒羽観光やな
栃木県大田原市黒羽向町1639
The yana is set up from around July 20 to October 31. Salt-grilled ayu (2 fish) is around 1,100 yen, an ayu kamameshi rice set is around 2,000 yen, and ayu sashimi is around 1,700 yen.
View details →大瀬観光やな
栃木県芳賀郡茂木町大瀬17
One of the largest yana sites on the Naka River, popular for its hands-on ayu catching. Admission is free, and salt-grilled ayu (2 fish) is around 750 yen.
View details →FAQ
Q. What kind of fishing method is 'yana'?
A. It is a traditional fishing method in which the river's current is dammed into a V-shape, and bamboo lattices are set at a single point downstream to catch ayu as they leap up while being carried by the flow. On the Naka River, it is opened to the public as a tourist attraction from summer into autumn, where visitors can watch or try catching fish by hand.