Gujo Ayu

A Walk Along the Beautiful Yoshida River
This relaxing walk begins at the Gujo Hachiman Tourism Association Office
(Kinenkan), takes you down along the beautiful and clean Yoshida River for
some unique views of the town. This walk is especially beautiful in the spring
when the cherry blossoms are blooming, in the early morning or at dusk.
Allow about 1 hour to enjoy the view
Leaving the Gujo Hachiman Tourism
Association Office Kinenkan A turn
right (north) and head toward Shin
Bashi bridge. Cross the street before
crossing the bridge and look for a set of
stairs leading down to the riverbank Y .
Yoshida riverside
looking west towards the
Nagara River
Yoshida riverside looking
across the river at the
mouth of the Kodara
River in spring
Yoshida riverside in the
early evening
Carefully descend the stairs to the
concrete walkway beside the river.
Walk west along the riverbank. From
February until late May you will see
people fishing for Amago (trout) and
from mid-May until late September they
will be fishing for Ayu. Amago and Ayu
caught from both the Nagara and
Yoshida rivers is prized throughout
Japan.
Note:
Markers A through Z
correspond to markers on the
tourist map included as the last
page in this PDF.
Many of the places described in
this guide can be “visited” on
the Virtual Tour page of the
Gujo Hachiman website at
http://gujohachiman.com/kanko
Continue walking west towards point
Z . As you walk along the riverside you will be able to see where the
Kodara River joins the Yoshida River. The red bridge in front of Sogi Sui
water shrine will be clearly visible.
At point Z you will be able to see a large river - the Nagara River - into
which the Yoshida River flows. The Nagara River is one of the most well
known rivers in Japan. Famous for its clean water, the Nagara River
also holds the honour of being named to “Japan’s 100 Famous Waters”
and is one of the “Three Clear-Flowing Rivers.” With no dams, the
Nagara river’s water levels can change very quickly and without notice.
The Nagara River is also famous for cormorant fishing which can be
seen in nearby Gifu. Only masters from the Imperial Fishermen of the
Household Agency are allowed to use trained cormorants to fish for ayu
on the Nagara River.
In the summer, on nights when Gujo
odori is danced (from mid-July until early
September) the riverside is lit at night
with hundreds of small lanterns giving
an ethereal look and feel.
In January (annually on or around the
20th) local indigo dyers use the cold,
clean, fast-running water to fix the dyes
in their latest creations. It’s a
spectacular and colourful sight!
From point Z retrace your steps back
to the Gujo Hachiman Tourist
Association Office Kinenkan & Gift Shop
building to continue exploring Gujo
Hachiman.
Traveler Tip! The river is particularly
beautiful in the early evening at dusk!
© 2008 Gujo Hachiman Tourist Association
Advisory!
Please exercise caution when
walking by the river, especially
in the area east of Shin Bashi
where the path is narrow and
slippery. The Yoshida River is
fast running with strong
currents that run deep. Water
levels can change quickly
particularly after rainfalls. Only
experienced and strong
swimmers should attempt to
swim in the Yoshida River.
Visitors should NEVER try to
jump into the river from any
bridge.
A Walk Through Historic Gujo Hachiman - page 2 of 2
Gujo Ayu
Gujo Ayu is a “terroir” product originating in Gujo Hachiman that is well
known throughout Japan. Gujo Ayu is caught from either the Yoshida or
Nagara rivers in or near Gujo Hachiman.
Restaurants serving Gujo Ayu must display a certificate of authenticity.
A culinary experience that should not be missed, the Gujo Hachiman
Tourism Association can recommend a reputable ayu restaurant that
serves authentic Gujo Ayu.
Tips for Eating Gujo Ayu
Gujo Ayu should only be served in season (mid-May to September).
This tender slightly sweet fish is best enjoyed fresh not frozen!
Ayu is grilled and served whole - with the head, tail, bones , etc., intact.
Known as “shyo yaki” the fins and tail are dipped in salt to prevent them
from burning and are removed before eating - ask a local to show you
how!
Ayu is best cooked and served immediately. The tender meat dries out
easily and does not survive reheating well.
Amago
Amago, or “Japanese trout” is another delicacy from the Yoshida River
that should not be missed. The Gujo Hachiman Tourism Association can
recommend a reputable restaurant that serves amago. Like ayu, amago
is best enjoyed fresh, never frozen and not reheated.
Sake, Tofu and Green Tea
Sake, tofu and green tea (o’cha) all depend on clean fresh water. For
sake and tofu, clean fresh water is essential in the manufacturing
process; for tea, clean fresh water is important in both the growing and
brewing.
With an abundance of clean fresh water, originating from rivers and
nearby mountain springs, sake and tofu produced in Gujo Hachiman is
prized for its fresh clean taste. And locally grown tea, produced in small
quantities and processed by hand, is renowned for its wonderful taste
and aroma.
© 2008 Gujo Hachiman Tourist Association
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Tourist Information
Jizo Shrines
Temples and Shrines
Autumn colour viewing
Spring Cherry blossom viewing
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Igawa Komichi - is a small narrow
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a small water canal. Too narrow for even
bicycles to pass, a stroll along this little
street takes you back centuries.
Gujo Hachiman’s fine feudal castle sits on
a hill overlooking the valley and the town.
The original castle, which has since been
rebuilt, was built in 1559 by feudal lord
Endo Morikazu.
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and there are many museums and
art galleries located both beside
and around this street.
Sogi Sui water spring is the
site where fifteenth century
poet Sogi and local feudal
lord To Tsuneyori
exchanged farewell poems
when the poet returned to
Kyoto after visiting Gujo
Hachiman.
Yoshida River
TEL 0575-67-0001
www.yoshidayaryokan.com
Yoshidaya Ryokan &
City Hotel
http://ohmamiya.com/
TEL 0575-65-4131
Traditional Hand-made
Cinnamon Candy
for over 120 Years
Ohmamiya
Shokunin Machi is one
of several well
preserved historic
streets in Gujo
Hachiman. In feudal
times this is where
the town’s craftsmen
lived and operated
their businesses.
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