River fish cuisine - Kawauoryori

Japanese: 川魚料理 - かわうおりょうり

A dish made with freshwater fish that live in rivers, lakes, etc. Commonly used fish include carp, crucian carp, sweetfish, eel, loach, catfish, moroko, minnow, smelt, cockle, sculpin, yamame, iwana, and trout. Before the early modern period, when Kyoto was the center of Japan, river fish were highly valued due to its geographical location. Carp was especially revered, and documents such as the Shijo-ryu Cooking Book (1489) state that cooking carp is a form of cooking. During the Muromachi period, carp and crucian carp were eaten raw, and fermented sushi made with sweetfish, crucian carp, and eel, catfish, and loach was also widely made.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

河川，湖沼などにすむ淡水魚を材料とする料理。コイ，フナ，アユ，ウナギ，ドジョウ，ナマズ，モロコ，ハヤ，ワカサギ，ヒガイ，カジカ，ヤマメ，イワナ，マスなどが多く使われる。近世以前，京都が日本の中心であった時代には，その地理的条件からも川魚が珍重された。とくにコイは尊ばれ，《四条流庖丁書》(1489)のごときはコイを調理することこそが料理だなどといっている。室町時代にはコイやフナの生食や，アユ，フナはもとよりのこと，ウナギ，ナマズ，ドジョウのなれずしも盛んにつくられていた。

出典　株式会社平凡社世界大百科事典第２版について　情報

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