Today's lunch featured sweetfish in Gifu.The larger one is Yamame, and the smaller one is Ayu. The aroma was wonderful, and I think I liked the flavor of the dried version the best.Additionally, I tried the grilled pheasant and unagi (grilled eel) for the first time. We had venison tenderloin and loin, along with unagi kabayaki rice and seasoned rice. Ah, I’m so full and happy! I even had a glass of wine (laughs). After all, there were nine of us.It was a great meal. I look forward to the matsutake mushroom season next!
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