Ayu vinegar cooked

Carefully remove the scales from the sweetfish, cut it open from the back with a knife, cut off the backbone, remove the internal organs and rinse off the bloody parts under running water

Cut off the gills and carefully remove the belly bones using a boner

Put [A] into a pot and heat it, then gently add the sweetfish. Once it starts to boil, cover with aluminum foil, reduce the heat and simmer for about 40 minutes

Make the jelly topping. Put 100cc of the broth from [3], kelp stock, and agar into a pot and heat. Stir to dissolve the agar. Pour into a tray and once solidified, cut into long, thin strips

Place the sweetfish in a bowl and garnish with pickled myoga ginger and green maple leaves. Pour the broth over it and top with the jelly from [4]