The Chikuma River serves as the backbone of this company that engages in business operations such as freshwater fishing, food and beverages, processed products, direct gift sales, wholesale, and more. June marks the peak season for this company, and the smoke of fish grilling in a small hut wafts on the winds from the Chikuma River. More than 50 ayu (sweet fish) are used to make the broth for Ayu Ramen, the shop’s specialty dish. The noodles soak up all the flavor of the salt-based soup stock and are decadently topped with a piece of grilled ayu.