The clear waters of the Akigawa River course through a verdant gorge, just 90 minutes west of Tokyo. They are home to a treasured fish that has been enjoyed for centuries—the ayu or Sweetfish. We meet two men who cherish this fish, in season briefly from early summer to early autumn. One has devoted his life to protecting its pure waters. The other saves its viscera to prepare a fermented delicacy. Their kitchens are full of gratitude for this life born and protected in the Akigawa River.