散策 Sansaku

Food of Shiga

33 dishes

Amenoio gohan📍 ShigaAme no Io Gohan" is rice cooked with Biwa trout, a species endemic to Lake Biwa. Ame-no-io" is another name for loach trout, which come up to the lake to spawn when the rains come and the rivers rise. In 1998, "Ame no io gohan" (rice with rice) using a whole loach trout, which spawns in the fall, was selected as one of Shiga Prefecture's Intangible Folk Cultural Assets of Shiga Prefecture. The recipe and ingredients differ among the Koto, Kosai, Kohoku, and Konan regions, with some adding fillets of loquat trout, while others use carrots, shiitake mushrooms, mushrooms, fried tofu, and other ingredients. In the Konan and Kosei regions, it is called "Ame no Io Gohan" (rice with rice cake), while in the Kohoku region, it is called "Masu Gohan" (rice with trout). Biwa trout were "phantom fish" that were difficult to catch with old-fashioned fishing gear because they lived deep in the lake. The rare chance for the people of the village to encounter this fantastic fish was in the fall, when they come up the river to spawn. It is said that this dish was devised in order to make the Miwamasu more tasty because the fat of the Miwamasu in the fall has decreased.
Biwa-Masu Sashimi (Sashimi (Sliced Raw Fish) of Biwa Trout)📍 ShigaBiwa trout, endemic species exclusively in the Lake Biwa, is fresh water fish belongs to Salmonidae. There are more than 84 kinds of fish inhabit in Shiga Prefecture, and 16 species are endemic species inhabit only in the Lake Biwa. Biwa trout likes low temperature water (below 15 Celsius) and inhabits in deep down in the lake. Therefore, it is believed that it inhabits only in the Lake Biwa because the lake meets all conditions. The size of fish is from 30cm~60cm (12 inches ~23.5 inches) and 2kg of weight for big one. The characteristics are that it's smaller compared with other Salmonidae fish and it spends whole life in fresh water without moving to the sea. It is said that fishing in the Lake Biwa started in Jyomon Era (around AD 14000 ~ AD 3~5C). They used to catch fish coming to waterways or paddy fields, but nowadays they use unique technique in the Lake Biwa called "gillnet fishing" to catch fish. The amount of catch of Biwa trout has been between 20t and 50t these years, and it hasn't distributed even in its home and becomes precious fish. Therefore, it is called "jewel of the Lake Biwa". There are many types of dishes used Biwa trout like grilled fish or simmered one. However, as Biwa trout in its season has as high-quality of fat as toro (fatty tuna) in its whole body, the locals often eat with sashimi. Biwa trout is also called "ame no io" (literally means "rain fish") because it goes upstream on heavily rainy days during its breeding season.
Choji-fu no Karashi-ae📍 Shiga"Choji-fu no Karashi-ae" is a classic regional cuisine made with choji-fu, a type of wheat gluten from Shiga Prefecture. Choji-fu is a rectangular baked wheat gluten a little larger than the size of a matchbox. It is baked on all six sides so it can be used in various dishes such as hot pot and udon without falling apart in the broth, and it is a nutritious ingredient that is rich in plant-based protein. It is an essential ingredient in Buddhist cuisine, and is characterized by a chewy and smooth texture. There are many different theories about the origin of the name Choji-fu, with no single explanation. The name Choji-fu appears in the literature of the Yawata townspeople during the late Edo period in regard to souvenirs and offerings for congratulations or condolences. In general, the production of baked wheat gluten began to spread in various regions starting in the Meiji period, following the importation of refined wheat flour that began with the opening of the ports at the end of the Edo period."Choji-fu no Karashi-ae" is eaten throughout the prefecture, particularly in the Koto area, and is a standard dish served to guests, such as during family gatherings. Pre-made karashi-ae (mustard sauce) is commercially available, and the dish is easy to make, so it is eaten as a regular household dish in addition to serving guests. Cucumbers are mixed with the karashi sumiso (mustard vinegar miso) to achieve a pleasant and refreshing taste, and it stimulates the appetite on hot days. The uncut choji-fu is dressed with karashi-ae and served whole at Buddhist memorial services.
Decchi-yokan📍 ShigaDōchi-yokan is a specialty of Shiga Prefecture, made by steaming wheat flour (or rice powder) mixed with a paste made from red beans and sugar. Another characteristic is that the yokan is wrapped in bamboo skin, and with a faint scent of bamboo, a springy texture, and a simple taste, this yokan is popular. When making kneaded yokan, agar is used, but it is said that wheat flour was used as a binding agent instead of agar because it was difficult to obtain in Omi, where there is no direct access to the sea. However, in the Shigaraki region, decchi-yokan refers to mizu-yokan hardened with agar. There is a theory that the name “decchi-yokan” came from the fact that it was an inexpensive confectionery that even apprentices (“decchi” in Japanese) with low wages could purchase when apprentices who had come from the Omihachiman area to serve in Osaka, Kanto, and other places all over the country returned to their parents' homes. There is also a theory that when these apprentices returned to their hometowns, they made yokan, which they then brought back to the masters and clerks they were serving as a souvenir, and it was received with joy. There are various other theories as well, such as the fact that kneading is also called “decchiru” in confectionery store terminology and the process of kneading red bean paste and wheat flour together led to it being called “decchi-yokan.” In addition, apprentices served merchant families with the goal of becoming merchants themselves in the future. In 1998, this specialty of Shiga Prefecture, decchi-yokan, was selected as a “property of Shiga's food culture,” an intangible folk cultural property of Shiga Prefecture.
Dongame-jiru📍 ShigaIt is also called” Dongame-jiru” or “Dorogame-jiru”. “Dongame-jiru” is a miso soup made in the summer at the residence of an Omi merchant in the Gokasho area, and has spread throughout the prefecture, especially in the Koto region. The miso soup contains ground sesame seeds, and was named "Mud Turtle soup (Dongame-jiru)" because the sesame seeds in the soup look like mud and the slit in the eggplant skin looks like a turtle's shell. This “Dongame-jiru” contained eggplant, which is a summer vegetable. Eggplant contains a lot of potassium, which allows body heat to escape to the outside, and aspartic acid, which is effective in relieving fatigue, thus helping to prevent anorexia caused by the summer heat. Furthermore, sesame seeds contain high-quality protein and gomarignan, making this soup dish full of nutrients. Gomarigunan, a nutritional component of sesame seeds, has been found to be effective in inhibiting the action of active oxygen, which is detrimental to health, lowering cholesterol, and preventing aging. At that time, Omi merchants did not know about nutrients, but they ate seasonally appropriate and healthy food.
Ebi Mame (Shrimp and Beans)📍 ShigaShrimp and Beans is a local dish of Shiga Prefecture made by boiling sweet and spicy shrimp from Lake Biwa with soybeans and is rich in calcium and protein. In Shiga Prefecture, soybeans and azuki beans are grown on the banks of rice fields. Since ancient times, dishes using soybeans have often been eaten at celebrations, rituals, and festivals. Shrimp and Beans is one such dish. Shrimp and Beans can be made with inexpensive ingredients and are also eaten daily because it is easy to preserve. It is also eaten on New Year's and other auspicious days with the hope of longevity, as a common saying is "May they live long until their hips bend like shrimp." Lake shrimp live widely in shallow waters where aquatic plants grow in Lake Biwa and live within 10 m of water from spring to summer, which is the breeding season. In winter, they move to deeper places, and the traditional fishing method "Shrimp Tatsube Fishing" is used. From spring to summer offshore fishing nets are used. Shrimp tatsube fishing is a traditional fishing method that uses a special basket called a "tatsube"and puts bait in the basket and sets it in the water. It is a mechanism that prevents shrimp that have entered the basket from coming out. In addition, offshore net fishing is a type of bottom trawling method that uses fishing boats to set up nets and roll them up.
Funa zushi📍 ShigaNare-zushi is an ancient type of sushi, made by fermenting salted fish and rice in a marinade. It is called nare-zushi because the fish becomes "acclimated" or "ripe" as fermentation progresses. Nare-zushi is a method of processing fish for long-term preservation, and is an excellent preservation method because it allows easily perishable fish to be fermented and eaten throughout the year. In Shiga Prefecture, crucian carp, Japanese carp, lotus root, moroko, ayu, hai, loach, carp, loach, and other fish are made into nare-zushi. Funazushi is a typical example, and is often offered as a sacred dish at festivals held at shrines to pray for fertility. Funa-zushi is often made from nigorobuna (crucian carp) caught in Lake Biwa. The whole crucian carp is marinated, and the lactic acid produced during fermentation softens the bones, making it possible to eat all the way down to the bones. The increased lactic acid bacteria also have a beneficial effect on the intestinal tract and are highly nutritious. In Shiga Prefecture, there is a long-standing custom of eating funa-zushi instead of medicine when suffering from stomachaches or poor health. Nare-zushi, which has been popular since ancient times, was selected as one of Shiga Prefecture's Intangible Folk Cultural Assets in 1998.
Gori no tsukudani📍 ShigaGori tsukudani" is a dish made by tsukudaniing gori, a small fish that lives in Lake Biwa. Gori tsukudani is a local dish that has spread throughout the prefecture. Gori tsukudani" used to be so commonly eaten that it was considered a household delicacy, but in recent years the catch has decreased and gori is becoming a luxury food. Gori is a species of goby called yoshinobori that lives in Lake Biwa and is also called urori in some areas. Gori is also selected as one of the "Eight Delicacies of Lake Biwa" as one of the representative fish and shellfish of the lake. Gori live mainly at depths of 5 to 6 meters, and are small fish, ranging from about 1 to 3 centimeters in length. Unlike other lake fish, they hide in the sand and do not come out until the sun rises. They are in season from early summer to early fall, so they are a seasonal fish that can only be caught during a very short period of time. Its characteristic is that its flesh is soft and clear, and it can be used in various dishes such as "gori tsukudani" (tsukudani of gori), kama-age (kama-age), and in spaghetti.
Hakusai-no-tatami-zuke (Napa cabbage Pickles)📍 ShigaThe "Hakusai-no-tatamizuke", in which the leaves of the Napa cabbage, are peeled off one by one and pickled with Red chili pepper, and kelp, is an application of the leaf-stem pickling technique that has been eaten in the Kohoku region for a long time. It is said that pickling in the Anegawa River basin, where Mt. Ibuki can be seen, keeps the pickled vegetables from falling apart when cut with a knife. It is a unique pickle cultivated by the local climate. In Shiga Prefecture, Napa cabbage, is grown in the open fields from October to March, mainly in Higashiomi City, and many households have been making pickles using Napa cabbage, in winter. Among them, "Hakusai-no-tatamizuke" is a beautiful looking pickle and an indispensable dish for Houonko, New Year's, Shinto rituals, Buddhist memorial services, weddings, and building celebrations. In some cases, shredded kelp, sliced “Taka-no-tsume (=red chili pepper)”, green leaves, etc. are added in places. Although it is eaten throughout the year, it is not pickled in the summer because Napa cabbage, is difficult to obtain and tends to fail when it gets too hot.
Hasu Gyoden (Grilled Hasu Fish Spreading Miso On )📍 Shiga"Hasu" (Opsariichthys uncirostris/Three-lips) is originally a species endemic to the Lake Biwa and "Mikata Goko" (five lakes in Fukui Prefecture), and piscivore freshwater fish, which is rare to cyprinidae. "Hasu" has characteristic to swim around quick and sharp to chase its prey, and it becomes weaker if it doesn't keep swimming. It starts weaken suddenly right after being caught with fishing nets, and most of fish died when it was removed from the nets. Therefore, it isn't distributed widely and eaten in the limited area. "Hasu no Gyoden" is a local dish from Shiga Prefecture using "hasu" caught in the Lake Biwa. "Gyoden" is grilled fish skewered whole body or fillet with miso spread on it. The season for grown fish is early summer, and it is also said that small "hasu" caught in autumn tastes good. It tastes simple and has many small bones, and has plain flavor. The number of "hasu" has been decreasing year by year due to invasive species, and "hasu" is categorized as "Vulnerable" (VU). However, it is grown and transferred with small sweetfish to many places these days, and now it inhabits nationwide from Kyushu to Kanto area.
Hinonazuke (Hinona Pickles)📍 Shiga"Hinona Pickles" refer to pickles made using traditional vegetables from Shiga Prefecture and were designated as Shiga Prefecture's Selected Intangible Folk Cultural Property, "Shiga's Food Cultural Property," in 1998. Hinona are said to have originated in Hino Town, Gamou District, Shiga Prefecture, about 500 years ago when Gamou Sadahide, an ancestor and the founder of the Gamou family, discovered them during a visit to the Kannon temple in Kamakake, Hino Town. Hinona, a type of turnip, have purple leaves and white roots, growing up to 30cm in length. They are in season mainly from October to the end of December. Known for their unique flavor, spiciness, and bitterness, they are often used in pickles. There are various pickling methods, such as "Sakura-zuke," where the leaves are minced and soaked in vinegar with thinly sliced roots; "Ebi-zuke," where the whole plant is pickled and soaked in sweet vinegar; and "Hine-zuke," pickled with rice bran. The roots of Hinona contain amylase, an enzyme that aids in starch digestion, and a small amount of vitamins. The leafy part is rich in nutrients such as beta-carotene, vitamin C, calcium, and potassium.
Hitokawa Sushi (Layered Pressed Sushi)📍 Shiga"Hitokawa sushi" is a pressed sushi prepared for gathering events often made in Gamou District Sakuragawa Village in Shiga Prefecture. Currently it moved to Higashi Oumi City, and is found in Sakuragawa-Nishi, Sakuragawa-Higashi and around Higashi Oumi around Aisho Town. Rice and ingredients are layered four or five in the sushi tub which can hold 2 "sho" of rice, then pressed to make box sushi. Various ingredients are used and it has many layers, so it looks gorgeous and colorful. It is called "Hitokawa sushi" because they take each layer one by one, like peeling when eating. "Hitokawa sushi" is prepared at auspicious occasions or gathering events because it is cooked for 20~40 servings at once. When they make it for memorial services or funerals, dried young sardines are not used and eggs are replaced to yuba (=tofu skin) to make the sushi vegan. In Shiga Prefecture, there is similar pressed sushi called "Ugawa-zushi" used kanpyo (dried gourd shavings) produced in Mizuguchi Town in Kouga City. Sushi prevailed everywhere in Japan has been passed down in Japanese food culture for a long time, and eaten various auspicious occasions like festivals, celebrations or rites of passage.
Isazamame📍 ShigaIsaza-mame" is a tsukudani (food boiled in soy sauce) dish made by combining isaza, a type of goby endemic to Lake Biwa, and soybeans. Isaza-mame" is a local dish that has spread throughout the prefecture, especially in the Kohoku region. Isaza, which is harvested from September to April in autumn, winter and spring, and soybeans, which are so rich in protein and nutritious that they are called the meat of the field, go together very well, and are still made in every household. In the Kohoku region, isaza is an indispensable dish for weddings, funerals, and other ceremonial occasions that take place when isaza is harvested. Isaza is one of the representative seafoods of Lake Biwa and has been selected as one of the "Eight Delicacies of Lake Biwa. It lives at a depth of around 70 meters in Lake Biwa. It is small, about 7 centimeters long, but is characterized by its large head and mouth. It has a light, delicious flavor that goes well with dishes such as "junjun," a sukiyaki-like hot pot, and is often eaten in the same way as isaza beans. The catch of isaza is cyclical and fluctuates, but it is sold at roadside stations near fishing ports and at stores specializing in lake fish.
Itokoni📍 ShigaItoko-ni-ni" is a dish of simmered azuki beans with taro or pumpkin. It is also a local dish that has spread throughout the prefecture, especially in the Kohoku region. It is often prepared on the occasion of Hoon-ko or Buddhist memorial services in memory of Shinran Shonin. "Itoko-ni-ni" with pumpkin is often eaten in the Koto region, and "Itoko-ni-ni" with taro is often eaten in the Kohoku region. There are many origins of the name "Itoko-ni-ni," including the theory that it came to be called "Itoko-ni-ni" because the ingredients take time to simmer, so they are simmered "oi oi" (in turn), or that it is eaten when brothers, sisters and cousins get together, or that the name "Itoko-ni" is a corruption of "Itoko-ni-ni. There are various theories. It is also said that "Itoko-ni-ni" is a dish of kabocha (pumpkin) and yuzu (citrus fruit), and is often eaten on the winter solstice. The reason for eating pumpkin on the winter solstice, when the daytime is the shortest of the year, is to prevent colds and illnesses. Pumpkin is a highly nutritious vegetable that contains a large amount of -carotene, which is converted into vitamin A in the body when consumed. Azuki beans are high in protein and rich in dietary fiber, and people in the past ate pumpkin and azuki beans to recover from illnesses and to prevent them.
Junjun📍 ShigaJunjun is a hotpot dish of beef, chicken, lake fish, and so on seasoned in the style of sukiyaki. Junjun made with beef or chicken is eaten on special occasions such as the New Year and Obon. Junjun made with lake fish is mainly eaten around lakes such as the Kohoku region, Kosai region, Koto region, and Okishima. It is said that the name “junjun” comes from the sound that is made when the ingredients are boiled in a pot. It is said that it has long been eaten by simmering isaza gobies, eels, and catfish caught in Lake Biwa with seasonal vegetables. In addition, ingredients such as Omi beef, one of Japan's three major wagyu beef, isaza gobies endemic to Lake Biwa, and Toyoura green onions and Azuchi Nobunaga green onions produced around Azuchi Town, Omihachiman City, where Azuchi Castle was located, go well with junjun and can be eaten even more deliciously. In particular, Toyoura green onions, which are a traditional vegetable of Shiga Prefecture, are produced in small quantities, but have a good flavor and become soft and sweet when heated. On the other hand, Azuchi Nobunaga green onions are thick, and their deep sweetness increases when heated. Both are vegetables that go well with hotpot dishes. In addition, Shiga Prefecture's specialty products such as chojifu and red konjac are also suitable for hotpot dishes. Chojifu is characterized by its square shape, chewy texture, and smooth mouthfeel. Red konjac is dyed red with iron sesquioxide, which is good for one's health.
Koayu-no-sanshoni📍 Shiga“Koayu-no-sanshoni” is a dish that has been handed down since ancient times. Koayu, a specialty of Lake Biwa which can be caught from May to early August, is used to make a sweet and salty tsukudani. Koayu, moroko, gori, and other fish are used for lake fish tsukudani. Freshwater fish have a unique odor, so ginger and Japanese pepper are often boiled together to eliminate that odor. In addition, care has been taken to prevent it from falling apart while simmering, such as using starch syrup and not turning the pot over. The method of cooking this lake fish tsukudani differs depending on the region and household, so each family can bring its own tsukudani and enjoy the taste of each family's version. In 1998, lake fish tsukudani was selected as a “property of Shiga's food culture,” an intangible folk cultural property of Shiga Prefecture. The ayu that live in Lake Biwa grow only to about 7 cm in length due to the food they eat, so they are called koayu. The texture is also soft, making it an easy-to-eat fish. When koayu in Lake Biwa go upstream, they eat sphagnum moss and grow to a size of about 20 cm, so from long ago, fry have been shipped all over the country and released into rivers.
Kofuku Mame📍 ShigaThe term "Kofukumame" translates to "Happiness Beans" in English. It represents a traditional Shiga Prefecture snack made with soybeans. In the agricultural setting, soybeans were cultivated in the ridges of paddy fields, and wheat was grown in the back fields for self-consumption. Currently, wheat production is increasing in Shiga Prefecture, and many recipes use wheat flour. Sometimes rice flour is used, giving the snack a chewy and delicious texture. Shiga Prefecture has a history of agricultural development centered around rice cultivation, earning it the nickname "Rice Granary of Kinki" due to the abundance and quality of rice produced. Consequently, dishes made with rice, such as snacks like mochi and dango, have been popular. "Kofukumame" is one such snack. In times when sweet treats were scarce, "Kofukumame," made by mixing roasted soybeans and rice flour with sugar and water, then baking the mixture, were enjoyed as snacks during breaks from agricultural work. Other snacks from that era included mashed sweet potatoes, sweetened rice dumplings, green pea dumplings, and soup dumplings, all of which were hearty and satisfying treats.
Kogyo-no-tenpura (Tempura of lake fish)📍 Shiga"Tempura of Lake Fish" is a classic dish in Shiga Prefecture, featuring small sweetfish, Isaza, and smelt caught in Lake Biwa. The freshly fried lake fish has no unpleasant odor and is delicious. Shrimp with its shell, known as suji ebi, is also used for tempura and mixed tempura. The ideal fish for "Tempura of Lake Fish" is the small sweetfish from Lake Biwa. These sweetfish, which grow to only about 7 cm in length, concentrate a delicious flavor and have a soft texture, making them easy to eat. Fishing for them takes place from around May to early August. Apart from small sweetfish, Isaza is also commonly consumed as tempura. Isaza, a type of goby, inhabits the deep waters around 70 meters in Lake Biwa, leading to fishing activities in the deep northern region of the lake. Isaza is distinctive for its unique flavor. Initially not native to Lake Biwa, smelt (Wakasagi) has become suitable for tempura following Isaza. While the exact reason for the appearance of smelt in Lake Biwa is not clear, their population has increased with higher catches, following the trend set by small sweetfish. Wakasagi inhabit almost the entire area of Lake Biwa, mainly in the northern region, and are also found in Lake Yogo. They come into season from late November to the end of January.
Kurumi Gobou (Burdock root dressed with Edamame paste)📍 ShigaKurumi Gobo is a dish of edamame (green soybean) and burdock root, and has been a local delicacy in Shigaraki Town, Koga City, Shiga Prefecture since ancient times. Kurumi Gobou is served at the autumn festival held at Sansho Shrine in Kamiasamiya, Shigaraki Town, and is eaten every autumn because of the custom. The autumn festival held at Sansho Shrine is also known as the Gombo (burdock) Festival, and in addition to "Kurumi Gobo," "Saba-Sushi" is also offered. As the old saying goes, if you eat "Kurumi Gobo," you will stay healthy for a year. Edamame contains about 11.7 grams of protein per 100 grams, and among them, it is a good source of protein because it contains a good balance of "essential amino acids," which cannot be synthesized in the body. It also contains many other nutrients such as energy, fat, and dietary fiber. Burdocks are also a nutritious dish because they contain a lot of dietary fiber, minerals, and polyphenol.
Oae Dango📍 Shiga“Oae Dango" is a local dish consisting of dumplings made of rice flour mixed with a tofu paste with Carrots, Shiitake mushrooms, and “Komatsuna”. “Oae Dango" is a traditional dish from the Moriyama and Yasu areas of Shiga Prefecture, and because it contains dumplings, it can be served as a tea snack. In addition to” Oae Dango”, it can also be enjoyed by mixing rice-flour Dumplings with vegetables dressed with miso instead of Tofu paste. Dumplings dressed with “Komatsuna” and miso are also called "Kuki -Dango." This dish is mainly eaten at Buddhist memorial services.
Omigyu no Misozuke (Miso marinated Omi Beef)📍 ShigaOmi beef marinated in miso is a local dish of Shiga Prefecture, where Omi beef is marinated in white miso paste and left to rest for several days before being grilled. In the Edo period (1603-1867), it was against the law to slaughter cattle and horses, but in 1781, the Hikone clan offered miso-marinated beef to the shogunate and the three Tokugawa families as a complementary medicine, and the dish came to be consumed publicly. This beef marinated in miso was invented by Den'emon Hanaki with reference to the "Honzon Komoku," a book on medicinal herbs left by Li Jichin of the Ming Dynasty in China, and was called "Henpongan.” In 1866, a beef hot pot restaurant was opened and beef came to be sold for medicinal purposes. Omi beef, with its long history, is said to be the oldest brand of beef in Japan, and is characterized by its tender meat with a good balance of fine lean meat and high quality fat. Omi beef is a Japanese black breed that has been raised in Shiga Prefecture for the longest time in a natural environment of beautiful water and fertile land. In 1890, when the Tokaido Line was opened, Omi beef began to be transported by freight from Omihachiman Station, and the name Omi beef became widely known throughout the country.
Saba no Bo Sushi/ Mackerel Stick Sushi📍 Shiga"Saba Stick Sushi" is a traditional local dish that is a staple during festivals. In addition to "Saury Stick Sushi," there are many other sushi dishes using mackerel, such as grilled mackerel sushi, whole mackerel sushi, and pickled mackerel sushi. The reason for the abundance of mackerel-based dishes is that mackerel is readily available in the Kohoku and Kosei regions. There has been a historical route for transporting seafood caught in Wakasa Bay to Kyoto, passing through the Kosei region. This route, known as the "Mackerel Highway," is lined with many manufacturing and retail shops. In Nagahama, mackerel, herring, and salmon can be obtained from Tsuruga Bay. "Saury Stick Sushi" is an indispensable dish for the float festivals in Otsu and Nagahama. In Shiga Prefecture, various rice varieties are cultivated, including "Koshihikari," "Mizukagami," "Aki no Uta," "Kinuhikari," and "Nihonbare." Among them, "Koshihikari" and "Mizukagami" were rated as the highest rank, "Special A," in the 2019 rice taste ranking by the Japan Grain Inspection Association. "Mizukagami" is a variety developed by Shiga Prefecture, known for its glossy appearance, moderate stickiness, sweetness, and the unique feature of remaining delicious even when cooled.
Saba somen (Mackerel somen)📍 Shiga“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohoku region of Shiga Prefecture, where grilled mackerel is simmered and mixed with somen noodles. Since ancient times, there have been many routes to transport goods such as seafood from Wakasa, a “Mitsukekuni,” to Kyoto. It is called the “Mackerel Road” because mackerel was the representative commodity. The route that passes through the Kosai region from the Obama region through the Kuchiki region is well known, but there was also a route to the Kohoku region from the Tsuruga region. For this reason, mackerel was often available in the Kohoku and Kosai regions of Shiga Prefecture. Among these, in the Kohoku region, there is a custom called a “May visit”' in which, in the spring, to show concern for daughters who have married farmers, grilled mackerel, a nutritious preserved food, is presented to the family which their daughter married into during the busy rice planting season. The grilled mackerel that was received was distributed to friends and relatives in the neighborhood. It was valued as an easy dish to prepare during the busy farming season. Mackerel received on rice planting visits is sometimes lightly grilled as is and eaten with vinegar and soy sauce.
Shijimi-jiru📍 Shiga“Shijimi-jiru” is a local dish of Shiga Prefecture that uses setashijimi. There are three native clams inhabiting Japan: “yamatoshijimi”,“ mashijimi”, and“ setashijimi”. Currently, most of the clams in circulation are said to be yamatoshijimi. The setashijimi used in Shiga Prefecture's shijimi-jiru is an endemic species that lives only in Lake Biwa. (Compared to yamatoshijimi and mashijimi) Its shell is plump, large, and thick, and the flesh is rich in flavor. Setashijimi inhabits the shallow waters of Lake Biwa to a depth of less than 10m, but due to environmental deterioration such as the reduction of sandy soil, it is said that the habitat of the clams is changing. Until around 1965, setashijimi inhabited Lake Biwa in large numbers, and shijimi-jiru, shigure-ni, and shijimi-meshi were eaten on a daily basis. However, due to changes in the environment, the yield has decreased rapidly. The freshwater clams become plump and delicious when they come fully into season in April starting from December, so they are also called “kanshijimi (cold clams).” Local fishermen say that they are particularly delicious in the spring, when the spawning season is approaching.
Shoi Meshi📍 ShigaShoimeshi is a traditional dish cooked with soy sauce, and is a traditional dish of the Shin-Asahi area of Takashima City. It has been made in a traditional way called the "nitate" or "yudate" method, in which the ingredients are boiled in dashi(=Japanese soup stock) and seasonings, and the rice is added to the boiling water and cooked. This method is believed to have originated from the ritual of "yudate," in which boiling water is used for divination and purification. Shoimeshi is said to have been named after the "shoi" in "wasshoi (a shout)” because it was also eaten during festivals. There is also a theory that "shoyu-meshi" became "shon-meshi" with an accent.
Stewed red konjac📍 Shiga“Stewed red konjac” is a simmered dish using red konjac, a specialty of Shiga Prefecture. Red konjac is a specialty of Omihachiman City and is dyed red with iron sesquioxide. It does not lose its color when boiled and is very healthy. There are various theories as to why this konjac is red, such as that Nobunaga Oda, who loved colorful things, had it dyed red, but there are no historical materials that state its origin, and the reason why it is red remains unknown. Also, red konjac, which spread from Omihachiman City to all prefectures and is now available nationwide, does not have the unique odor of konjac. It is characterized by its fine, soft, and springy texture. In the vicinity of Omihachiman City, it is also used as an ingredient in gomoku sushi (chirashizushi). It is popular at restaurants because of its beautiful color, and seasoned processed versions of it are also sold.
Tofu Dengaku📍 ShigaShiga Prefecture has a large number of temples per capita and a deeply religious climate, and “Shojin-ryori” (vegetarian cuisine) using Tofu has often been made. In “Tofu- Dengaku”, drained Tofu is put on a skewer and grilled. When it browns slightly, it is dipped in” Kinome-Miso” or “Negi-Miso” and grilled again. In the “Kohoku” region, there is a custom of making and eating “Tofu- Dengaku” on the occasion of “Houon-ko”, festivals, and the winter solstice. “Ishibe” in the Konan area and “Megawa” in “Kusatsu” are located on the” Tokai-do” Road, and” Tofu Dengaku” is their specialty. In ancient farming villages, there was a custom called “Dengaku-mai” or “Dengaku-odori”, in which people danced to the beat of drums to pray for a good harvest during Rice planting. From this custom came the dance, which eventually became a miscellaneous art form, and the “Dengaku-monk”, a full-time performer, was born. The name "Dengaku" came from the resemblance of the “Dengaku-monk”, who wore a colored jacket over a white “Hakama” and performed a dance, to a dish of skewered Tofu with “Negi -Miso”, and the name “Tofu- Dengaku” or "Dengaku" came to be used to describe the skewers of Tofu. In addition, the ingredients were not limited to Tofu, but also spilled over to “Konjac”, Satoimo(=Japanese taro), “Shiitake” mushrooms, and other vegetables and fish such as herring.
Uchimamejiru (Soybean and vegetable miso soup)📍 Shiga"Uchimame-jiru" is a dish made by boiling smashed soybeans together with turnips, daikon radishes, satoimo(=Japanese taro), and the like, and turning it into miso soup. Uchimame refers to soybeans that are steamed, individually crushed with a wooden mallet into a flower shape, and then dried. This practice is widespread in the snow-prone region of Kohoku. By crushing the steamed soybeans with a wooden mallet, the cooking process is expedited, allowing the beans to absorb flavors more effectively. The resulting broth is rich, and the soft texture is crafted to be palatable to people of all ages. "Uchimame-jiru" is often served as an offering during the Buddhist memorial service at temples. It serves as a valuable source of protein during the harsh winter in the Kohoku region and is considered an essential dish during this season. In the Azuchi-Shimotoyoura area in Omihachiman City, "Uchimame-jiru" is said to be a ceremonial soup served during pilgrimage to Ise-ko. In addition to smashed soybeans, it includes satoimo(=Japanese taro), zuiki (taro leaf stalk), tofu, and fried thin tofu. The hearty "Uchimame-jiru" also contains turnips, satoimo(=Japanese taro), daikon radish, and, notably, Nobunaga negi (green onions). Slowly simmering these ingredients enhances their sweetness, resulting in a more delicious flavor. Nobunaga negi is a thick white onion cultivated in the Azuchicho area of Omihachiman City, named after Oda Nobunaga, who lived boldly and independently. It is in season from late November to the end of March, and its sweetness intensifies when thoroughly cooked. Uchimame is also used in simmered dishes.
Yaki Moroko no Dorozu📍 Shiga"Hon-moroko" (=Willow gudgeon) is fresh water fish categorized to Cyprinidae Gnathopogon, and endemic to the Lake Biwa. Therefore, it is believed that it is very difficult to see "hon-moroko" out of the Lake Biwa. It is very delicious among Cyprinidae fish, and especially "komochi moroko" (willow gudgeon bearing eggs) is considered as a specialty of the Lake Biwa and very precious food. "Yaki Moroko no Dorozu" is a local dish in Shiga Prefecture eating "moroko" with dipping "dorozu" (=awase-zu (sweet and sour dressing) mixed with miso. "Hon-moroko" is selected to "Biwako Hacchin" (eight treasures in the Lake Biwa) as one of representative fish in the Lake Biwa. "Hon-moroko" is designated as critically endangered species (CR = species that are at extremely high risk of extinction in the wild in the very near future). However, the technique of breeding young fish is established now, and young fish are released and bred outside of the Lake Biwa, we can still eat it. "Hon-moroko" is high-end fish delivered to Japanese traditional restaurants with high price. On the other hand, it can be caught all the year and is small, it is easy for fishing beginners and children to catch the fish, so "hon-moroko" fishing is popular as a leisure.
Zeitaku-ni📍 Shiga“Zeitaku-ni” is a local dish in which pickles "takuan" are soaked in water, the salt is removed, and then boiled. It is also a dish which can be found throughout the prefecture. There is a theory that the name comes from the time-consuming and labor-intensive process of making pickles into a stewed dish, or from the luxury of using a lot of Salt when pickling, then removing the salt from the "Takuan" and cooking it again with more Salt. “Zeitaku-ni” is one of the standard dishes essential for Buddhist ceremonies in the “Kohoku” region. It is sometimes called "Takuan-Daki". In addition to “Takuan”, other dishes including "Takatsuki-na no nukazuke no taitan" were always prepared in every household in case of a sudden condolence. In addition to Zeitaku-ni, boiled salted Eggplant was also an indispensable dish for Buddhist ceremonies, and every household kept salted eggplants on hand.
funazushi📍 ShigaFunazushi is a type of nare-zushi, an ancient Japanese type of sushi. It is a local dish of Shiga Prefecture, where it has been made since ancient times using Lake Biwa's nigorobuna and other fish as the main ingredients.
kamonabe📍 ShigaDuck hot pot (Kamo-nabe) is a hot pot dish made by simmering duck meat with vegetables such as green onions and tofu.
Ōmi beef📍 ShigaŌmi beef is a regional variety of wagyū originating in Shiga Prefecture, Japan. The Ōmi in “Ōmi beef” refers to Ōmi Province, the traditional name for the area which became Shiga prefecture. Ōmi beef is generally considered one of the three top brands of wagyū, along with Kobe beef and Matsusaka beef.