Regional cuisine of Shiga region
Isaza's Jun Jun
“Jun jun,” which is popular in the Kohoku/Kosai region of Shiga prefecture, is a name unique to the region indicating sukiyaki. The origin of its name comes ...
Amenooio meal
Amenoio rice (trout rice) is cooked rice using one whole loquat trout, which is an endemic species of Lake Biwa, which reaches spawning season in the fall, a...
Decchi Yokan
“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, which is a local specialty of Shiga Prefecture, and steaming it, and is char...
Grilled mackerel somen
“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohoku region of Shiga prefecture. It is a dish in which grilled mackerel is...
Pickled Japanese vegetables
It has a long history, and it is said that it originated when Gamo Sadahide, the lord of Otowa Castle in the Muromachi period, discovered Japanese vegetables...
Ibuki soba
The Ibuki region is said to be the birthplace of Japanese soba cultivation. It is blessed with a high-cold climate environment that is most suitable for grow...
Hashiriimochi
Once upon a time, Oiwake was crowded with many travelers traveling along the Tokaido as the gateway to the capital of Kyoto. The surrounding area was lined w...
Funazushi (kojushi)
Funa zushi is a “narezushi” that has been salted and marinated in rice and fermented. For materials, the child of Nigorobuna, a native species of Lake Biwa, ...
Omi Champon
Since its birth more than half a century ago in our shop, Omi-Champon has been established throughout Shiga Prefecture, mainly in Hikone and has a strong pre...
red konjac
Red konjac, which is rare even across the country, has been said to have been dyed red by a flashy favorite Nobunaga Oda, and there are theories that say tha...