Regional cuisine of Shiga region
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Amenoio Rice
Amenoio Rice (アメノイオご飯, Masu-meshi) is a traditional mixed rice dish featuring the Biwa trout, a unique species native to Lake Biwa that spawns in the ...
Detchi Yokan
Detchi Yokan (丁稚羊羹, Detchi youkan) is a traditional specialty from Shiga Prefecture. This unique type of yokan, a steamed bean jelly, is made by blending...
Grilled Mackerel Somen
Grilled Mackerel Somen (焼鯖そうめん, Yaki Saba Soumen) is a traditional dish from the Kohoku region of Shiga Prefecture, enjoyed throughout the area. Thi...
Ibuki Soba
Ibuki Soba (伊吹そば, Ibuki soba) originates from the Ibuki region, known as the birthplace of soba cultivation in Japan. Blessed with a cool, high-altitu...
Hinona Pickles
Hinona Pickles (日野菜漬け, Hinona-zuke) have a long history dating back to the Muromachi period, when Sadahide Gamo, the lord of Otowa Castle, discovered th...
Hashirii Mochi
Oiwake, once a bustling gateway to Kyoto on the Tokaido road, was filled with travelers and lined with charming tea houses. Hashirii Mochi (走り井餅, Hash...
Noppei Udon
Noppei Udon is served with a thick, smooth broth flavored with ginger and topped with ingredients such as yuba (tofu skin) and shiitake mushrooms. It is char...
Isaza Junjun
In the northern and western parts of Shiga Prefecture, “junjun” is a local term for sukiyaki. The name is said to come from the sound of ingredients simmerin...
Red Konnyaku
Red konnyaku is unusual even by Japanese standards. One theory says that the flamboyant warlord Oda Nobunaga had it dyed red; another credits the striking id...
Ōmi Champon
Ōmi Champon was first created at our restaurant more than half a century ago. Since then, it has become a staple throughout Shiga Prefecture, especially arou...
