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Amenooio meal
Amenoio rice (trout rice) is cooked rice using one whole loquat trout, which is an endemic species of Lake Biwa, whic...
Amenoio rice (trout rice) is cooked rice using one whole loquat trout, which is an endemic species of Lake Biwa, whic...
“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, which is a local specialty of Shiga ...
“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohoku region of Shiga prefecture. I...
It has a long history, and it is said that it originated when Gamo Sadahide, the lord of Otowa Castle in the Muromach...
The Ibuki region is said to be the birthplace of Japanese soba cultivation. It is blessed with a high-cold climate en...
Once upon a time, Oiwake was crowded with many travelers traveling along the Tokaido as the gateway to the capital of...
Funa zushi is a “narezushi” that has been salted and marinated in rice and fermented. For materials, the child of Nig...
Since its birth more than half a century ago in our shop, Omi-Champon has been established throughout Shiga Prefectur...
Red konjac, which is rare even across the country, has been said to have been dyed red by a flashy favorite Nobunaga ...
The top udon is a udon in which ingredients such as yuba and shiitake mushrooms are covered with fresh fresh ginger f...
In the Kohoku and Kosai regions, sukiyaki is called “Junjun”. Isaza, also known as Lake Biwa Hakchin, is an endemic s...
