Japanese Regional Cuisine - Discover the charm of Japan through local cuisine
Japanese Regional Cuisine

Kamonabe

100 local dishes selected by the Ministry of Agriculture, Forestry and Fisheries
Kamonabe

About Kamonabe

In winter, mallards fly from Siberia to Lake Biwa. “Duck Nabe” is a traditional pot made using this tight mallard and stewed with vegetables and tofu. Originally, a duck on a net set for fish in Lake Biwa was used for pot, but now duck hunting is allowed only in winter, and you can enjoy duck dishes from November to March. It is also a representative local dish of Shiga, which is introduced along with funazushi in the “100 Best Local Dishes” selected by the Ministry of Agriculture, Forestry and Fisheries in the winter tradition of Shiga's Kohoku region.

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