Isaza's Jun Jun

About 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 from the sound “junjun,” the sound of simmering in a pot, and it has been loved for many years as a home-cooked dish perfect for cold winters. Above all, “Isaza no Junjun,” which uses isaza, which is an endemic species of Lake Biwa, is special as a local dish unique to Shiga.

Isazae, which is also part of Lake Biwa's Hachjin, is in the family of goby, and is characterized by its light, gentle flavor of white meat. In particular, sardines from fall to around January have tender bones and are in perfect condition for hot pot dishes. In this dish, you can enjoy a deep flavor that harmonizes the umami of fish with the sweetness of vegetables by simmering seasonal shiza with winter onions harvested locally with increased sweetness. Locally produced soy sauce and mirin are used as seasonings, and they are characterized by gentle flavors that make the most of the flavors of the ingredients.

This dish, which is excellent in terms of nutrition, warms the body with high protein and calcium contained in shiza, and is a nutritious and healthy winter dish. Also, this “Isaza no Jun Jun” goes great with local sake, and mellow dry sake and fresh ginjoshu further enhance the flavor of fish.

“Isaza no Jun Jun” not only provides a warm time to surround a pot with family and friends, but it is also a special dish where you can feel the nature and culture of the lake country. When you visit Shiga, be sure to try this dish and enjoy the blessings of Lake Biwa.

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