Isaza Junjun (Lake Biwa goby hot pot)
A warming winter hot pot celebrating the flavors of Shiga

About Isaza Junjun (Lake Biwa goby hot pot)

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 simmering in a pot. Long enjoyed as a comforting winter home-cooked dish, isaza junjun—made with isaza, a fish native to Lake Biwa—is a distinctive local specialty of Shiga.

Isaza, one of Lake Biwa’s “Eight珍” (Hacchin) fish, is related to gobies and has delicate, mild white flesh. Isaza caught from autumn through around January is especially suited to hot pot, as its bones are soft. In this dish, seasonal isaza is simmered with local winter leeks, whose sweetness deepens in the cold. The savory flavor of the fish and the sweetness of the vegetables come together in a rich broth. Local soy sauce and mirin are used to season the dish gently, allowing the ingredients’ flavors to shine.

The dish is also described as nourishing: isaza contains protein and calcium, and the hot pot makes a warming winter meal. Isaza junjun pairs especially well with local sake; mellow, dry sake or fresh ginjo sake can bring out the fish’s flavor.

Isaza junjun offers more than a cozy meal shared around a pot with family or friends—it is also a way to experience the nature and culture of the Lake Biwa region. If you visit Shiga, try this dish and enjoy the bounty of the lake.

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