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Japanese Regional Cuisine

Isaza's Junjun

Local cuisine of rich lake-country in winter
Isaza's Junjun

About Isaza's Junjun

In the Kohoku and Kosai regions, sukiyaki is called “Junjun”. Isaza, also known as Lake Biwa Hakchin, is an endemic species of Lake Biwa. It has a light taste of white, especially those from autumn to January, the bones are soft and delicious. The spring onion junjun, which has increased its sweetness and sweetness in winter, is a local dish of the lake that warms up by everyone.

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