Amenoio Rice
An autumn delicacy made with the luxurious "rain fish" Biwa trout

About Amenoio Rice

Amenoio Rice (アメノイオご飯, Masu-meshi) is a traditional mixed rice dish featuring the Biwa trout, a unique species native to Lake Biwa that spawns in the autumn season. The dish traditionally uses a whole Biwa trout cooked together in a large pot for occasions with many people gathered. Once cooked, the fish meat and roe are carefully mixed into the rice and topped with finely chopped green onions for an extra touch of flavor.

Variations in preparation and ingredients can be found across different areas like the Koto, Kosei, Kohoku, and Konan regions. In recent years, cooking methods that use pre-sliced trout fillets have become more common. Although traditionally an autumn dish, nowadays it can also be prepared year-round using frozen fillets of Biwa trout.

Known as a "phantom fish," the Biwa trout is rare and prized for its leaner flavors in the autumn, making Amenoio Rice a creative and cherished dish to enjoy this seasonal treasure. Recognized for its cultural significance, it was designated as an Intangible Folk Cultural Asset of Shiga Prefecture in 1998.

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