Isaza Junjun (Lake Fish Hotpot)
A nourishing and heartwarming winter dish from Shiga, brightening the season
Isaza Junjun (Lake Fish Hotpot) introduction
Isaza Junjun (イサザのじゅんじゅん, Isaza Junjun) is a beloved regional delicacy from the northern and western areas of Shiga Prefecture, Japan. In this region, "junjun" is a unique local term for sukiyaki (hotpot), inspired by the bubbling sound ("junjun") made as the dish simmers. This comforting hotpot has been a cherished family favorite for generations, especially during Shiga's cold winters. What makes Isaza Junjun particularly special is the use of isaza, an endemic fish species found only in Lake Biwa. A member of the goby family, isaza is known for its mild, delicate flavor and tender white flesh. The fish is especially prized from autumn to January, as its softer bones make it perfect for hotpot dishes. In this recipe, the seasonal isaza is simmered with locally harvested sweet winter green onions, resulting in a rich harmony of the fish’s umami and the natural sweetness of the vegetables. The hotpot is lightly seasoned with locally-produced soy sauce and mirin, allowing the ingredients’ flavors to shine. This dish is not only delicious but also highly nutritious. Isaza is rich in protein and calcium, making it a wholesome meal to warm you from the inside out during the colder months. Isaza Junjun pairs beautifully with regional sake, particularly with smooth dry sake or fresh ginjo sake that enhances the fish’s delicate flavor. Beyond being a hearty dish, Isaza Junjun offers a chance to gather around the hotpot with loved ones and appreciate the natural beauty and culture of Shiga. If you visit Shiga, don’t miss out on savoring this unique culinary treasure and experiencing the blessings of Lake Biwa firsthand.
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