Funazushi is a typical example, and is often offered as a sacred dish at festivals held at shrines to pray for fertility. Funa-zushi is often made from nigorobuna (crucian carp) caught in Lake Biwa.

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All over the prefecture

주요 재료

Crucian carp, rice, salt

Ame no Io Gohan" is rice cooked with Biwa trout, a species endemic to Lake Biwa. Ame-no-io" is another name for loach trout, which come up to the lake to spawn when the rains come and the rivers rise.

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All over the prefecture

주요 재료

Biwa trout, rice, carrots, shiitake mushrooms, etc.

“Koayu-no-sanshoni” is a dish that has been handed down since ancient times. Koayu, a specialty of Lake Biwa which can be caught from May to early August, is used to make a sweet and salty tsukudani.

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The entire prefecture

주요 재료

Koayu, Japanese peppercorns, soy sauce, mirin, etc.

Dōchi-yokan is a specialty of Shiga Prefecture, made by steaming wheat flour (or rice powder) mixed with a paste made from red beans and sugar.

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The entire prefecture

주요 재료

Red bean paste, wheat flour, bamboo skin, and water

Junjun is a hotpot dish of beef, chicken, lake fish, and so on seasoned in the style of sukiyaki. Junjun made with beef or chicken is eaten on special occasions such as the New Year and Obon.

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The entire prefecture

주요 재료

Beef (or chicken or lake fish), tofu, konjac noodles, green onions, garland chrysanthemum, etc.

“Stewed red konjac” is a simmered dish using red konjac, a specialty of Shiga Prefecture. Red konjac is a specialty of Omihachiman City and is dyed red with iron sesquioxide.

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The Omihachiman area

주요 재료

Red konjac, bonito flakes, red pepper, soy sauce, etc.

Shrimp and Beans is a local dish of Shiga Prefecture made by boiling sweet and spicy shrimp from Lake Biwa with soybeans and is rich in calcium and protein.

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Entire prefecture

주요 재료

Soybeans, shrimp, vinegar, soy sauce, etc.

“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohoku region of Shiga Prefecture, where grilled mackerel is simmered and mixed with somen noodles.

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The Kohoku region

주요 재료

Grilled mackerel, somen noodles, green onions, etc.

"Choji-fu no Karashi-ae" is a classic regional cuisine made with choji-fu, a type of wheat gluten from Shiga Prefecture.

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The whole prefecture

주요 재료

Choji-fu (rectangular wheat gluten), cucumber, karashi sumiso (mustard vinegar miso)

"Hinona Pickles" refer to pickles made using traditional vegetables from Shiga Prefecture and were designated as Shiga Prefecture's Selected Intangible Folk Cultural Property, "Shiga's Food Cultural…

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All of Shiga Prefecture

주요 재료

Hinona, coarse salt, rice bran

"Uchimame-jiru" is a dish made by boiling smashed soybeans together with turnips, daikon radishes, satoimo(=Japanese taro), and the like, and turning it into miso soup.

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Kohoku Area

주요 재료

Soybeans, satoimo(=Japanese taro), turnips, fried thin tofu, green onions, tofu, etc.

“Shijimi-jiru” is a local dish of Shiga Prefecture that uses setashijimi. There are three native clams inhabiting Japan: “yamatoshijimi”,“ mashijimi”, and“ setashijimi”.

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The entire prefecture

주요 재료

Freshwater clams, kombu, miso, green onions

"Tempura of Lake Fish" is a classic dish in Shiga Prefecture, featuring small sweetfish, Isaza, and smelt caught in Lake Biwa. The freshly fried lake fish has no unpleasant odor and is delicious.

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All of Shiga Prefecture

주요 재료

Small sweetfish, wheat flour, eggs, etc.

Isaza-mame" is a tsukudani (food boiled in soy sauce) dish made by combining isaza, a type of goby endemic to Lake Biwa, and soybeans.

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Nagahama City, Takashima City and other areas in the prefecture

주요 재료

Isaza fish, soybeans, soy sauce, etc.

Gori tsukudani" is a dish made by tsukudaniing gori, a small fish that lives in Lake Biwa. Gori tsukudani is a local dish that has spread throughout the prefecture.

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All over the prefecture, centering on Kitako

주요 재료

Gori fish, grains of pepper, soy sauce, etc.

Itoko-ni-ni" is a dish of simmered azuki beans with taro or pumpkin. It is also a local dish that has spread throughout the prefecture, especially in the Kohoku region.

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All over the prefecture, mainly in the Kohoku area

주요 재료

Azuki beans, taro, soy sauce, etc.

The term "Kofukumame" translates to "Happiness Beans" in English. It represents a traditional Shiga Prefecture snack made with soybeans.

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Kohoku Area

주요 재료

Soybeans, Wheat flour, Sugar

"Saba Stick Sushi" is a traditional local dish that is a staple during festivals.

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Centered around the Kohoku Region, All of Shiga Prefecture

주요 재료

Salted mackerel, Rice, Vinegar, etc

“Zeitaku-ni” is a local dish in which pickles "takuan" are soaked in water, the salt is removed, and then boiled. It is also a dish which can be found throughout the prefecture.

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All of Shiga Prefecture

주요 재료

”Furuduke-Takuan”(old pickled Daikon radish) , Dashi (=Japanese soup stock), Soy sauce, etc.

In “Tofu- Dengaku”, drained Tofu is put on a skewer and grilled. When it browns slightly, it is dipped in” Kinome-Miso” or “Negi-Miso” and grilled again.

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All of Shiga Prefecture

주요 재료

Firm tofu, Green onion, Miso, etc.

It is also called” Dongame-jiru” or “Dorogame-jiru”.

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Koto Region

주요 재료

Eggplant, Miso, Dashi (=Japanese soup stock), Sesame seed,etc.

“Oae Dango" is a local dish consisting of dumplings made of rice flour mixed with a tofu paste with Carrots, Shiitake mushrooms, and “Komatsuna”.

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Moriyama Region, Yasu Region

주요 재료

Dumpling flour, Carrots, Konjac(=yam cake), Shiitake mushrooms, Komatsuna(Japanese Mustard Spinach, Firm Tofu, etc.

Omi beef marinated in miso is a local dish of Shiga Prefecture, where Omi beef is marinated in white miso paste and left to rest for several days before being grilled.

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All of Shiga Prefecture

주요 재료

Omi beef, White miso, Miso, Garlic, etc.

Kurumi Gobou is served at the autumn festival held at Sansho Shrine in Kamiasamiya, Shigaraki Town, and is eaten every autumn because of the custom.

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Koga City

주요 재료

Edamame(=green soybeans), Gobou(=Burdock root), Sugar, etc.

Shoimeshi is a traditional dish cooked with soy sauce, and is a traditional dish of the Shin-Asahi area of Takashima City.

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Takashima City, Shin-asahicho

주요 재료

Rice, Dashi (=Japanese soup stock), Gobou(=Burdock root), Carrot, Dried shiitake mushroom, Fried thin tofu, Soy sauce

The "Hakusai-no-tatamizuke", in which the leaves of the Napa cabbage, are peeled off one by one and pickled with Red chili pepper, and kelp, is an application of the leaf-stem pickling technique…

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Kohoku Region

주요 재료

Napa cabbage, Red chili pepper, Kombu(=kelp), Salt

"Hasu" (Opsariichthys uncirostris/Three-lips) is originally a species endemic to the Lake Biwa and "Mikata Goko" (five lakes in Fukui Prefecture), and piscivore freshwater fish, which is rare to…

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Kogan, Maibara Region

주요 재료

"Hasu" (Opsariichthys uncirostris/Three-lips), Miso, etc.

"Hitokawa sushi" is a pressed sushi prepared for gathering events often made in Gamou District Sakuragawa Village in Shiga Prefecture.

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Aisho Town, Higashi-Oumi City

주요 재료

Rice, Awase-zu (sweet and sour dressing), Dried shiitake mushroom, Carrot, "Kanpyo" (dried gourd shavings), "Kinshi tamago" (thin omelette cut into strips), Dried young sardines, etc.

Biwa trout, endemic species exclusively in the Lake Biwa, is fresh water fish belongs to Salmonidae.

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All of Shiga Prefecture

주요 재료

Biwa-masu (Biwa trout)

"Yaki Moroko no Dorozu" is a local dish in Shiga Prefecture eating "moroko" with dipping "dorozu" (=awase-zu (sweet and sour dressing) mixed with miso.

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All of Shiga Prefecture

주요 재료

"Hon-moroko" (=Willow gudgeon), Vinegar, Miso, Sugar, Mustard