Regional food and famous sweets of Shiga
Lake Biwa is central to a food culture of freshwater fish, fermented sushi, rice, tea, and resourceful preserved dishes.
Shiga is part of the Kansai region. This page lists the guides currently available in English.
12 guides in English
- FunazushiShiga
Funazushi is a deeply fermented Shiga food made by salting crucian carp, then packing it with cooked rice for a long lactic fermentation. Nigoro-buna...
- Hikone UmoregiShiga
Umoregi wraps white-bean paste in soft gyuhi and coats the small piece with matcha and wasanbon sugar for a pale green, refined finish.
- Kohoku Kamo-nabeShiga
Kohoku kamo-nabe simmers slices of fatty winter duck with tofu, negi, Chinese cabbage, shirataki and sometimes mochi. The broth captures the bird's...
- Kusatsu UbagamochiShiga
Ubagamochi wraps a small soft rice cake in smooth sweet azuki paste and finishes the top with a small white piece made from mochi or yam, creating its...
- Nagahama Yakisaba SomenShiga
Yakisaba somen serves somen noodles flavored in the sweet-savory cooking liquid of grilled mackerel.
- Omi Hachiman Red KonjacShiga
Aka konnyaku is the vivid brick-red konjac familiar in Omi Hachiman, Shiga. Food-grade iron oxide provides the color; it is not red from chili and is...
- Otsu Miidera Chikara MochiShiga
Miidera Chikara Mochi places soft bite-size mochi on skewers and coats them generously with a greenish soybean powder mixture for a fragrant, gently...
- Shiga Ebi-mameShiga
Ebi-mame simmers small freshwater shrimp from Lake Biwa with soybeans in a sweet-savory soy seasoning.
- Shiga Hinona-zukeShiga
Hinona-zuke pickles the slender red-purple and white Hinona turnip associated with Hino in Shiga, producing gentle heat, acidity and a crisp bite.
- Shiga Itokiri MochiShiga
Itokiri mochi is a slender white rice cake marked with red and blue stripes, wrapped around smooth bean paste and cut into small pieces with thread...
- Shiga Koayu Sansho-niShiga
Koayu sansho-ni gently simmers young sweetfish from Lake Biwa with soy sauce, sugar and aromatic sansho pepper.
- Shiga Okoko no Jako-niShiga
Okoko no jako-ni rescues over-aged, salty or sour takuan by soaking out excess salt and simmering the pickle with dried small fish or bonito. Okoko is...