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Shiga Prefecture
Shiga Prefecture (滋賀県, Shiga-ken) is a prefecture of Japan which is part of the Kansai region on Honshū Island. The capital is the city of Otsu 大津.
Shiga was known as Ōmi Province before the prefectural system was established. Because Omi was the next to Kinai and junction of western and eastern Japan, Omi has been developed since ancient times. In the years 667 to 672, the Ōmi Ōtsu Palace was founded by Emperor Tenji. In 1579, Oda Nobunaga built Azuchi Castle on the shores of Lake Biwa.
Lake Biwa, Japan's largest lake, is located at the center of this prefecture.
Biwa town (now a part of Nagahama) is a home of The Tonda Traditional Bunraku Puppet Troupe.
Shiga's most famous building is Hikone Castle, a national treasure.
The castle is associated with Ii Naosuke, who was the Tokugawa shogunate's Great Elder (Tairō).
Shiga Prefecture is also famous for its Omi Hakkei 近江八景 or Eight Views of Omi, popularized by Hiroshige's picturesque woodblock prints.
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Regional Dishes from Shiga 滋賀郷土料理
. Lake Biwa, (Biwako 琵琶湖）
and its Fish Cuisine 琵琶湖料理
amenoio gohan あめのいお御飯
cooked rice with Amenoio-Kokanee salmon
Amenoio is a local name for the fish, which comes up from the sea to lay eggs in the rivers, just at the season when the first rice is harvested. This is a typical dish of autumn. All villages along the lake prepare this rice for the autmn festival.
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funazushi, funa sushi, bunazushi, buna sushi ふな寿司
crucian carp sushi
gengoroo buna げんごろうぶな crucian carp pickled
moroko umani もろこ旨煮 sweet stew of moroko carp
Gnathopogon elongatus
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akakabu no nukazuke 赤かぶの糠漬け
red turnips pickled in ricebran
In Shiga prefecture, various types of red turnips are grown, for example banboku kabu 万木カブ and Chikuma aka kabu 筑摩赤丸カブ. They are dried in the cold north wind in winter. The dried pieces are then pickled in ricebran and salt, to bring out the special sour taste of the turnips.
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aka konnyaku ni 赤こんにゃく煮 boiled red konyaku
A special of Omi Hachiman.
. aka konnyaku 赤こんにゃくred konnyaku and Oda Nobunaga
Amako soba 尼子そば soba buckwheat noodles from Amako
a dish from Shimane prefecture, imported to Shiga, especially in the eastern parts.
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ayu 鮎 trout sweetfish are a speciality of the region.
ayu no konbumaki 鮎の昆布巻 kombumaki rolls with ayu trout
ayu no tsukudani 鮎の佃煮 tsukudani simmered ayu
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chooji fu no karashi-ae 丁字ふのからしあえ
cloves-flavored FU gluten with mustard-vinegar dressing. . . CLICK here for Photos of 丁字麩 chooji-fu !
dechi yookan でっちようかん sweet bean jelly
"for the young servants" (detchi)
A speciality from Omi Hachiman 近江八幡 and Fukui prefecture.
ebimame えび豆 sweetly simmered local shripms and soybeans
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hachiku or matake no nikomi ハチク・マタケの煮込
dishes with simmered bamboo shoots
Hinona tsuke 日野菜漬け pickles of Hinona radish
Hinona is like a radish, a speciality of the Omi region, and also of Hiroshima and other regions..
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ika no yuzu miso-ae いかのゆず味噌あえ
squid pickled with yuzu miso paste
kamiko かみこ kamiko roasted bisquits
A simple roasted snack (irigashi いりがし【煎り菓子／炒り菓子】 made from wheat, soy beans and genmai rice and sugar.
kamonabe 鴨鍋 hodgepodge with wild duck
kamosuki かもすき duck pot
Ducks are an old speciality around lake Biwa in winter. Nowadays, hunting is only allowed from November 15 to February 15.
kashiwa no butsugiri ni かしわのぶつ切り煮
cooked chicken pieces
nasu no seitaku-ni なすのぜいたく煮 / 贅沢煮
Stewed eggplants "like gourmet food"
okookonojakoni おこうこのじゃこ煮 boiled takuan radish
Takuan too hard to crunch was boiled to make it soft again. This dish reminds us of the hard times, when people had to survive on any kind of food.
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. Oomigyuu 近江牛 beef from Omi
Served at the Tokaido Station 48, Sakanoshita. Also served as raw as sashimi and as tataki, seared sharply and eaten with ponzu sauce and some spring onions.
and
. Ii Naosuke 井伊直弼 and beef from Hikone
sabasoomen, saba soomen さばそうめん Somen-noodles with mackerels
yakisaba soomen with fried mackerels
The fish from the Wakasa area is first fried, then boiled again in soy sauce, sugar and ricewine. The fish is then taken out of the broth, which is poored over the Somen-noodles to give them a good flaver.
This was a special preparation for a "Visit in the fifth lunar month" (gogatsu mimai 五月見舞い), when the family of the bride brought it for the female people of the household who were busy with rice planting.
senbeijiru せんべい汁 soup with ricecrackers
This is also a speciality of Hachinohe Town in Aikta.
. shijimi ryoori しじみ料理 corbicula dishes
Seta shijimi 瀬田蜆（せたしじみ / セタシジミ）from Seta town
Seta shijimi no teppoo-ae 瀬田しじみの鉄砲和え
corbicula clams from Seta in a dressing with white miso, mustard and vinegar and some leek. Because the leek is hollow like a gun and the mustard goes straight to your nose, it is called "gun dressing".
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Takatsuki kimuchi 高月キムチ kimchee from Takatsuki town
Organic vegetables are used for a kimchee tasting good to the Japanese palate.
toogarashi no tsukudani とうがらしの佃煮
Tsukudani with local red pepper
yuzumiso ゆずみそ miso paste mixed with yuzu citron
yomogimochi よもぎもち mugwort mochi ricecakes
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external LINK
http://blogs.yahoo.co.jp/shinya_t1958/10457633.html
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Worldwide use
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Things found on the way
. Otsu Paintings (大津絵 ootsu e )
. Ishida Mitsunari 石田三成
Hideyoshi made him a daimyo of Sawayama in Ōmi Province, a five hundred thousand koku fief (now a part of Hikone).
. Ukimido Hall at Lake Biwa 浮御堂(うきみどう)
Memories of many Poets
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HAIKU and SENRYU
鮒鮨や彦根の城に雲かかる
funazushi ya Hikone no shiro ni kumo kakaru
crucian carp sushi -
the castle of Hikone
is wrapped in clouds
. Yosa Buson 与謝蕪村 in Edo .
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Related words
***** WASHOKU : Regional Japanese Dishes
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