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Local Foods of Shiga Prefecture

torakris

By torakris
in Japan: Cooking & Baking

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Hiroyuki

Hiroyuki

Posted
Posted (edited)

According to one site, good funazushi smells like cheese. According to another, funazushi smells like Camembert cheese. Hm... Sorry, I'm not much of an adventurous eater.

This thread has finally entered the Kansai (Kinki) area. I hope that Kansai-based members contribute more to this thread from now on.

***

Just wanted to add that Keiko-san speaks highly of your work here on her bulletin board

http://www.kitada.com/keiko/cgi-bin/keiji.cgi

(Read the last paragraph of post #174.)

Edited by Hiroyuki (log)
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Kiem Hwa

Kiem Hwa

Posted
Posted

A link discussing foods of the Kansai region inclusing Shiga:

http://www.kansai.gr.jp/KansaiWindowhtml/C...ryCode_002.html

The list from Shiga includes:

-Lake Biwa Trout Rice

-Salty Grilled Ayu fish

-Omi Beef Sukiyaki

-Mallard Nabe

-Boiled Carp

-Konnyaku Dishes

-Saba-zushi

-Corbicula Clam from Lake Biwa, called Seta Shijimi, is very unique with more fat than other shijimi clams.

-Matsutake Rice - rice cooked with matsutake mushrooms, commin in many sites in Shiga Prefecture, including Shigaraki area and Mt. Mikami, which is also known as Matsutake Mountain.

-Charcoal-Grilled Gudgeon -(Hon Moroko) which is indigenous to Lake Biwa

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