🕓 2024/9/23
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Shiga Prefecture is blessed with a rich natural environment and beautiful landscapes that change with the seasons. The region's unique food culture has developed by making the most of abundant ingredients from its lakes and mountains, especially Lake Biwa. Shiga's specialties, such as Omi beef, are highly regarded throughout Japan. Freshwater fish caught from Lake Biwa are also deeply rooted in the local food culture.
Among Shiga's famous dishes are "Omi Champon," "Yakisaba Somen" (grilled mackerel with somen noodles), and "Junjun" (a local hotpot dish). When visiting Shiga, be sure to savor these dishes and immerse yourself in the region's rich culinary tradition.
Here's the natural English translation, keeping the proper nouns and cultural context intact for easy understanding by local and international readers.
While Nagasaki Champon is well-known throughout Japan, Omi Champon has evolved in its own unique way, rooted in the local Shiga region. Its most distinctive feature is the soup. Unlike the rich pork bone broth found in Nagasaki Champon, Omi Champon is made with a light and delicate broth based on chicken bones or seafood. The addition of soy sauce or salt gives it a gentle flavor. The soup is clear, and the sweetness and umami from the vegetables shine through.
Centered around Hikone City, Omi Champon is served at many restaurants and is loved by both locals and tourists alike.
Omi Champon originated in Hikone City, Shiga Prefecture, in the early Showa period. Although Nagasaki Champon is more widely recognized, Omi Champon took a different path of evolution, deeply embedded in the local culture. The original creator wanted to offer a healthy ramen dish packed with vegetables to the local people.
In recent years, Omi Champon's popularity has spread, with more restaurants outside Shiga offering this local dish.
Grilled Mackerel Somen, or Yaki-Saba Somen, has long been served at weddings, festivals, memorial services, and other special occasions. In some parts of Shiga Prefecture, it is often served as a festive dish during Obon or New Year's, making it a cherished traditional dish among locals.
The dish is characterized by the perfect harmony of savory grilled mackerel and flavorful somen noodles. The mackerel is first grilled, concentrating its umami and adding a smoky richness. The fish is then simmered in a sweet and savory sauce, and the somen noodles absorb the broth, creating a truly unique flavor experience. The rich taste of the mackerel, combined with the light, delicate noodles, offers a dish that is both hearty and refreshing.
This dish is a local specialty from the Kohoku region, centered around Nagahama City in Shiga Prefecture. Its origins date back to the Edo period, where it was traditionally served on special occasions. As Shiga Prefecture is landlocked, mackerel was a prized fish, and grilled mackerel, which could be preserved, was especially valued. By pairing the mackerel with somen noodles, a luxurious dish emerged, allowing the fish's rich flavor to infuse the noodles.
In recent years, creative variations of this dish have emerged, ensuring that it continues to evolve as a beloved local cuisine.
Junjun is a beloved dish often served at events and festivals throughout Shiga Prefecture, gaining popularity not only among locals but also with tourists.
This dish is a sukiyaki-style hot pot made with beef and vegetables, but its preparation and seasoning are distinctive. Typically, beef, green onions, cabbage, tofu, and shiitake mushrooms are simmered in a sweet and savory sauce made with sugar and soy sauce. Many versions of this dish feature high-quality Omi beef, a local specialty of Shiga Prefecture, whose rich fat and umami flavor elevate the dish.
Junjun is a traditional hot pot dish from Shiga Prefecture. Its name is said to come from the sound "junjun" that the ingredients make as they simmer, a feature that has made the dish iconic and well-loved. It has been a popular home-cooked meal, especially in the Omi region of Shiga, passed down through generations.
In recent years, Junjun has become more widely available at local events and festivals, where both residents and tourists alike enjoy this hearty dish.