About Our products

Preserving the prized taste of Shiga's Lake Country and moving on to the next level

With Japanese cuisine becoming less and less popular, there are more and more people who have never had the opportunity to try their local and lake fish dishes, so we have developed a new version of "Flavors of Lake Biwa" that makes use of ingredients selected as one of the eight delicacies of Lake Biwa for use at home.

We hope you will enjoy the taste of the lake's delicacies and small, beloved ingredients that have long been prized in Shiga, the country of Lake Biwa, at home.

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だし醤油 もろこ隠れ

The flesh of Hon Moroko is light, but with a deep, concentrated flavor.

The natural honmoroko, grown with the blessings of Lake Biwa, is grilled to a fragrant degree and finished in a flavorful and luxurious soy sauce broth.

ホンモロコ

This species is endemic to Lake Biwa. It is said to be the most delicious fish in the lake, and hon moroko, caught in early spring, is especially popular because it is fertile. The hon moroko caught in autumn are rich in fat, and the dripping fat is so delicious that it catches on fire when grilled.

The un-roasted fish, which is grilled to condense the flavor, is very delicious and a real eye-opener.

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ぽん酢 えび隠れ

The people of Shiga Prefecture are very familiar with the lake's delicacies, the Suji prawn, which is dried and roasted over a low flame for a long time to continue to bring out the maximum flavor of the ponzu.

It is the one and only ponzu that is filled with the craftsman's effort and care.

スジエビ

They are caught mainly off the coast of northern Lake Biwa with an offshore seine (bottom trawl). It has a translucent candy color and turns a beautiful pink when heated, giving off a fragrant aroma. 

It is the main ingredient in shrimp and the more you bite into it, the more savory it becomes, the more flavorful it becomes. 

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米菓あられ うろり隠れ

This rice cracker arare is made with the highest quality glutinous rice, Shiga Habutae Glutinous Rice.
The sweetness of the glutinous rice and the flavor and saltiness of the scales make this rice crackers addictive.
We hope you enjoy the crunchy texture and the scent of the scented rice.

ウロリ(ゴリ)

Gori is the generic name for the family Gobiidae, the family of gobies in Lake Biwa, and is a species of reedfish. 

Freshly caught gori are soft, translucent and delicate, and their reeds run so fast that their bodies collapse and melt. 

Gori are cooked in a sweet and spicy tsukudani (boiled fish in soy sauce and sugar) or candied, and freshly caught gori are fried in a cauldron, which is a delicacy of Lake Biwa that can only be enjoyed in summer. 

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​Lake Biwa's eight delicacies

Lake Biwa, Japan's largest lake, is a treasure trove of ingredients that have nurtured the local people's unique culture of lake fish cuisine.

The eight delicacies of Lake Biwa, including species indigenous to the lake, have been selected to allow more people to enjoy the unique natural fish and shellfish that are only available in the lake and to help protect its environment through taste.

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​ビワマス

A freshwater fish of the salmon family endemic to Lake Biwa. Its fatty sashimi, which is available only in the prefecture, is a beautiful pink color and the texture of its tender texture is exquisite. It has a delicate and melt-in-your-mouth taste, and is delicious grilled or boiled, or even in miso soup with the ara after the fish is removed.

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ニゴロブナ

A native species of Lake Biwa. This lake fish is used in Shiga Prefecture's local cuisine "Funazushi".

It has unique flavors, sourness, sweetness, saltiness and umami, with the egg in particular having a mellow aroma and texture like that of cheese.

The female crucian carp with eggs is highly valued as an ingredient of crucian sushi, while the male flesh has a lot of flavor and is suitable for sashimi and simmered dishes.

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ホンモロコ

A native species of Lake Biwa. It is said to be the most delicious fish in the lake, and hon moroko, caught in early spring, is especially popular because it is fertile. The hon moroko caught in autumn are rich in fat, and the dripping fat is so delicious that it catches on fire when grilled.

The un-roasted fish, which is grilled to condense the flavor, is very delicious and a real eye-opener.

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イサザ

The goby is endemic to Lake Biwa and lives on the bottom of the lake at a depth of 70m off the north coast. 

It has a beautiful, translucent body and a mild taste. 

It is often used as an everyday food in the Lake Biwa region, as its white flesh is full of flavor and its soup stock is thick. 

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ウロリ(ゴリ)

Gori is the generic name for the family Gobiidae, the family of gobies in Lake Biwa, and is a species of reedfish. 

Freshly caught gori are soft, translucent and delicate, and their reeds run so fast that their bodies collapse and melt. 

Gori are cooked in a sweet and spicy tsukudani (boiled fish in soy sauce and sugar) or candied, and freshly caught gori are fried in a cauldron, which is a delicacy of Lake Biwa that can only be enjoyed in summer. 

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コアユ

The fish are caught by a number of fishing methods that have become a feature of Lake Biwa, including geri, a kind of fixed-net fishing, the chase net in spring, the offshore scooping net in summer and the small thread net in early spring. 

The most common way to eat it is to fry it in a cauldron, where the meat is moist and the texture is smooth. 

Its flesh is moist and smooth to the touch, and it can be eaten as an omelet or in tsukudani (boiled down in soy sauce), making it a small fish beloved by many people. 

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スジエビ

They are caught mainly off the coast of northern Lake Biwa with an offshore seine (bottom trawl). It has a translucent candy color and turns a beautiful pink when heated, giving off a fragrant aroma. 

It is the main ingredient in shrimp and the more you bite into it, the more savory it becomes, the more flavorful it becomes. 

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ハス

It is endemic to Lake Biwa and the five lakes of Mikata. It is an unusual fish-eating species for the carp family, and its flesh is tight and tasty, though light, as it swims quickly to chase its prey. 

The fish can be bone-cut and grilled in salt, or dipped in miso for grilling, and from spring to early summer, you can enjoy "kurumagiri" (sashimi, then dipped in cold water), a popular lake fish.