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Secret skills elevate the value of natural foods growing around the largest lake in Japan and in the mountains to a height which produces a unique provincial taste. |
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| Omi Beef |
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Ranks together with Kobe and Matsuzaka Beef as one of the top three in Japan. With its exquisite marbling and rich taste it's unbelievably delicious and best enjoyed as steak or sukiyaki. |
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| Funa Sushi |
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Fermented Funa Fish served with vinegared rice. |
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| Omi Rice |
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Born from the fertile soil and pure water of Shiga. Koshihikari, Nihonbare, Kinuhikari are the popular main brands. |
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| Famous Wagashi (Japanese Sweets) |
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Traditional confections from each region of Shiga. |
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| Omi Tea |
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Always prized higher in nationwide contests with its rich flavor and aroma. |
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| Duck Dishes |
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Fatty duck meat -a delicious winter hot pot recommended. |
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| Locally brewed Sake |
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Reputed sake made from crystal-clear water and excellent Omi rice. |
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| Lake Fish Cuisine |
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Delicious freshwater delicacies such as tsukuda-ni or grilled fish with salt. |
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| Traditional Konnyaku (Yam Paste) |
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A homegrown, flavorful healthy food known as Eigenji-temple Konnyaku, Red Konnyaku. |
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The renowned art works, born of the history of culture and commerce, will communicate the sensitive traditional skills and the warmth of artisans' hands to you. |
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| Otsue |
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Paintings of Otsu dating back to the Edo Period. |
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| Omi Sensu |
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A traditional folding fan. This region is producing 90% ribs for fan making in Japan. |
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| Shigaraki Ware |
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A product of one of the six old kilns or Rokkoyo in Japan. |
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| Copyright (C) Biwako Visitors Bureau All rights reserved. |
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