【Japan Food Tour】A journey to sample 12 local delicacies in Shiga, home to Japan’s largest lake!

【Japan Food Tour】A journey to sample 12 local delicacies in Shiga, home to Japan’s largest lake!

Enjoy 12 local gourmet foods. A day spent in Shiga, Japan. This time, I visited Shiga Prefecture, home to Japan’s largest lake. Home to Lake Biwa, Shiga Prefecture has a unique food culture. Please enjoy this article to the end. This is Nagahama City, Shiga Prefecture. Good morning. I skipped breakfast today, so. I’m going to go for lunch, which I’ve been looking forward to. My first stop was Torikita Honten, a long-established restaurant founded in 1931. I was looking forward to this restaurant’s chicken dishes, especially its oyakodon (chicken and egg ricebowl). I ordered the oyakodon without hesitation upon entering the restaurant (750 yen). It seems to be a very popular restaurant, and it filled up almost immediately. Wow, it looks delicious. The soft-boiled egg is shiny. I can’t stop staring at it. My appetite is immediately whetted, so I’ll start right away. This is delicious… The soft-boiled egg with its dashi broth is the best. Even a simple egg rice bowl without chicken seems satisfying. Of course, the chicken was tender and the broth was full of flavor. I’m so glad that locals get to eat this for lunch. This is definitely delicious♪ So tasty… the egg flavor is strong… The sticky, mellow raw egg adds an even more luxurious flavor. I sprinkled shichimi on top to add a punch. I ended up with raw egg on rice, but it didn’t take away from the satisfying taste at all. I ate it all nonstop, nibbling on the pickled radish too. Ah, so happy… thank you for the meal! If I were a local, I’d definitely become a regular. I was 100% satisfied with my first meal, so I headed for the next restaurant. Walking around Nagahama, the canals and Mt. Ibuki are easily visible. I arrived at Kurokabe Square, looking out over the town of Nagahama. I arrived at a restaurant called Momishi-ya. Here I tried Nagahama’s specialty, Noppe Udon. I’ve had Noppe Udon at the restaurant where it originated, Udon Soba Yoshino. I saw this restaurant on TV and was curious about it, so I decided to try it. There were several types of Noppe Udon, so I was torn between them. Today, I went for the “Beef Noppe Keiran.” I was also interested in the various Lake Biwa dishes… so. I ordered this “Grilled Small Sweetfish.” It looked fun. The small sweetfish were all skewered together. It felt like a bit of entertainment, not appropriate for a work break, lol. So, before the Noppe Udon arrived, I tried grilling it. Was it a little too early? I blew away the flames on the skewers, which had turned like matches. I wondered if it was ready? Once it was cooked, I removed it from the skewer. And dipped it in the sauce. It was delicious! It had a slight bitterness, but. Because it was grilled, it was fragrant and flavorful. The small sweetfish are only about 10cm long, but they’re not juvenile sweetfish; they’re fully grown. Apparently, they only grow to this size because they feed differently than sweetfish that live in rivers. The sensation of eating them is more similar to shishamo (smelt) than sweetfish. They’re a richly flavorful fish, a local lake fish caught only in Lake Biwa. I also got the “Noppe Udon”♪ It’s so filling. Today is egg festival, so let’s eat. The thick, thick sauce is rich♪ The udon noodles are also delicious, with a rich bean paste coating. The ginger adds a warming touch. There’s also Omi beef inside, which makes a big impact. Following on from yesterday, I enjoyed the luxurious Omi beef. There was another piece hidden♪ The rice was delicious. This restaurant has many other local delicacies, so I’d like to relax in the evening next time. I thoroughly enjoyed the flavors, different from the usual “Noppe Udon.” Well, it’s almost time to go to work… But. Before that, I think I’ll buy some snacks to eat at the inn. Oh, what’s that…? A kaleidoscope… what is it? Apparently it’s the tallest kaleidoscope in Japan. I’ll stop by for a bit. It’s an incredible place, and I’m starting to wonder if it’s okay to go forward lol. Is that it…? The invisible tower is apparently 8 meters tall. Apparently. I can turn the kaleidoscope inside myself. Wow, it’s huge. I wonder if I just turn this handle? Oh, it moves! It’s beautiful and impressive. Japan’s largest kaleidoscope is located in a truly retro and mysterious place. After a detour, I headed to the shop I was looking for. I arrived at “Noan”. A Japanese confectionery shop known for its “Gobelin Pie.” The spacious store was lined with various sweets. In one corner, there was a Gobelin Pie. There were several varieties. I also bought some along with this ginger rice cracker. Next, I went to a shop called “Oyatama Manju,” founded in the Tenpo era, whose name also caught my eye. I was given the Oyatama Manju, which is the shop’s name, and a sweet called “Ume no Kaori.” I put the sweets in my bag and headed to work. I’ll work hard in the afternoon , looking forward to dinner! I worked until the evening and then disbanded. I was thinking of going back to my lodging, but I decided to go for dinner. The first place I went to was a restaurant called “Kappo Noto.” Nagahama, home to Lake Biwa, still has plenty of lake fish dishes that I’m interested in, so I decided to enjoy a variety of them here. They also had quite a few meat dishes. Maybe I’ll order some later? First, I ordered sashimi and sake. This is “Funako Sukuri,” which is apparently also called “Funako Mabushi.” For sake, I ordered “Biwa no Choju” (Biwa no Choju) (650 yen). It was delicious. Thank you for another day’s hard work. We also had funako sashimi. The little bits on top are apparently boiled crucian carp eggs. This is the first time I’ve ever seen sashimi with so much egg stuck to it. Let’s eat. Oh, this is delicious!♪ This fish is sweet and rich. The crunchy texture of the eggs is interesting, and it became my favorite dish after just one bite. It also goes well with sake!♪ By the way, the crucian carp used in funazushi is “nigorobuna” (black crucian carp), while the funako sashimi is “ginbuna” (silver crucian carp). Even though they’re both crucian carp, the flavor changes dramatically depending on how they’re cooked. Next, I ordered “salt-grilled honmoroko.” It looks completely different and is small, but it’s a member of the carp family and is apparently a very high-end fish. Delicious!♪ Soft even to the bone. The sweetness of the meat fills my mouth. By the way, this is a fish caught in Lake Biwa and the surrounding rivers. Fish with names enclosed in boxes, like “honmoroko,” are endemic to Lake Biwa. Furthermore, the fish in the red circle are endangered species, and fishing for “Nigorobuna” (carp) and “Honmoroko” (carp carp) is also subject to fishing restrictions. Apparently , the pregnant Honmoroko, caught from winter to spring, is a specialty of Lake Biwa. Next up was a dish I could imagine for the first time. I ordered “River Shrimp Kakiage” (fried shrimp tempura), which was so firm. I also ordered “Choju Kinkame Midori 60 Nama Genshu.” My life expectancy has been increasing ever since. lol. Speaking of “Kinkame,” I went to an izakaya directly managed by the Okamura Honke family, the brewery in Kyoto. The ” Kinkame” I had there was so delicious, I wanted to try it in Shiga, their home town. Another interesting thing about “Kinkame” is that they offer a variety of rice polishing levels. Now, let’s try the kakiage. It was as crispy as I expected. It was also very sweet. “Kinkame” is also delicious. Okay, time to try some meat. I was torn between wild boar and bear, but I decided on bear. Apparently bear and wild boar are caught in Nagahama. The fat is delicious. They’re plump and satisfying. I was able to fully enjoy the bounty of the mountains. Well, I think I’ll wrap things up soon, but there’s one dish that catches my eye… Apparently they have a funazushi clear soup. I didn’t know there was a way to eat it like that. I was curious, so I decided to give it a try. Funazushi is a local delicacy with a strong smell and flavor. I wonder what it’s like? Wow, the aroma is quite strong. Apparently, people who like funazushi often eat it in clear soup or ochazuke (rice with tea). Ah, maybe it’s less sour than funazushi itself? It’s still quite sour, though, lol. Maybe the crucian carp head is washed away in the broth, so it’s not too sour. But the rice is quite sour when you chew it. It goes well with sake♪ If I have funazushi again, I’d like to have it with sake. The restaurant is spacious and has a nice, relaxing atmosphere. I was able to enjoy the fish of Lake Biwa at night. Now, I’m thinking of going to one more place before heading back to my lodging… The restaurant is nearby. I’m going to have some soba noodles at a restaurant called “Teuchi Soba Mitani.” Well, when I sat down, I immediately thought I’d choose the soba noodles, but… The other dishes looked pretty good too… I wasn’t planning on ordering alcohol, but I’ll order one. I was also quite interested in “Happy Doblog,” but today I decided to go with “Ichihiro” (960 yen). I also ordered one dish, today’s recommended “Tachipon” (980 yen). Let’s start with the alcohol. It’s delicious! It’s refreshing. Tachipon is sure to pair perfectly with alcohol. Oh, this is delicious… Creamy and rich, even better than I expected. It’s making me curious about the other dishes, though. I’ll have soba noodles later today, so I’ll keep it light. But this combination is incredible… I was already quite satisfied with just this. Okay, I’ll order some soba noodles too. I ordered oyster soba (1,680 yen). This is definitely delicious! It’s packed with oysters and feels luxurious. Yes, it’s delicious! The flavor is great. The noodles are thick and chewy. The warm broth is comforting. And the oysters I was craving are there too! It’s packed with delicious flavor. They’re plump and go perfectly with the soba. Of course, this goes great with alcohol, too. It made for an even more luxurious end to the day. I enjoyed it with some grated daikon radish for a refreshing taste. I slowly finished off the warm soba at the end of the day. Thank you for the meal! Leaving the restaurant, I walked back to my lodgings in a good mood. These moments are the best. I’ll eat the sweets I bought for lunch when I get home. Looking back, I’ve bought quite a lot, lol. I started with the “Gobelin Baked” apples. They were gently sweet, and the apples preserved in syrup were crunchy. Apparently, “Gobelin” was named after the farewell curtain hanging on the back of the floats used in the Nagahama Hikiyama Festival. The other potato was also delicious, with a strong flavor. Next up was ginger crackers. Apparently they’re made by baking and solidifying ginger. The aroma is so strong I wondered if they were spicy, lol. Ah, when I tried them, they weren’t spicy at all. The faintly sweet crackers had a lovely ginger flavor. Finally, I had the Oyatama Manju sweets. They’re filled with just the right amount of sweet bean paste. Apparently, the name comes from the fact that a feudal lord at the time called him “the boss of manju.” And finally, I had the refreshing “Ume no Kaori.” It’s cutely shaped with a whole plum inside. The sweet and sour flavor of the plum is exquisite♪ I savored these sweet treats while finishing up the remaining work and then went to sleep. Good morning! On my last day, I had breakfast with local bread and coffee. First, I had salad bread from Tsuruya Pan, a popular local shop I’d visited on the first day. I’d bought it yesterday at the supermarket in front of Nagahama Station. The salad bread had an unusual pickled radish inside. I ate it right away. I’ve tried a different salad bread in Okayama before, but I wonder what this one tastes like. Ah, it’s delicious! This is my favorite flavor. Inside is a mayonnaise sauce with plenty of finely chopped pickled radish. The pickled radish has a nice, crunchy texture. It’s not sweet like pickles, but rather has an addictive salty flavor. To accompany the salad bread, I had coffee made at the foot of Mt. Ibuki, which I’ve been seeing countless times since yesterday. I had this local bread, a long-selling bread that’s been around for over 60 years, perfect for the morning. I checked out of the inn and headed out for my morning work. Now, it’s time for my final lunch. By the way, I’m planning to skip dinner today, so. I’ll enjoy the local cuisine I’ve been wanting to try to my heart’s content. After checking out the nearby Daidouji Temple, I went to a restaurant called Sumimoto. which serves Shiga’s local cuisine. Today, I’m going to eat duck hotpot, a winter specialty of Nagahama. I sat at a counter seat near the entrance. The restaurant is large, with two floors. The menu includes a single-serving duck hotpot set. Today I ordered a one-person hot pot without any sashimi (2,990 yen). Wow, what beautiful meat! I blanch the duck loin before eating it. The sukiyaki set also includes a hot pot. I dip the duck in the hot pot and eat it with an egg♪ So, let’s start with one piece… I let it soak for about 30 seconds until it changes color. Okay, is it ready now? It looks delicious, let’s eat. It’s delicious, it has a nice texture♪ The hot pot is light, but the duck meat is full of flavor and you can really taste it. This is luxurious, let’s eat slowly. There’s other meat in the hot pot as well. This is thigh meat, which has a nice texture. There are also dumplings made from minced duck neck, bone in. Ah, it has a very crunchy texture. It’s a new texture for me, but it’s not particularly difficult to eat and is delicious. And the vegetables soaked in the broth are delicious♪ Apparently, this tofu is cooked over a firewood. The tofu had a strong soy flavor and a rich aroma. Being able to have it all to myself was a luxurious lunch, just as I’d hoped. By the way, saving the broth for later is a bonus♪ So, once I’d finished most of the meat and vegetables… I finished off with the rice porridge! It was guaranteed to be delicious♪ Ah, so delicious… This dish was packed with the flavors of duck meat and vegetables. Even if I was full, I was satisfied. I thoroughly enjoyed the flavors of winter♪ This restaurant serves a variety of local dishes, and apparently. They even offer dishes that are designed to be accessible to those who don’t like funazushi. Since I was there, I decided to try the “Funazushi Ice Cream” (490 yen). I decided to try funazushi again today. I wasn’t particularly interested in it, but when I see it, I’m drawn to it lol. It’s delicious♪ It has a refreshing taste and a strong saltiness. This might be the first time I’ve ever had ice cream with such a cheesy flavor. It didn’t even feel like I was eating funazushi. Then I had a delicious dessert. I thoroughly enjoyed the duck hotpot and funazushi. Thank you for the meal! They also had funazushi cakes for sale, so I bought one as a snack on the way home♪ Okay, let’s go to one more place. Next up was Chashin Ekimae Main Branch. These two are specialties of this restaurant where locals gather. I’m going to have the “White Gyoza” and “Italian Yakisoba.” While I wait, I watch how the gyoza sauce is made. It seems to contain a lot of chili oil. The white gyoza have arrived♪ They’re so filling. Now, let’s make the gyoza sauce. It already sounds good♪ Let’s eat right away. They’re soft and chewy. The inside is piping hot, and the skin is satisfying. If I wasn’t at work, I’d be craving a beer. The sauce is oily, with plenty of chili oil. You can add vinegar to taste. While I was enjoying my white gyoza in a packed restaurant, the Italian Yakisoba arrived. A generous amount of meat sauce was poured over the yakisoba. Come to think of it, I ate a similar specialty called “Italian” in Niigata. It was delicious. It was a slightly firm yakisoba with a sauce. The mellow meat sauce and fresh green nori seaweed were a perfect match. Most of the customers ordered either the “yakisoba” or the “white gyoza.” There was a line outside, so I ate early and left the restaurant. Now, let’s go for dessert. I’m going to try the soft serve ice cream from the shop I mentioned earlier. So, today I headed to Kurokabe Square again. I was about to go to that shop, but then my eye fell on “Omi Gyuman Honpo.” Since I’m here, I decided to try it. I ordered the Omi beef bun (580 yen). It was delicious! It was piping hot. The filling was a sweet and spicy sukiyaki-like flavor. The dough was also delicious. It was the perfect bun for snacking on the go. Then, I headed to my destination, “96CAFE,” located nearby. Apparently, you can also eat in front of the store. I bought the “Omi Kurokabe Soft Serve with Strawberries” (650 yen). The chocolate, inspired by the Kurokabe, is pitch black. It’s impressive. It’s rich, and the strawberries are just as sweet. Both the chocolate and strawberries have a strong presence. They go well together. Finally, I had some delicious soft serve ice cream. Ah, it was so delicious… I wonder if this will be the last time I eat it? Anyway, it’s almost time for work… But first, I think I’ll go see Lake Biwa. It’s a replica castle tower built on the site of Nagahama Castle in 1983, and apparently the inside is now a museum. Since I don’t have time to look inside today, I’ll head straight to Lake Biwa. It’s so big! I’ve seen it on the train, but how many years has it been since I’ve actually been there? This is my first time seeing Lake Biwa from here. There are islands on Lake Biwa that you can reach by sightseeing boat, and I’d like to take one someday. After admiring Lake Biwa for the first time in a while, I headed back to the station and took care of some final business. Okay, time to head home! It’s getting pretty late, but I think I’ll be able to get back to Tokyo before midnight. Thank you very much! It was a bit hectic at the end, but I was able to enjoy the local cuisine in Nagahama for the first time. There are other places I’m interested in in Shiga Prefecture, and I’d like to travel around Lake Biwa someday. So I’d like to come back, even if it’s not for a business trip, but maybe on a vacation. I have a transfer in Nagoya next, but since I’ve come this far, I think it’s okay to take a break. So, I ate the “Funa Sushi Cake” I bought for lunch. It was just as delicious as the “Funa Sushi Ice Cream.” It didn’t have the typical funazushi aroma, but was just plain tasty. It might even go well with alcohol. Finally, I had a dessert that was quintessentially Nagahama. By the way, I bought my souvenirs at “Ganso Katabolo Honpo,” a Japanese confectionery shop founded in 1894 with a distinctive exterior. Their signature product is the “Kataboro” sweet, which shares its name with the shop. There’s a warning that the product is very hard. I forgot to take a video of me eating it, so I’m just now introducing it, but it’s much harder than I expected. It looks like sugar-covered beans. They also have a sweet that’s been around since the 1964 Tokyo Olympics. I sampled it, and it was delicious with a normal firmness. If you’re curious about a unique, unexplored firmness, I highly recommend giving it a try. Well, with our arrival in Nagoya, this video concludes. Thank you for watching until the end! See you next time! Please also see the next video!

🎞️ Previous video（Fukuoka） → https://youtu.be/ynznNeQpa98
🎞️ Next video → I will update it soon, so please check the latest video.

Hello. This time, I’ll be taking you on a food tour of Shiga, a prefecture next to Kyoto. Home to Lake Biwa, Japan’s largest lake, Shiga offers a unique selection of lake fish and local delicacies. Please enjoy until the very end!

🔶Click here for the previous Shiga food tour

🎞️ Japan Tour videos
・Hokkaido Trip → https://youtu.be/II-Vfva3OgQ
・Hokkaido / Sapporo Food Tour → https://youtu.be/3-BAlkmdNXk
・Aomori Food Tour → https://youtu.be/XSgtSz-BIAI
・Sendai Food Tour → https://youtu.be/FUaQc-gtaks
・Niigata Food Tour → https://youtu.be/Rkrr7jz6cCI
・Kanazawa Food Tour → https://youtu.be/Pr2x2o_pi_A
・Tokyo / Asakusa Food Tour（vol.2）→ https://youtu.be/OEDnH_yrhXE
・Chiba / Choshi Tour → https://youtu.be/Rk8BHprlYmU
・Nagano / Kamikochi Tour → https://youtu.be/u2CQrevXIyA
・Nagano / Kurobe Tour → https://youtu.be/NhdrQu6SKUo
・Shizuoka Food Tour → https://youtu.be/G1u1AVitGUI
・Nagoya Food Tour（vol.2）→ https://youtu.be/4gyLKC3rWIg
・Gifu / Okuhida Tour → https://youtu.be/bK0CRysCsX4
・Gifu / Takayama Tour → https://youtu.be/pLi5z-PX7II
・Shiga Food Tour → https://youtu.be/wPe8MJJXABM
・Kyoto Food Tour（vol.3）→ https://youtu.be/YaSrN6HrCDw
・Osaka Food Tour（vol.3）→ https://youtu.be/m9beExZ7Zdc
・Okayama Food Tour → https://youtu.be/2mAw-5yPb6Q
・Hiroshima Food Tour → https://youtu.be/d-TtW-pZuPo
・Fukuoka Food Tour → https://youtu.be/42I9Jdyg3iU

🔶Timeline
0:00 Digest

🔶1:03 Torikita (A delicious oyakodon for lunch at a chicken restaurant popular with locals)
https://maps.app.goo.gl/F2LUu4i2ja2e9qEV8

🔶3:54 Momijiya (Enjoy the local specialty “Noppe Udon” and grilled sweetfish)
https://maps.app.goo.gl/JuhfBJCLtbNUxKRG6

🔶10:05 Oyadama Main Store (A Japanese confectionery shop founded in the Tenpo era, known for its “Oyatama Manju,” a sweet that was praised by the feudal lord of the time as “the king of manju”)
https://maps.app.goo.gl/bCeHvhFihz3dYnee8

🔶10:46 Kappo Noto (A restaurant serving Lake Biwa fish and local cuisine)
https://maps.app.goo.gl/nX2GpvzBZ8Vkp59x7

🔶16:47 Mitani (Enjoy oyster soba as a daytime end, with sake and tachipon)
https://maps.app.goo.gl/uJDvbomZjJKBkJ4h6

🔶20:13 Friend Mart Nagahama Ekimae Branch (Breakfast with “Salad Bread,” a local bread filled with pickled radish)
https://maps.app.goo.gl/qJMxo7oSxdKhJ8Rw8

🔶23:48 Sumimoto (Enjoying the local duck hotpot by myself, and having funazushi ice cream and cake for dessert)
https://maps.app.goo.gl/FWnbnVQsRvyBt2aF9

🔶28:49 Chashin Ekimae Main Branch (Local favorites: Italian Yakisoba & White Gyoza)
https://maps.app.goo.gl/wnjdYbDhTZWALx1b7

🔶31:35 Omi Gyuman Honpo (Sukiyaki-style Omi Gyuman, perfect for snacking on the go)
https://maps.app.goo.gl/tZHjbas2DdSjtNn2A

🔶31:19 96CAFE (Omi Strawberry Enjoy the Kurokabe Soft Serve with Toppings)
https://maps.app.goo.gl/zUecm38gBwNgiwRa6

🔶35:53 [Souvenir] Original Hard Boro Honpo (Bring the surprisingly hard “Hard Boro” as a souvenir)
https://maps.app.goo.gl/kaY9WjfcY5BveRau8

#japantravel #japantravelguide #japanvlog #japanesefood #shigafood #shigatrip #shigatravel #sightseeing

💡Channel Introduction
I am Japanese and travel all over Japan every day on vacation and business trips.
In this channel, I will introduce the attractions of Japan through tourist spots, transportation, hotels, and meals that I experienced during my travels.
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※Caution for this video
・Please note that the title, description, and subtitles may be inaccurate due to automatic translation.
・The videos are based on information at the time of shooting and editing, and may have changed by the time of viewing or visiting.
・Some of the information in the videos is based on personal memory, so it may not be entirely accurate.
・Opening days and prices may change depending on the season and circumstances.