Introduction of the local menu unique to Shiga

For warlords who ran through the times of Sengoku, food was not just a nutritional supplement, but an important force that connected life and led them to victory.

In this project, inspired by the food culture of the Sengoku period, we will prepare special two dishes that have been reconstructed with modern techniques and sensibilities.
"Taiko Gokoku Rice" condensed the blessings of the five grains, and "Taiko Ise Nabe" symbolizes success.

While repeating the taste full of nourishing and the story of the world's people,
Please enjoy the new experience of "Sengoku felt by eating".

■Taiko Gokoku Rice

We cooked octopus, crow bandits, and cereals that Hideyoshi Toyotomi liked, and reproduced the "riki rice" of the Sengoku period. The warlords may have learned from experience.
It was the blessings of the earth and the power of food that supported Hideyoshi, who ran from Ashigaru samurai to Tenkajin. Please enjoy the breath of that strength.

■Taiko Shisei-nabe

It was Owari's powerful Hatcho miso and root vegetables that supported Hideyoshi's tremendous action, and used carefully selected modern ingredients to reproduce the battle food from the Sengoku period.
For warlords in Mikawa and Owari, bean miso was an "power source of war", rich in amino acids and experienced the effect of enhancing endurance, so be sure to taste the "vitality" to take a muddy but powerful world please.

Oomi beef sukiyaki

"Oomi beef" is famous as one of Japan's three largest Wagyu beef.
Oomi beef is fattened in an environment blessed with abundant nature and clear water surrounding Lake Biwa, has a high degree of marbling, and has a unique aroma and softness.
High-quality flavor and scent that spreads at the moment you put it in your mouth.

Oomi Kamo-nabe

"Oomi Kamo" grown by the rich nature of Shiga is characterized by high-quality fat and meat quality. It has a soft texture with little habit and contains a lot of nutrients that are effective for beauty and health.
If you put it in a special soup stock, the taste of duck and the sweetness of vegetables blend together, making it a cup of bliss that warm your mind and body.

Yakisaba-zushi

Yakisaba sushi has been popular as a food culture in Shiga.
It is a local dish with a rich flavor that finishes fragrant baked mackerel on vinegared rice.
Burning fat mackerel savoryly enhances the taste and goes well with vinegared rice. The taste that feels nostalgic, where moderate acidity and the richness of mackerel are harmonized, is attractive.
Please enjoy the traditional taste of Shiga.

Beef dice steak

Beef dice steak with a juicy taste tightly confined.
It is easy to eat with one bite size, and every time you chew it, the original richness and aroma of meat spreads.

Oomi Beef Meshi

Oomi beef meshi cooks Oomi rice grown by the land of Oomi, and is called Oomi beef chimaki.
It is a gem that combines the shinboku with sweet and spicy boiled rice and accented with Arima Sansho.

Washing trout

It is a local dish of Shiga using "Arai trout".
By carefully finishing "washing" with cold Shimizu, the body is tightened moderately.
You can enjoy a crisp and pleasant texture and a refreshing and elegant taste.
It has little habit and is easy to eat even for those who are new to freshwater fish.

Lake fish's eyelash

Even in Shiga Prefecture, the children of lake fish are mainly eaten in the Kohoku region.
It is a gem that eats Gengorobuna and Nigoi as sashimi, roasts fish eggs and sprinkles them.
Generally, it is eaten with vinegar miso, but Tachibana vinegar is made into julet and finished refreshingly.

Dongamejiru (mud turtle soup)

"Dongamejiru", a local dish unique to Shiga, made with miso soup and sesame.
It is said that the sesame dissolved in the juice looks like mud, and the appearance of the eggplant with a cut reminiscent of the turtle shell Luo.

In addition, Hikone-jo Castle is also known as "Konkijo", and is known as an auspicious symbol. Against this background, "Dongamejiru" has also been popular in the community as a dish that brings fortune.

Nokke-don

Orange trout grown at the famous scenic spot "Sarii Gorge" established in 1878 and raised at the oldest trout farm in Japan, and pink Hino, designated as an intangible folk cultural property selected by Shiga Prefecture. It is a dish that collaborated with other ingredients in good color.

Public fish escabesh

The public fish of Lake Biwa lay eggs on gravel at the bottom of the river flowing into Lake Biwa around February, and hatches around March and descends to Lake Biwa. It is characterized by the fact that the public fish of Lake Biwa are larger and more meaty than other places. We cooked the large public fish with escabesh and nanban pickled and so that you can enjoy it deliciously.
※It may be a small sweetfish depending on the availability.