Fujikichi in Mizuguchi, Shiga, uses local Mizuguchi kanpyo (dried gourd) in their mackerel sushi.
[Ryuo Funazushi Kobo] in Ryuo is popular for its carp sushi, which is air-pickled using home-grown rice.
![[Fisherman's Store Kawada Shoten] Urori Tsukudani](https://www.leafkyoto.net/leaf/wp-content/uploads/2022/06/220625-shiga-kawatasyoten-1L1A9932-768x512.jpg)
Straight from the lake to the pot!
Take home the taste of Yamaryu, a traditional restaurant in Konan that will brighten up your lunch and celebrations.
The masterpieces of Yamagami in Konan are marinated to further enhance their flavor.
Ryuo's [Funa Flavor] makes funa sushi easier to eat with just a single effort.
Cook Lake Biwa fish until tender [Uosho Shoten]
[Umi no Skolle] with the theme of fermentation opened in Nagahama, Shiga on December 23rd (Thursday).
Passing on the seasonal flavors of Lake Biwa to the next generation [Uotomi Shoten]
Turning the blessings of Lake Biwa into a masterpiece with carp sushi and tsukudani [Sakamotoya]
Pickles the rich flavors of the season [Yayo]
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