{"id":2571,"date":"2025-09-08T09:00:43","date_gmt":"2025-09-08T00:00:43","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=2571"},"modified":"2025-09-03T09:59:46","modified_gmt":"2025-09-03T00:59:46","slug":"shiga-local-foods-omi-beef-funazushi-yakisaba-somen-red-konnyaku-decchi-yokan-23068","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/shiga-local-foods-omi-beef-funazushi-yakisaba-somen-red-konnyaku-decchi-yokan-23068\/","title":{"rendered":"Discover Shiga\u2019s Local Cuisine: Omi Beef, Funazushi, Grilled Mackerel Somen, Red Konnyaku, and Decchi Yokan"},"content":{"rendered":"

A 400-Year History: \u201cOmi Beef\u201d<\/h2>\r\n
\"A<\/div>\r\n

\u201cOmi Beef\u201d is Japan\u2019s first branded beef for consumption, with a history of about 400 years, and is considered one of Japan\u2019s three great wagyu beefs. It became known nationwide after the opening of the Tokaido Main Line in 1890.
\r\nOmi Beef is defined as \u201cthe black-haired wagyu that has been raised the longest in Shiga Prefecture, nurtured by its abundant water and natural environment.\u201d Its high-quality, tender marbled meat has a melt-in-your-mouth texture, and it is often enjoyed as steak, sukiyaki, or shabu-shabu.<\/p>\r\n

The Origin of Sushi! \u201cFunazushi\u201d<\/h2>\r\n
\"The<\/div>\r\n

\u201cFunazushi\u201d has been made since before the Nara period and is considered the origin of sushi. It is a type of fermented sushi (narezushi), preserved for long periods through lactic acid fermentation. Rich in nutrients, it was traditionally eaten when feeling unwell and valued as a form of medicine.
\r\nFrom spring to summer, crucian carp with all internal organs except the ovaries removed are salted in barrels. After desalting, the fish is layered alternately with rice, pressed with a weight, and left until around New Year\u2019s. The dissolved rice is not eaten\u2014only the fish is enjoyed.<\/p>\r\n

Created During Busy Farming Seasons: \u201cGrilled Mackerel Somen\u201d<\/h2>\r\n
\"Created<\/div>\r\n

In Shiga Prefecture, there is a custom called \u201cSatsuki Mimai,\u201d where parents send grilled mackerel to daughters who have married into farming families. This grilled mackerel is simmered and then combined with slightly firm somen noodles to make \u201cGrilled Mackerel Somen.\u201d Because it was simple to prepare, it was often made during the busy farming season. It is also served as a hospitality dish at the annual \u201cNagahama Hikiyama Festival\u201d held in April.
\r\nToday, it is made at home as well as sold in supermarkets and restaurants\u2014so be sure to try it when you visit!<\/p>\r\n

Bright Red \u201cRed Konnyaku\u201d<\/h2>\r\n
\"Bright<\/div>\r\n

\u201cRed Konnyaku\u201d is a long-loved local specialty from Omihachiman in Shiga Prefecture, where Oda Nobunaga achieved national unification. Its origins are said to be linked to Nobunaga\u2019s flamboyant nature and his fondness for the color red\u2014even konnyaku was dyed red. The source of its red color is ferric oxide, a food additive. Characterized by its soft texture, it is also rich in dietary fiber and calcium. Cooked in the same way as ordinary konnyaku, it is a popular ingredient that adds color to the dining table.<\/p>\r\n

Steamed in Bamboo Skin: \u201cDecchi Yokan\u201d<\/h2>\r\n
\"Steamed<\/div>\r\n

Originating in Shiga Prefecture, \u201cDecchi Yokan\u201d is a wagashi (Japanese sweet) familiar throughout the Kansai region. Unlike regular yokan, it uses less azuki beans and sugar, and instead of agar, it is mixed with wheat flour. Wrapped in high-quality bamboo skin and steamed, it is cut and eaten as is. Its name comes from the \u201cdecchi\u201d\u2014boys from Omihachiman who went to work in Osaka or Kanto as apprentices\u2014who would buy this inexpensive sweet to bring home as a souvenir.<\/p>\r\n\n

\n \n
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6 Local foods in KYOTO | Obanzai, Sabazushi, Nishin soba, Yudofu, Matcha, and Kyoto ramen<\/div>\n
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6 Local foods in KYOTO | Obanzai, Sabazushi, Nishin soba, Yudofu, Matcha, and Kyoto ramen <\/p><\/div>\n

Kyoto was the capital of Japan for over a thousand years. Over this extensive history, various cultures were established, and many of Japan\u2019s most fascinating elements can be found in Kyoto today. Here, visitors can experience profound culinary culture from ancient times, such as Shojin cuisine and the art of the tea ceremony.<\/p><\/div>\n <\/div>\n <\/div>\n

<\/div>\n <\/a>\n<\/div>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Shiga Prefecture is located inland, with no access to the sea. About one-sixth of its area is occupied by Lake Biwa, the largest lake in Japan, where traditional fishing methods known as eri-ryo are used to catch sweetfish (ayu), crucian carp (funa), and other fish. Taking advantage of its basin-specific environment, Shiga is also famous as the production area of Japan\u2019s oldest branded beef, Omi Beef.<\/p>\n","protected":false},"author":18,"featured_media":2574,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[56],"class_list":["post-2571","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-what"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=2571"}],"version-history":[{"count":2,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2571\/revisions"}],"predecessor-version":[{"id":2573,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2571\/revisions\/2573"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/2574"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=2571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=2571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=2571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}