Shiga Prefecture, located in the heart of Japan, has the distinct honour of being home to the largest lake in Japan. Lake Biwa, which covers 670 square kilometers (about one-sixth of the entire prefecture), is only slightly smaller than the entire land area of Singapore.
The “floating” torii at Shirahige Shrine
Also known to locals as the “mother lake”, this moniker probably stems from the fact that Lake Biwa is one of the few lakes in the world with a history that dates back millions of years. Over the millennia, this lake has helped nourish a wide range of living creatures—from flora to fauna and, yes, even human beings. Of course, in the lake itself, marine life flourishes. The lake is teeming with all kinds of fish that feature prominently in the local diet. Some examples include funazushi, a sushi made with fermented funa (Crucian carp), and ayumaki, a traditional snack made with akkeseri (a type of trout native to Lake Biwa).
Apart from seafood, the most popular food export from Shiga is undoubtedly Omi beef. Widely regarded as one of the top three brands of Wagyu—alongside Kobe beef and Matsusaka beef—Omi beef is renowned for its rich flavour and marbling. Omi is the ancient name of Shiga, before the prefectural system was set up. Legend has it that Omi beef was originally presented as gifts to the shogun (military government) during the Edo period (1603-1868), but was soon enjoyed across the country during the Meiji period.
In addition to its distinctive regional cuisine, Shiga offers visitors an authentic Japanese experience—from spectacular mountain scenery to ancient architecture.
However, because of its close proximity to touristic favourites Kyoto and Nara, Shiga often gets overlooked as a tourist destination, which is a shame. But what not many people know is that Omi was briefly the nation’s capital, even before Kyoto or Nara.
Shiga may be quieter and less well known but actually has plenty to offer. In the upcoming pages, we offer recommendations on things to see and do in this criminally underrated prefecture. While Lake Biwa dominates most of the landscape, there are plenty of nooks and crannies in and around the region to explore. Whether you’re a history buff, an outdoorsy adventurer or simply enjoy wandering around quaint Japanese neighbourhoods, Shiga will certainly satisfy your wanderlust.
(TEXT Vanessa Tai Photography Koji TSUjimura, Biwako Visitors Bureau)
Land of Plenty
To the people of Shiga Prefecture, Lake Biwa is known as the Mother Lake. The enormous lake—which spans 670.4 square kilometres—provides locals with a profusion of fish, but its fresh, clear water also sustains life around the lake. From Omi rice, grown in abundance around Lake Biwa, to the wide variety of vegetables cultivated in each district, Shiga’s lands are fecund and flourishing.
>>Read more about Shiga products
A Very Shiga Feast
You’ll never go hungry in Shiga Prefecture, not with so much good food available!
Sightseeing in Shiga
While Lake Biwa is the main draw for visitors to Shiga Prefecture, there is plenty more to see and do.
>>Read more about Shiga shigts
>>Read more about Shiga historical places
Shiga Souvenirs
Take home a piece of Shiga with you.
>>Read more about Shiga souvenirs
People of Shiga
What better way to get to know a place than through its people? We speak to a ryokan owner and an acclaimed sushi chef from Shiga.
owner of Beniayu ryokan
This luxurious 14-room ryokan is a favourite among visitors to Shiga Prefecture, and many of its customers are repeat visitors.
What are some of the reasons to visit Shiga?
Many of our guests tell us the reason they enjoy visiting Shiga is because of the slower pace of life here. You can while away your days simply enjoying the view of the lake and our sumptuous cuisine. Some of our guests love the tranquil ambience so much that they’ve been back at least four times!
Tell us what makes your ryokan so special.
The location of our ryokan offers guests a beautiful view of Lake Biwa. Plus, because our ryokan is situated away from the main road, it allows guests to soak in the peace and quiet of the surroundings.
What is a must-try dish at your ryokan?
Kamo nabe (duck hot pot) is a speciality in this region and is only available in winter. This hearty dish comprises duck meat, innards and fat, as well as a variety of local vegetables cooked together in a delicious broth made with fish stock, sugar, bonito flakes and local shoyu.
312 Onoe, Kohoku-cho, Nagahama City, Shiga 529-0364
Tel: 0749-79-0315
executive director, Hisagozushi
As the second-generation owner of this 55-year-old establishment, Chef Kawanishi dreams of bringing the flavours of Shiga prefecture to beyond the region.
Tell us more about Hisagozushi’s signature dish.
Biwa-masu sushi is prepared using Biwa-masu, a type of trout found only in Lake Biwa. This freshwater fish feeds on smaller sweet fish, which gives it a fatty flavour, as well as shrimp, which lends it its nice, pink hue. In the past, Biwa-masu was all wild caught but, in order to ensure sustainability, we’ve started cultivating it on fish farms along the riverbanks of Lake Biwa.
What is special about the rice used to make biwa-masu sushi?
This rice, Nipponbare, is cultivated here in Shiga and is widely considered to be the best type of rice for making sushi. In fact, this rice variant is highly sought after by sushi chefs all over Japan. The rice is not as chewy or sticky as other variants but has a unique texture that dissolves beautifully in your mouth.
Please share with us your future plans for Hisagozushi.
Our customer base used to be made up mostly of people from the Kansai region. But in recent years, we’ve started to attract people from outside Shiga. We even have foreign visitors now. I hope to continue using Shiga produce on my menu so that everyone can enjoy the rich flavours of our home. In fact, some of my customers have requested for a Shiga-only menu, and I’m happy to oblige.
213-3 Sakuramiya-cho, Omihachiman City, Shiga 523-0893
Tel: 0748-33-1234
All year around Shiga
Water is the mother of all delicacies. We live together with Lake Biwa, our Mother Lake.
春 – Spring (March to May)
夏 – Summer(June to August)
秋 – Autumn(September to November)
冬 – Winter(December to February)
