🍜 Sōhonke Kitahina Old Shop

Established in the 5th year of the Genna era (1619), this long-standing shop has a history of over 400 years. Funazushi is one of the so-called "cooked sushi," which is considered the ancestor of sushi. It is made by fermenting salted fish and rice through lactic acid fermentation, a traditional fermented food passed down in the Omi region since ancient times. Funazushi primarily uses the Goro funa fish, a native species from Lake Biwa. The fish, which retains its roe and is carefully processed, undergoes two years of salting before being mixed with Omi rice and fermented for an additional 1 to 2 years to complete the process. It is made using wooden barrels, which are now rare, resulting in a rich flavor and aroma. The "Funazushi Rice Pickle" contains plump fish roe and has a rich flavor reminiscent of Japanese-style cheese. It is delicious when eaten directly or enjoyed as ochazuke with shredded kombu. The "Ogomitsu Pickle," made by repeatedly fermenting the rice from funazushi in sake lees, has a smoother texture, making it perfect for those trying funazushi for the first time. Additionally, the side dish "Funazushi Fermented Rice," which is drizzled over white rice or bread, is also worth trying. It is a highly recommended souvenir from Shiga.

A long-established store that opened in the early Edo period. It sells carp sushi pickled in wooden barrels. Carp sushi takes 3 to 4 years to complete the pickling process. For first-time tasters, the "Ogomozu Kanro-zuke" is recommended as it is easier to eat.