Shiga Local Cuisine: Gori no Tsukudani

Hey there! Ever heard of a tiny fish packing a big flavor? In Shiga Prefecture, nestled around the beautiful Lake Biwa, there’s a local delicacy called “Gori no Tsukudani.” It’s made from these little guys called “gori,” which are a type of goby found in the lake. These little fish are simmered in a sweet and savory soy sauce base, often with a hint of fragrant Japanese peppercorns. It’s a taste of local tradition that’s both comforting and unique.

Dish Name: Gori no Tsukudani

• Region / Location: Shiga Prefecture
• Primary Area of Tradition: Entire prefecture, especially around the northern part of Lake Biwa
• Main Ingredients: Gori (goby), soy sauce, sugar, etc.

How It’s Eaten / Served

Gori no Tsukudani is typically enjoyed as a side dish with white rice. The rich, umami flavor of the佃煮 (tsukudani – simmered in soy sauce and sugar) perfectly complements the plain rice. You can also find it served as a component in bento boxes or as a flavorful topping. Because it’s also sold as a preserved food, it’s readily available throughout the year.

Cultural Background and Preservation

Gori no Tsukudani has long been a familiar taste in Shiga households, especially in areas surrounding Lake Biwa where gori are abundant. Gori, also known locally as “urori,” are a type of goby (specifically *Gymnogobius* species) and are even recognized as one of the “Eight Delicacies of Lake Biwa,” highlighting their importance to the local food culture. These small fish, typically about 1 to 3 cm long, live in sandy lakebeds and are in season from early summer to early autumn, making fresh gori dishes a seasonal treat. While the catch of gori has decreased in recent years, elevating them to a more premium ingredient, Gori no Tsukudani remains a cherished local flavor. It’s now widely available as a processed food, making it easy to enjoy year-round and a popular souvenir. You can even find it on school lunch menus, introducing it to younger generations, and it’s served at local roadside stations and restaurants, ensuring its tradition continues.

Additional information:

• Tsukudani: A Japanese cooking method where ingredients like small fish, seaweed, or meat are simmered in soy sauce, sugar, and mirin (sweet rice wine). This process preserves the food and creates a rich, savory-sweet flavor.
• Umami: Often described as the fifth basic taste (after sweet, sour, salty, and bitter), umami is a savory taste that is often associated with brothy or meaty flavors. It comes from amino acids like glutamate, which are naturally present in many foods.
• Bento box: A single-portion takeout or home-packed meal common in Japanese cuisine. It often contains rice, some pickled vegetables, and a variety of other dishes like fish, meat, and eggs.
• Roadside station (Michi-no-eki): Government-designated rest areas found along Japan’s national highways. They often feature local products, restaurants, and tourist information.