Topping the list is Omi Beef, Shiga Prefecture’s prized wagyu, renowned for its exceptional fat marbling and rich, savory flavor. Its melt-in-your-mouth texture captivates food lovers across Japan. Restaurants showcase Omi Beef in diverse styles, from succulent steaks and delicate sushi to hearty sukiyaki hot pots.

Ayu sweetfish from Lake Biwa, known as “ko-ayu” for their small size, are a local delicacy. Most ayu released into Japan’s waterways originate here, sold fresh for their culinary versatility. With soft bones, they’re eaten whole in dishes like tsukudani (soy sauce-preserved), tempura, or nanbanzuke (deep-fried with sliced vegetables in spicy vinegar sauce). Their prominence in Shiga’s traditional cuisine has even spurred specialty ko-ayu stores.

Funa-zushi, considered Japan’s oldest sushi, is a far cry from familiar nigiri. This fermented nare-zushi, made with nigoro-buna (a prized wild goldfish) pickled in salt and rice, boasts a bold, distinctive flavor. A Shiga specialty, it’s savored on special occasions like New Year’s. Its pungent taste and aroma have earned it the nickname “Japan’s blue cheese”.

Originating in Nagahama City, Shiga Prefecture, this unique dish features fragrantly grilled mackerel simmered in a sweet-and-spicy broth, which then flavors boiled somen noodles. The robust seasoning masks any fishy notes, while the mackerel, cooked long and slow until meltingly tender, elevates the dish. Rare for its soup-less somen, this flavorful specialty is a must-try when visiting the area.

Noppei udon, a Shiga specialty, features boiled udon noodles topped with a thickened broth, enriched with shiitake mushrooms, wheat gluten cakes, yuba tofu skin, kamaboko fish paste, and Japanese parsley. The viscous broth retains heat, ensuring every bite stays piping hot—a perfect match for the region’s harsh, cold climate. Warm up with this comforting dish during winter’s chill.

The “Salad Roll,” a signature creation from Tsuruya Pan, founded in 1951, is a beloved Shiga specialty. Despite its name, this unique sandwich features a long bun stuffed with takuan (daikon radish pickles) blended with mayonnaise. Its nostalgic, retro packaging, unchanged since the company’s inception, adds to its charm. Grab one at Tsuruya Pan’s main branch in Nagahama City or find it at supermarkets across Shiga Prefecture.

Red konjac jelly, vividly bright red, is a Shiga specialty tied to the fire festival of Omihachiman City’s shrines. Though its bold color might suggest spiciness, it contains no spicy ingredients. Enjoy it raw as sashimi, simmered in savory broth with soy sauce, or stir-fried. Some shops offer flavored variations, adding to its versatility.

If you're heading to Tokyo, be sure to stop by COCOSHIGA—a one-stop hub for all things Shiga! Here, you’ll find travel tips, a wide selection of local specialties for sale, and even a restaurant and bar serving unique Shiga cuisine.

On the second floor of COCOSHIGA, the Omi Beef Morishima Kankankan restaurant offers a range of dishes featuring Omi beef. They use only carefully selected cuts from a shop in Omihachiman City in Shiga that handles only wagyu brands like Omi.