滋賀県·ご当地グルメ
Omi Champon
When you scoop it up with a spoon, you see a clear, golden soup. One sip reveals a gentle Japanese dashi made from kelp and bonito, which has soaked into the abundant vegetables. Omi Champon was born at a small eatery in Hikone called 'Menrui wo Kabe.' It is said to have started as an item created alongside Kyoto-style udon at this shop, which was founded in 1963. The light Japanese-style soup and mountain of vegetables gained popularity, eventually becoming widely known as 'Hikone Champon.' From there, it spread throughout Shiga Prefecture and is now loved as the prefecture's representative local gourmet dish, 'Omi Champon.' A local way to change the flavor is to drizzle a little vinegar over it. It makes you want to drink every last drop.
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