滋賀県·郷土料理
Kamosuki
Thinly sliced duck meat is briefly dipped into piping hot dashi. When you take a bite just as it has lightly cooked, the springy texture and the sweetness of the fat burst across your palate. Kamosuki is a winter feast passed down in the Kohoku region, north of Lake Biance. The mallard ducks, which become firmer and fattier as the cold intensifies, are enjoyed in a clear dashi made from bonito and kelp. A unique feature is the addition of 'tataki' (softened bones and cartilage), which releases a deep, rich umami. Legend has it that Toyotomi Hideyoshi was once fond of duck hot pot. Since Lake Biwa became a closed fishing zone in 1971, the tradition has been preserved by using mallards sourced from various regions. Selected as one of the '100 Local Dishes of Japan' by the Ministry of Agriculture, Forestry and Fisheries, it is the pride of Kohoku's winter.
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