滋賀県·郷土料理
Duck Hot Pot (Kohoku)
In the cold season, gathering around a pot simmering with gentle steam warms you to your very core—this is the traditional winter duck hot pot passed down in Kohoku. As winter approaches, mallard ducks migrate to Lake Biwa from Siberia. Having tightened their bodies through a long journey and stored up plenty of fat to prepare for the cold, these ducks offer an exceptional firm texture and a sweet richness to their fat. In Kohoku, the ducks of Lake Biwa have been highly prized since ancient times, and it is said that shops serving duck dishes even existed during the Edo period. When simmered with tofu, green onions, and seasonal vegetables, the rich duck broth permeates everything. Even the vegetables, having absorbed the savory umami of the meat, become a complete delicacy. Finishing the meal with rice porridge (zosui) or udon allows you to savor every last drop of the broth. It is a quintessential flavor representing winter in the cold lakeside region.
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