滋賀県·特産品
Honmoroko
Among the Moroko fish caught in Lake Biwa, Honmoroko is renowned as the most delicious and premium variety. Highly prized even in traditional fine-dining restaurants (ryotei), this small fish—measuring about ten centimeters—boasts an undeniable flavor. Its peak season is winter, when it becomes so rich with fat that the dripping oil can even catch fire when grilled. The top recommendation is, without a doubt, salt-grilling (Suyaki). Slow-grilled over charcoal, it finishes with a fragrant aroma from its own rendered fat, offering a subtle sweetness and a lingering bitterness from the innards. A small touch of ginger soy sauce or vinegar miso makes it impossible to stop eating. Smaller specimens are also excellent as tempura. Within the light, crispy batter, the sweetness of the flesh and the bitterness of the organs melt together beautifully. One of the joys of such a small fish is being able to enjoy it whole, from head to tail. It is counted among the 'Biwa Hakuchin' (Eight Delicacies of Lake Biwa) and is a winter delicacy that the lakeside region takes great pride in.
Record it after reading
