Tokuyamazushi

Nestled among the forests and hills of Shiga prefecture lies one of the more remote must-visit spots on the Japanese culinary map. Little tourist traffic means only those in the know will make their way here, into the forested lands to the northwest of the gigantic Lake Biwa. After traveling for a while, they come across the lakeside inn, Tokuyamazushi, which has become famous for providing a unique taste of this bountiful corner of Japan. Wild game from the mountains, fresh fish caught the very same day in the lake, and waterfowl which migrate through the area all find their way onto the plates here. Adventurous diners will want to try “funazushi” crucian carp: a local delicacy that certainly doesn't suit everyone’s palate. It’s prepared by first salting the fish before preserving it by pressing into a pulp of mashed rice. A natural pickling process occurs as the rice ferments, and the dish is aged this way for over a year! The chef is very proud of this local heritage dish, while also wary that its strength might make it inedible for many. Thankfully, he balances the flavor with a bed of rice and orange roe to make it more accessible for the uninitiated. This is Japanese countryside cuisine at its most rustic and idyllic!