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  7. Biwa-Masu Sashimi (Sashimi (Sliced Raw Fish) of Biwa Trout)

Biwa-Masu Sashimi (Sashimi (Sliced Raw Fish) of Biwa Trout) ｜ Our Regional Cuisines

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  • Shiga Prefecture

    Biwa-Masu Sashimi (Sashimi (Sliced Raw Fish) of Biwa Trout)

Biwa-Masu Sashimi (Sashimi (Sliced Raw Fish) of Biwa Trout)

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  • Main lore areas

    All of Shiga Prefecture

  • Main ingredients used

    Biwa-masu (Biwa trout)

  • History/origin/related events

    Biwa trout, endemic species exclusively in the Lake Biwa, is fresh water fish belongs to Salmonidae. There are more than 84 kinds of fish inhabit in Shiga Prefecture, and 16 species are endemic species inhabit only in the Lake Biwa. Biwa trout likes low temperature water (below 15 Celsius) and inhabits in deep down in the lake. Therefore, it is believed that it inhabits only in the Lake Biwa because the lake meets all conditions. The size of fish is from 30cm~60cm (12 inches ~23.5 inches) and 2kg of weight for big one. The characteristics are that it’s smaller compared with other Salmonidae fish and it spends whole life in fresh water without moving to the sea.
    It is said that fishing in the Lake Biwa started in Jyomon Era (around AD 14000 ~ AD 3~5C). They used to catch fish coming to waterways or paddy fields, but nowadays they use unique technique in the Lake Biwa called "gillnet fishing" to catch fish.
    The amount of catch of Biwa trout has been between 20t and 50t these years, and it hasn’t distributed even in its home and becomes precious fish. Therefore, it is called "jewel of the Lake Biwa". There are many types of dishes used Biwa trout like grilled fish or simmered one. However, as Biwa trout in its season has as high-quality of fat as toro (fatty tuna) in its whole body, the locals often eat with sashimi. Biwa trout is also called "ame no io" (literally means "rain fish") because it goes upstream on heavily rainy days during its breeding season.

  • Opportunities and times of eating habits

    The fish is caught from spring to summer, and its peak is from early summer.

  • How to eat

    Fillet Biwa trout and peel, then remove bones, etc.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    To reserve the resources of Biwa trout, they have been working on the breeding program for a long time to catch native fish to take eggs and breed fish to release. The technique of breeding is improving these days, so all-female triploids, whose meat has good quality all the year, is gradually distributed as "Biwa salmon".

RECIPE

Ingredients (4 servings)

  • Biwa trout 1
  • Daikon radish 100g
  • Green shiso 8
  • Wasabi A little
  • Soy sauce A little

How to cook

  • 1. Fillet Biwa trout and peel its skin off.

  • 2. Scrape belly bone off, and remove middle and small bones.

  • 3. Rinse the trout’s meat, then wipe water off with a kitchen cloth. Slice the fish to make sashimi.

  • 4. Place sashimi on a plate with julienne-cut daikon radish and green shiso as garnish.

  • 5. Prepare soy sauce mixed with wasabi. You can prepare miso mixed with mustard and vinegar if you like.

provider : Shiga Food Culture Research Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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