For Seniors: Shiga Prefecture Local Quiz – Learn About Famous Tourist Spots and Regional Cuisine

More haste, less speed.

Make haste slowly (literally, “If you’re in a hurry, go the long way around”) is a proverb meaning that when you’re in a rush, taking a detour can actually get you there faster. Its origin is said to be Lake Biwa: rather than crossing the lake’s southern end by boat, it was safer and faster to take the longer overland route around it.

Funazushi

Funazushi is a traditional local dish of Shiga Prefecture made by salting nigorobuna (a type of crucian carp caught in Lake Biwa) and fermenting it together with rice. It is characterized by a strong odor produced through fermentation and is known as a unique delicacy of Shiga. In addition, lactic acid bacteria increase during the fermentation process, giving it beneficial effects on digestion, and in Shiga there has long been a custom of eating funazushi as a stomach remedy when experiencing abdominal pain.

Koka Ninja Village

At Koka Ninja Village, where you can immerse yourself in the world of Koka-style ninja, you can enjoy a trick-filled ninja house, a ninja museum featuring tools and gadgets, and a shuriken throwing dojo. You can even rent a black ninja outfit, so you can fully get into character and take part in a variety of hands-on experiences.

Shigaraki ware

In Shigaraki Town in Koka City, Shigaraki ware—famous for its tanuki (raccoon dog) figurines—is produced. Shigaraki ware is a type of pottery said to have begun in the Kamakura period and is one of Japan’s Six Ancient Kilns. Its hallmark features are a soft texture and a warm, earthy feel.

Chikubu Island

The four islands floating in Lake Biwa are Okishima, Takeishima, Oki-no-shiraishi, and the last one, Chikubushima. Chikubushima belongs to Nagahama City and is also famous as a spiritual hotspot and tourist destination. It is also known as the island that houses Hogon-ji Temple, one of the Saigoku 33 Kannon Pilgrimage sites.

Because it is dyed with ferric oxide (iron(III) oxide).

Red konjac gets its distinctive color from the addition of ferric oxide (iron(III) oxide), a food additive. It is harmless to health and is cherished as a specialty of Omihachiman in Shiga Prefecture. In the Omihachiman and Eigenji areas, it is commonly nicknamed “Aka-kon.”

weir fishing

Eri fishing is a traditional method that sets up structures of bamboo and nets in a lake to guide fish to enter naturally. It is practiced mainly in Lake Biwa and has a history spanning over a thousand years. Throughout the year, many fish are caught, including ayu (sweetfish) and crucian carp.