Hiei yuba

Yuba, an organic food made from soymilk, has been produced in Otsu for many generations as part of the vegetarian diet for Buddhist monks at the temples of Mt Hiei and other places.

Omi tea

Omi tea originated from seeds brought back from Tang China by the Buddhist monk Saicho and grown in the precincts of Hiyoshi-taisha Shrine.

Otsu locally brewed sake

Made from rich good water and Omi rice, Otsu's locally brewed sake is soft and pleasant to the taste.

Otsu-e
(folk paintings from Otsu)

Otsu-e have their own charm, characterized by light, easy yet resolute brushwork and patterns that are full of humor. Some of the more than 100 patterns of otsu-e are accompanied by an attached talisman, and are some of the more popular souvenirs of Otsu.

Freshwater pearls

Seedless pearls nurtured by the Biwa pearly mussel. The pearls have a deep shine, and the shapes of the pearls, each one different, bring the mysterious Lake Biwa to mind.

Otsu kumihimo
(Otsu braided cord)

Originating from the braided sword knot tied from silk dyed with plant dyes, Otsu kumihimo and its skilled and delicate craftwork and color tones convey the Japanese aesthetic sense.

Incense

With over a thousand years of tradition, a world of fragrance is created by scented wood, Chinese herbal medicines, and natural aromatic oils. The harmonies and blessings of nature soothe people's feelings andsustain their vitality.

Karahashi Yaki
(Karahashi pottery)

The pottery is of an impressive deep blue called Biwako blue. With an emphasis on handcrafted pottery with an owl motif, there are many selections of small plates and tea cups.

Funazushi (fermented crucian carp)

A rare delicacy of Lake Biwa made according to an esoteric recipe developed over a thousand years. Funa-zushi is made using "Nigoro-buna" that lives only in Lake Biwa. Funa-zushi is good to nibble while drinking sake, and it is also good to put in soup or chazuke (boiled rice with hot tea poured on it).

Duck
(November to March)

Kamo sukiyaki (duck fried with vegetables) is the most popular way to cook duck in Otsu. The best season to enjoy the mild and rich taste of duck is the winter, when the ducks have put on the right amount fat.

Kogyo tsukudani
(lake fish boiled in soy sauce)

It has long been appreciated as a nonperishable food. Lake fish such as roach or small sweetfish are boiled carefully so as not to damage their beautiful shapes.

Omi Beef

Omi beef is famous as a luxury-brand beef along with Matsuzaka beef and Kobe beef. There are various ways to enjoy it, such as steak, shabu-shabu (thinly sliced beef boiled with vegetables at the table), or gyusashi (sliced raw beef).

Shojin ryori
(vegetarian dishes)

Shojin ryori, vegetarian dishes for Buddhist monks, can be enjoyed around the famous temples, Hieizan Enryaku-ji and so on. Tasting shojin ryori, made strictly from foodstuffs of plant origin, while looking at the beautiful temple scenes, is a very refreshing experience for both mind and body.

Akai

A high-quality sweet rice cake (gyuhi-mochi) covered with well roasted soy bean powder (kinako).

Rakugan
(rice-flour cakes)

The tantalizing sweet taste and melting sensation of rakugan are a result of wasanbon (a special sugar) and the traditional technique used. Wasanbon has fine crystals and a distinctive taste and is used in high-class Japanese sweets.

Hashirii-mochi

Hashirii-mochi is named for the good water of Hashirii, a famous well that produces abundant water to quench the thirst of travelers who set out from the Otsu post station to Kyoto on the Tokaido Road.

Omi arare
(baked rice cake)

Painstakingly baked by a traditional method, Omi arare has the "homemade taste". Specially chosen waxy Omi rice is the main ingredient.

Mitarashi dango
(sweet dumpling cake)

Karasaki-jinja Shrine is the birthplace of Mitarashi dango. The dango are modeled after the large sweet dumpling cakes dedicated to the shrine at the Mitarasi Festival.