They produce many good local sake of great individuality taking advantage of their subsoil water from the deep row of mountains in the western part of Lake Biwa and high-quality rice suitable for sake brewing. Such local sake include "Chikubu-Jima" in Makino, "Biwa-no-Cyoju"in Imazu, "Hagi-no-Tsuyu" in Takashima, "Matsu-no-Hana" in Shinasahi and "Hurou-sen".
Processed in a tub made of sugi (Japanese cedar) for 2+ years with the use of local soybeans only.This old-style, hand-made syoyu product with an original flavor of soybeans has a little bit of nostalgic taste.
Naturally brewed vinegar slowly fermented in a tub using a method from Edo Period that has been re-created based on old documents. Its natural sweetness and simple taste go well with any dishes. Takashima City enjoys the only vinegar brewery factory in Shiga Prefecture.
Slowly, patiently but steadily fermenting carefully selected high-quality soybeans with the help of Takashima's natures and climates. You can see producers' affection in this miso product made with a lot of time and efforts.
So-called "Nare-Zushi", which is Nigoro-Buna (Carassius buergeri grandoculis) - an endemic species of Lake Biwa - salted with rice for long hours, is actually "Funa-Zushi" known well as a preservative food long handed down in Lake Biwa area. This food is popular as a nibble when drinking sake or Japanese tea. Another product called Kanro-Zuke which is made by further stewing Funa-Zushi in sake lees twice is also available.
The chicken meat seasoned by being dusted with homemade tare (sauce) is called "Tonchan", long loved as a soul food familiar in local areas. This product has now become one of the representative gourmet foods in Takashima area, an indispensable ingredient for BBQ in particular.
Ohmi Beef, one of three major Japanese beef, has been preserved and raised through high-quality rice and water as well as rich natures and professional skills. You can enjoy such sophisticated Ohmi Beef raised with a lot of efforts.
Saba-zushi, one of the famous Kyoto dishes, is a special meal still being served at festivals and seasonal events especially in Kutsuki Area of Takashima City. To Kyoto City far from the sea, saba fished at Wakasa Coast in the Sea of Japan side were transported by wagons through "Saba Highroad" after being added by a pinch of salt. Additionally, various efforts are made for its preservation such as moisturizing bamboo peels used for holding them. Kutsuki Area in which Saba Highroad passes through has unique food cultures such as Saba-Zushi, Saba Nare-Zushi and Saba-Nuta (dressed with vinegar and miso).
Fishes made in Lake Biwa are soundly boiled with secret seasoners. Please enjoy this product as a nibble drinking Japanese tea and as a souvenir/gift of Lake Biwa.
This is a mochi product completed with Tochi berries and good-quality sticky rice, reminding you of an old, classic taste from your hometown. While this product used to be an emergency food in the mountain villages with poor rice production, it has now become a standard gift/souvenir because of the flavor and mild taste unique to Tochi berries.
Ado-Berries are cultivated in specific farms in Takashima City. Their picking season is June. Please try their limited-time-only raw fruits to enjoy their sweetness, delicate acid tastes, and unique flavor. In addition, you can enjoy their candies, sweets, soft-serve ice creams, drinks, etc. in every season. These products are sold at several spots in the city including "Roadside Station - Toujyu-no-Sato Adogawa" and "Tourism Products Exhibition & Direct-Sales Space - Takashima/Marugoto (Whole Sale) Department Store".
Imazu-Cho Fukashimizu Area is the best production area of kaki (Japanese Persimmon) in the prefecture. The fan-shaped area of Momose River has well-drained soil where kaki production has begun about 100 years ago (Taisho Period). Fuyu-Gaki are picked in the period from the end of October to December every year. They are perfect in terms of both moisture content and sugar content, sold at respective places in the city as well as heavily shipped to Kyoto, Osaka and Kobe Areas.
Takashima Ichiziku's well-colored, ripe and strongly sweet fruits are picked during the period from around the end of August to the end of October. Its sugar degree is 17 or so. Takashima City is one of its prominent production regions in the prefecture.
