地域観光資源の 多言語解説文データベース

Shijimi Meshi

Shijimi meshi is a local specialty in Otsu. The dish has been popular since the early Showa era (1926–1989) and features small freshwater clams (shijimi) cooked with rice (meshi), ginger, and soy sauce.

The ingredients are all cooked and served together in a small traditional iron pot called a kama. In the past, large kama were used as cooking pots for boiling rice on a wood-fired stove. Cooking everything together in a kama has multiple benefits. The rice absorbs the salty, umami flavor of the clams, and it also sticks to the bottom of the pot and caramelizes nicely because of the soy sauce. The bits of caramelized rice add a slightly crunchy texture, the tiny, soft clams give a burst of flavor, and the strips of ginger bring a zest to the dish, which maintains its heat in the metal pot.

Diners use a wooden rice paddle to serve rice from the pot into a bowl to eat. Shijimi meshi is often served as part of a teishoku (set meal) with tofu, pickles, and other seafood.

Shijimi meshi is particularly popular in the area around Ishiyamadera Temple in central Otsu. The freshwater clams traditionally used in the dish are a species called Seta shijimi, which is native to Lake Biwa and the upper reaches of the Seta River. Shijimi meshi is considered a staple of local cuisine and is used by some as a hangover cure, because shijimi are believed to be good for the liver.

蜆仔飯

這道大津當地特色美食從昭和時代（1926-1989）早期就開始流行，用小顆的蜆仔、白飯、生薑和醬油烹調而成。

所有的材料都放在一個被稱為「釜」（Kama）的傳統小鐵鍋裡煮熟後一起食用。過去，人們使用大釜作為飯鍋，在燒柴的爐灶上煮飯。將所有食材都放到一起烹飪的好處頗多：米飯可以充分吸收蜆仔的鹹鮮味；加醬油後，鍋底會有一層焦黃的鍋巴，能帶來微脆的口感；細小柔軟的蜆仔讓味道更加鮮美；薑絲可增香提味；鐵鍋則能保溫。

蜆仔飯通常和豆腐、醃菜和其他湖鮮搭配為「定食」（套餐）供應，就餐時先用木勺將蜆仔飯從鍋裡盛入碗中食用。

蜆仔飯在大津市中心的石山寺一帶特別受歡迎，傳統上會使用原產於琵琶湖和瀨田川上游的瀨田蜆仔來製作。蜆仔飯被視為當地料理的主餐，有時也被用於應對宿醉，因為人們相信蜆仔對肝臟有益。

蚬子饭

这道从昭和时代(1926-1989)早期就开始流行的美食是大津本地特色，用小个的蚬子、米饭、生姜和酱油烹调而成。

所有食材都放在一个被称为“釜”(Kama)的传统小铁锅里煮熟后一起食用。过去，人们把大釜作为饭锅，在烧柴的炉灶上煮饭。将所有食材都放到一起烹饪的好处颇多：米饭可以充分吸收蚬子的咸鲜味；加酱油后锅底就会有一层焦黄的锅巴，能带来微脆的口感；细小柔软的蚬子让味道更加鲜美；姜丝可增香提味；铁锅则能保温。

蚬子饭通常和豆腐、腌菜和其他湖鲜搭配为“定食”（套餐）供应。就餐时，用木勺将蚬子饭从饭锅里盛入碗中食用。

蚬子饭在大津市中心的石山寺一带特别受欢迎，传统上会使用原产于琵琶湖和濑田川上游的濑田蚬子来制作。蚬子饭通常是当地料理的主食，有时也被用于应对宿醉，因为人们认为蚬子对肝脏有益。