Shiga

Shiga has a basin topography centered on Lake Biwa, Japan's largest lake (area about 670 km², about 1/6 of the prefecture's area). Surrounded on all four sides by the Hira, Suzuka, Ibuki, and Nosaka mountain ranges, the temperature differences characteristic of a basin contribute to the quality of agricultural products. The annual average temperature is about 15℃, and there is a difference in annual precipitation, with about 1,500 mm on the east side (Koto) and about 2,000 mm on the west side (Kosai). Wetland rice cultivation using water from Lake Biwa is the core of agriculture, and it is known as a production area for Omi-mai (rice) (Koshihikari, Mizukagami, etc.). The Hikone and Maibara areas in the Koto region are high-quality pasture lands and serve as fattening areas for Omi Ushi (beef), leading to a combined development of agriculture and livestock farming. In Lake Biwa, fishing for various fish species, including endemic and rare species (Honmoroko, Sujiebi, Funa, Biwamasu, etc.), is conducted, and a fermented food culture, including Funazushi (fermented sushi), has developed uniquely. In the basins of the Yasu, Echi, and Hino rivers, cultivation of traditional vegetables like Aka Konnyaku (red konjac) and Hinona Kabu (Turnip) also continues as a secondary crop in paddy fields.

Source: MAFF Crop Statistics (Reiwa 5 / 2023), JMA historical weather data

The presence of Lake Biwa is indispensable when discussing the agriculture and fisheries of Shiga. The geographical condition of the lake occupying about 1/6 of the prefectural land not only supports agriculture as an irrigation water source, but has also nurtured an endemic ecosystem, fishing culture, and fermented food culture. The tradition of Narezushi, represented by Funazushi, is the wisdom of fermentation that enabled long-term preservation in an era without refrigeration technology, and it remains the identity of Shiga's food culture today. In terms of agricultural products, although there are few items that stand out in national rankings, it has high value-added brands such as Omi Ushi (beef) and Omi-mai (rice), and unique ingredients like Aka Konnyaku, Hinona (vegetable), and Chojifu (wheat gluten) maintain the diversity of the local food. There is also a history of short-distance distribution utilizing its proximity to the Keihanshin mass consumption area, and the fact that the trade network of Omi Merchants has formed the cultural background of agricultural product distribution is also a unique aspect of Shiga's agriculture.