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自家製ふなずし
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湖産鮎の塩焼き
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ビワマスの肝
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天然ビワマスの お刺身
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ビワマスの炙り
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ふなずし発酵の漬物
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琵琶湖の天然うなぎ
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関西風
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ふなずしのお吸い物
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夏の琵琶湖の天然うなぎ、ビワマス、伝統の鮒ずし、そして
琵琶湖の鮎(小鮎) 伝統の食文化を堪能致しました。
食材本来の味、香りを大切にした保存発酵の素晴らしさと
畜養、養殖、放流などの飼育技術から生まれる発展する味
とても感動致しました。地酒も楽しみ、次回は冬の時節に伺いたいです。