Dishes from Nagahama, or A Few Good Things I've Eaten Recently

Three pictures of plated food. The first shows slices of fish arranged in a circle around rice. The second shows thick noodles with beef, grated daikon, thin slices of egg, green onions, a tomato, and half a green citrus fruit. The last image shows a bowl of thin noodles with a dark fish on top, and above that there is a plate with three pieces of sushi with the same fish on top.
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Three pictures of plated food. The first shows slices of fish arranged in a circle around rice. The second shows thick noodles with beef, grated daikon, thin slices of egg, green onions, a tomato, and half a green citrus fruit. The last image shows a bowl of thin noodles with a dark fish on top, and above that there is a plate with three pieces of sushi with the same fish on top.
Yoko and I visited a town near Lake Biwa, Japan the past two weekends.

1. Funazushi. This is a fish from the lake that has been fermented. It tastes like fish salami. I like it. This one has eggs in it, which makes it about 4x as expensive as without eggs. The stuff in the middle is the rice that it is packed into to ferment. That tastes good, too.

2. Cold udon noodles with local beef. The beef is warm and tender and slightly rich. I'm not sure if the broth picks up flavor from the beef, or if the broth is made from beef, but it is delicious and sticks to your lips. The citrus fruit is a sudachi; it adds a lot to the whole dish.

3. Grilled saba (mackerel) somen and sushi. Also delicious. This restaurant is popular and this somen dish is pretty much all they sell.

Not pictured: Ayu (smelt) so fresh it is still kicking when brought to your table for you to grill and eat. I thought it might be too graphic.

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