# Kogyo-no-tenpura (Tempura of lake fish) ｜ Our Regional Cuisines

**Cuisine Name**: Kogyo-no-tenpura (Tempura of lake fish)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Shiga Prefecture

## Main Ingredients Used
Small sweetfish, wheat flour, eggs, etc.

## History, Origin, and Related Events
"Tempura of Lake Fish" is a classic dish in Shiga Prefecture, featuring small sweetfish, Isaza, and smelt caught in Lake Biwa. The freshly fried lake fish has no unpleasant odor and is delicious. Shrimp with its shell, known as suji ebi, is also used for tempura and mixed tempura.The ideal fish for "Tempura of Lake Fish" is the small sweetfish from Lake Biwa. These sweetfish, which grow to only about 7 cm in length, concentrate a delicious flavor and have a soft texture, making them easy to eat. Fishing for them takes place from around May to early August.Apart from small sweetfish, Isaza is also commonly consumed as tempura. Isaza, a type of goby, inhabits the deep waters around 70 meters in Lake Biwa, leading to fishing activities in the deep northern region of the lake. Isaza is distinctive for its unique flavor.Initially not native to Lake Biwa, smelt (Wakasagi) has become suitable for tempura following Isaza. While the exact reason for the appearance of smelt in Lake Biwa is not clear, their population has increased with higher catches, following the trend set by small sweetfish. Wakasagi inhabit almost the entire area of Lake Biwa, mainly in the northern region, and are also found in Lake Yogo. They come into season from late November to the end of January.

## Opportunities and Times of Eating Habits
The seasonality of "Tempura of Lake Fish" is determined by the lake fish caught in Lake Biwa, such as small sweetfish, Isaza, and smelt, allowing one to enjoy it throughout the year. Small sweetfish are in season from May to early August, Isaza from September to April, and smelt from late November to the end of January.

## How to Eat
To prepare small sweetfish, they are washed, drained, and sprinkled with salt. A mixture of eggs and cold water is combined, and sifted wheat flour is added. The fish are then coated with the batter. Heat the oil, coat the small sweetfish in potato starch, and fry them.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This dish continues to be made at home, passed down from parents to children. Moreover, it is offered in inns, restaurants, and can be conveniently purchased as a side dish in local supermarkets, making it easily accessible.

## Ingredients
- Small sweetfish: 200g
- Wheat flour: 50g
- Katakuriko(=potato starch): 25g
- Egg: 1／2 and cold water 100ml
- Salt: 1 tbsp.
- Tempura oil: As needed
- Green Shiso: 5 leaves

## Recipe
1. 1. Wash the small sweetfish, drain the water, and sprinkle with salt.
2. 2. Combine the eggs and cold water, mix well.
3. 3. Sift the wheat flour, pour in the egg mixture, and create the batter.
4. 4. Heat tempura oil to around 180 degrees Celsius.
5. 5. Coat the small sweetfish with potato starch, tap off excess, and coat with the batter from step 2 before frying.
6. 6. Arrange shiso leaves, and plate the small sweetfish.

## Provider Information
provider : Shiga Food Culture Research Association

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