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volume 4

Scan for a map of all eventsand places found in this issue!

LIFE AND PRAYERWITH WATER
Since long ago, the communities around the great Lake
Biwa have been devoutly grateful for the bounty they havebeen blessed with. Their awe of nature inspired deep belief

in the spirits that inhabit the clear and pure local water.

Throughout Shiga, water worship is at the heart of a wide
variety of local traditions and religious culture.

SHIRAHIGE SHRINE - THE GATE TO LAKE BIWA
The iconic vermilion torii gate standing outside the shrine in the shallow watersof Lake Biwa has become a symbol of Shiga itself. Reflections of the sunrise
across the water offer a beautiful backdrop for a magnificent morning view ofthe gate. Dating back 2000 years, this shrine is known as the oldest in Shiga,
and is also the head of 300 Shirahige shrines around Japan. The name
Shirahige means white beard, a sign of longevity, so many visitors pray here fora long healthy life. Others pray for fortune or guidance to the enshrined diety,
Sarutahiko-no-Okami, a god of the earth known for guidance and strength.
TEL 0740-36-1555
ADDRESS 215 Ukawa Takashima, Shiga
OPEN Always open (shrine office open from 9:00am to 5:00pm)
ADMISSION FreeWEB http://shirahigejinja.com

A GENESIS OF SUSHI BORN FROM LAKE BIWA
SUSTAINABLE LIVING BLESSED BY PURE WATER
LIFE AND PRAYER WITH WATER
EVENT SCHEDULECHIKUBUSHIMA - ISLAND OF SANCTUARYISAKI-NO-SAOTOBI – 1000 YEAR OLD RITUAL CEREMONYOne of Lake Biwa’s three islands, Chikubushima is known as “the dwelling of
the gods” because since ancient times, the entire island was treated as an
object of worship and is also believed to be a natural power spot. With a 2
kilometer perimeter, the island has no permanent residents but welcomes daily
visitors to Tsukubusuma Shrine and Hogon-ji Temple. Long associated withwater deities such as the dragon that was believed to inhabit the lake, the island
holds an annual festival on June 14th to celebrate this deity.

The annual Buddhist ritual, Isaki-no-Saotobi, takes place on August 1st at
Isaki-ji Temple. Buddhist monks walk out onto a narrow beam extending fromthe temple’s rocky cliff-face, then jump off the end for a seven-meter drop into
the lake below. Through this ritual, the monks embody the spirit of salvation bydaring to sacrifice their own bodies for the service of others, an integral lessonof Buddhist practice. Emerging from the water afterward is a symbol of rebirth.
This unique ceremony’s long history is believed to date back nearly 1,000 years.

TEL 0749-65-6521
ADDRESS Chikubushima Hayazakicho Nagahama, Shiga
OPEN Hours depend on ferry boat schedule
ADMISSION Adults: ¥400 / Children (12 or under): ¥300
WEB https://kitabiwako.jp/en/travel_guide/spot/detail?id=1822*Note: Smoking in designated areas only

TEL 0748-32-7828
ADDRESS 1391 Shiraocho Omihachiman, Shiga
DATE August 1st, annual ceremony begins 11:00am
ADMISSION FreeWEB http://www.isakiji.jp/ (Japanese only)

CULINARY CULTURE

PRESERVING A PAST OF PROBIOTICS
Shiga Prefecture is symbolized by
the pure freshwater lake, resting at
the heart of its vibrant landscape ofmountainous nature. As rain falls onthese mountains and forests, it
seeps deep into the ground, which
provides a natural filter, as the water
makes a subterranean journey thatwill eventually lead to the great
mother lake, Lake Biwa.
The unique geography and year-round humidity
gave rise to the development of a rich local cultureof fermentation here in Shiga. Many common“Biwaichi” is a cycling route covering about 200km as it follows the Lake Biwa
shoreline. For first-timers or those who prefer a relaxed pace to explore nature, food,and culture along the route, the “Biwaichi Cycling Navi” mobile app is your perfectcompanion! It includes alternate routes for some backroad biking to experience local
Shiga life, while also providing info on recommended stops for food, sightseeing, andscenic views. We hope it helps in making an unforgettable Biwaichi adventure!

ABOUT SHIGA

BIWAICHICYCLING NAVIBIWAICHIRENTAL CYCLEBIWAKO VISITORSBUREAUbiwaichi-cycling.com/en/ en.biwako-visitors.jp

Shiga Prefecture is located just northeast of Kyoto, at the center ofJapan’s main island. We’re home to Japan’s largest lake, Biwako, or Lake
Biwa, and a community of unique culture and traditions that developed
over time in harmony with the nature that sustains our local cuisine,industry and lifestyle. Scenic lake views and abundant nature have beena continual source of inspiration for artists. As a junction between Eastand West Japan, Shiga is also a land of many historic sites such as
temples and castle ruins, as well as many enchanting traditional towns.

staples of Japanese cuisine such as soy sauce,miso, sake, and rice vinegar are all made using
fermentation processes, but it may come as asurprise that the earliest forms of sushi also
involved fermentation. Sushi originated withnarezushi, a fermented fish or meat preserved withsalt and rice, which is said to have been introduced
to Japan in the ancient past along with rice farming.
Funazushi became the dominant local variety ofnarezushi, and is a version made with funa, or carp,
caught from Lake Biwa. In recent times, funazushi
has increasingly drawn attention at home andabroad as both a power food and local delicacy.
continued inside

Easy access from Kyoto!

FUKUIBY SHINKANSEN

GIFU- Kyoto Sta. to Maibara Sta. in about 20 min.

Lake
Biwa

- Nagoya Sta. to Maibara Sta. in about 27 min.

AICHI

SHIGA

KYOTO

BY JR TRAIN- Kyoto Sta. to Otsu Sta. in about 9 min.

Maibara

Kyoto

Otsu

OSAKA
MIE
NARA

PUBLISHING : Shiga Prefecture / 2019.7

NagoyaSUSTAINABLE
LIVING

A GENESISOF SUSHIBORN FROM LAKE BIWA

BLESSED BY PURE WATER
Water for Life ー
The culture of kabata

A Funazushi Shopin Business Since 1869
Honke Sakamotoya ( 本家阪本屋), a funazushi specialty shop in Otsu, originateda few centuries ago as a ryotei restaurant in service of the Zeze Domain, theEdo Era domain of the Otsu area, serving freshwater fish dishes including
funazushi. In 1869, the restaurant transitioned into a specialty shop, becoming
the first to introduce funazushi to the commercial market.
Stepping foot into the historic structure, visitors see packages of tsukudani(foods preserved in a soy sauce reduction) made of variety of fishes, such as
ayu and shrimp on display, as well as delicately sliced funazushi. Kenichiro
Uchida, the fifth-generation shop owner, has continued the funazushi legacy,using locally-sourced ingredients such as carp direct from Lake Biwa andOmi-mai rice, taking care to honor the recipe that has been passed down since
the shop’s foundation. Funazushi is typically made with nigorobuna, or cruciancarp, but there are also many recipe variations for a range of tastes andtextures. One variant offered by Honke Sakamotoya is oizuke, or “longpickling,” which extends fermentation for another year by replacing the picklingrice in the middle of the process.
The shop’s current building was built in 1933, and is registered as a national
cultural property, offering plenty of historic charm to delight visitors who comefrom near and far to enjoy this local delicacy.

Fermentation ー A richtradition of local cuisine
Narezushi is the original dish that evolved into the modern sushi we know andlove. The original meaning of the word sushi” was “sour rice,” and in narezushi,
the rice was made sour by fermentation, whereas in contemporary sushi, thesour component comes instead from rice vinegar. Narezushi was introduced toJapan in ancient times, along with rice farming, from the Asian continent.
People began using the technique for preservation of fish or meat. With few
alternatives for preservation, narezushi became popular and spread throughout
Japan, but today it is found only in select regions. With bountiful rice crops anda lake that provides a ready supply of carp, funazushi became the favored typeof narezushi in Shiga, and is still enjoyed today as a local delicacy.

In recent years, the lake’s carp population has declined due to environmental
changes, such as diminishing areas of reeds where carp lay their eggs, andrapid proliferation of invasive species. This in turn has also impacted local
funazushi production, yet local people are working hard to both continue thetradition, and to promote a clean and sustainable environment.

The Harie District of Takashima City offers a tranquil atmosphere and scenic
views of traditional village life as you stroll down the street admiring the
traditional yakisugi charred cedar siding, or the contrast of red bengara stained
beams against white plaster walls. Clear channels of spring water flow throughthe town in a system designed for sustainable balance with the local ecosystemthat has lasted centuries. The waterways also connect to each house with akabata, or a basin for everyday household use which is fed by spring watersupply and overflows back into the channels. The water keeps a steadyyear-round temperature of about 13 degrees. Residents use kabata for cooking,doing dishes, and cooling their farm vegetables. In the kabata overflow area, youwill meet the other residents, the local carp. They play a part in keeping the water
clear by eating algae and food residue. People believe the deity of water resides
in kabata, so the New Year begins by gathering fresh water from the kabata,offering it at their family altar, and then making the New Year’s ozoni dish, a soupwith mochi and vegetables. The outer portion of kabata connect to the water
channels shared by all the households, so everyone is careful to keep the waterclean for each other, especially those who are further upstream. The mutual trustand care between residents help to ensure a pure sustainable ecosystem.

Satoyama ー Supporting lifeand protecting nature

Honke Sakamotoya ( 本家阪本屋 )TEL 077-524-2406
OPEN 9:00am to 6:00pm

ADDRESS 1-5-21 Nagara Otsu, Shiga
CLOSED Sundays
WEB http://www.sakamotoya.biz/index.html

Funazushi is one of those delicacies that may not be for everyone as its strong
smell is a defining feature. The dish is often compared to blue cheese and has
been introduced as the “world’s stinkiest food.” The smell and flavor can bevery different depending who makes it, and how or where it is made. And while
the smell and taste are too much even for many local people, there are plentyof devoted funazushi lovers, each with their own favorite flavor profile.
“The taste can vary from year to year or evenbetween containers of the same batch
depending on slight changes in weather,storage location, etc. since the fermentationis activated by bacteria in the air,” said Mr.
Uchida, owner of Honke Sakamotoya.

Fifth-generation shop owner, Kenichiro Uchida.

In spring, carp are caught from the lake andpickled with salt, and in summer are put into
tubs with steamed rice. Fermentation iscomplete before the year’s end, so it became
a local area tradition for people to put out aspread of funazushi at the feast during the
New Year family gathering.

Within 6 months, the probiotic lactic acid bacteria will have consumed all theharmful bacteria, so there is no worry of food poisoning. Mr. Uchida continues,“funazushi is known as nutritious superfood by locals since it contains a lot ofvitamins, calcium and protein, believed to help cleanse the blood. So somepeople eat it to treat allergies such as eczema or hay fever.”

Cooling vegetables in a Harie District household kabata.

The life with water here in Harie was featured in a 2004 BBC documentary
called “Satoyama: Japan’s Secret Water Garden,” a work that gainedinternational acclaim. The word “satoyama” describes a concept ofsustainable rural life that maintains local biodiversity, and the word’s origin
comes from “sato” and “yama,” or “village” and “mountain.” Residents in thisvillage strive to preserve traditional lifestyles by coexisting with nature, which
includes sharing the waterways, not only with each other but also with thefishes and creatures as the water connects with surrounding streams and rice
fields. Therefore, washing in kabata is done only with environmentally-friendly
detergents made from recycled biodegradable oils. Keeping the environmentalbalance sustainable for all life ensurespreservation of other local traditions as well,such as making funazushi every year.
Utilizing water and nature within thecommunity while carefully ensuring ahealthy local environment enables asustainable balance for the people, andmoreover, for all of the life in the area’ssurrounding ecosystem.
An approved local guide is required for all visitors to Harie. See below for details.
Harie Shozu no Sato Committee

Waterways fed by mountain waters, and shared by the Harie community.

ADDRESS 372 Harie Shinasahicho Takashima, Shiga
EMAIL shozunosato@lapis.plala.or.jp
ADMISSION By email reservation only, at least 24 hours in advance. Guide fee: ¥1000 per person.
WEB http://harie-syozu.jp/

Tsukudani made with traditional recipe, Samples available.

Osakana Asahi - Tsukudani Shop of Local Fisherman

Funa, or carp, during the funazushi-making process (left), and the final plated funazushi (right).

Here in the Harie district, Osakana Asahi sells a wide variety of tsukudani
made from freshly caught fishes of Lake Biwa as well as locally madefunazushi. At their outdoor kabata shed, you can meet large fishes and a giant
salamander, who was rescued after injury and is a nationally-protected
species. A pair of side-by-side faucets here also lets you conduct your own
taste test between the local tap water and the natural spring water.

TEL 0740-25-3319
OPEN 8:00am to 5:00pm

ADDRESS 345-1 Harie Shinasahicho Takashima, Shiga
CLOSED Irregular closingsEVENT SCHEDULE
CURRENT AND UPCOMING SHIGA EVENTS IN

Scan for a map of all eventsand places found in this issue!

JULY, AUGUST, AND SEPTEMBER, 2019

EXCHANGE AND EXPERIMENTATION TOWARD A NEW GENERATION OF CERAMIC ART

NOH PERFORMANCE: NUE (NIGHTBIRD)

Noh, the traditional theater art thatreceived UNESCO cultural heritage
designation, will be performed on afull-scale Noh stage. This play
depicts the sorrow of a monster
nightbird, or Nue, who was slain after
trying to haunt the Emperor. This is amasterpiece of the renowned historic
Noh playwright, Zeami.

Shigaraki Ceramic Culture Parkhas provided the opportunity for
1,200 artists from 53 different
countries to meet and create. This
exhibition explores the future ofceramic arts through the work,
words, and visual art of theseinternational artists.

J UN ~ SE P

DATE June 18 (Tue) to September 6 (Fri), 2019
TIME 9:30am to 5:00pm (admission until 4:30pm)
PLACE Shigaraki Ceramic Culture Park, 2188-7 Chokushi Shigarakicho, Koka CityADMISSION Adults: ¥500, High School and College Students: ¥380, Children 15
and younger: Free. Group rate for 20 or more: Adults: ¥400, Students: ¥300.
TEL 0748-83-0909
WEB https://www.sccp.jp/e/27TH "SALMON WHO FORGOT THE SEA"EXPLORING SECRETS OF BIWA SALMONS EPDATE September 7 (Sat), 2019
TIME 2pm to 4:30pm (doors open at 1:30pm)
PLACE Otsu Traditional Performing Arts Center (246-24 Onjojicho, Otsu City)ADMISSION Prime Seat: ¥5,500 advance ticket or ¥6,000 door ticket
Regular Seat: ¥5,000 advance ticket or ¥5,500 door ticket*Note: no refund after purchase
TEL 077-527-5236 (no English service)
WEB http://www.dentogeinokaikan.net/

24TH CERAMIC ART MARKET

A chance to "Touch Art
and Meet Artists" at thisfair of ceramic artists
living and working in
Shiga. Works range fromceramic wares such astableware, tea ceremonyutensils, and flower pots,
to glass wares.

J UL ~ N OVDATE July 20 (Sat) to November 24 (Sun), 2019
TIME 9:30am to 5pm (admission until 4:30pm)
PLACE Lake Biwa Museum (1091 Oroshimocho, Kusatsu City)ADMISSION Adult: ¥300 (¥240 group rate), College & SHS Students: ¥240(¥190 group), Elemetary & JHS Students: ¥150 (¥120 group). Group rates
are for 20 or more. *Separate museum addmission also required.
TEL 077-568-4811
WEB https://www.biwahaku.jp/

CULTURAL LECTURE

Shiga, known in old times as
Omi, has been home to about
1300 castles of various scales,such as Azuchi and Hikone
Castle. This lecture will introduce
the history and viewpoints
regarding such local castles, aswell as some of the efforts for their preservation.

DATE September 28 (Sat), 2019
TIME 10:30am to 4:30pm
PLACE Piazza Omi (1-1-20 Nionohama, Otsu City)ADMISSION Free. *Must reserve by email 2 days in advance.
Reservations are first come, first served.
Make a reservation by email to ma16@pref.shiga.lg.jp
TEL 077-528-4678

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NAGAHAMA TRADITIONAL PERFORMINGARTS AND FESTIVAL

AT SHIGARAKI CERAMIC CULTURE PARK

“Biwa masu” is a salmon species
endemic to Lake Biwa. Its delicious
flavor has made it a favorite of local
communities. This exhibition
explores the evolution and history
of Biwa masu based on the latest scientific research. You’llalso learn about the history between Biwa masu and Shiga’s
people, as well as challenges for future sustainability.

INTRODUCTION TO OMI CASTLESS EPDATE September 21-23 (Sat-Mon), 2019. *Rain or shine unless severe weather
TIME 9am to 5pm (4:30pm on the final day)
PLACE Shigaraki Ceramic Culture Park, 2188-7 Chokushi Shigarakicho, Koka CityADMISSION FreeTEL 0748-83-0909
WEB https://www.sccp.jp/e/This event showcases a varietyof the local traditional perfoming
arts of the Nagahama area,
gathered to perform for thefestival audience. Enjoy
traditional dance and music thathas been passed down throughlocal history, as well as festival costumes and instruments
which are also on display.

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DATE September 29 (Sun), 2019
TIME 11am to 2:30pm (tentative)
PLACE South Square, Nagahama Hikiyama Museum (14-8 Motohamacho,
Nagahama City)ADMISSION FreeTEL 0749-65-6510 (Preservation Society of Nagahama Cultural Properties)

EMPERORS AND THE OMI REGION -THE MUSEUM OF MODERN ART, SHIGA:GOKASHO TOWN WALK

Koka City is a place withimperial connections as it wasonce declared the capital by
Emperor Shomu. This exhibition
features paintings andcalligraphic works, as well as
relics of successive emperors
and beautiful works made by court painters.

An exhibition with the theme"Symbiosis, the harmony
between people and land." Theprimary featured works are by
three dynamic young Shigaassociated artists.The exhibition
will be shown inside an old
traditional house as well as theTransit [stone], 2018, by Kakuya Fujinaga.
surrounding area of Taizanjino in
Photo by Mugyuda Hyogo, courtesy ofGallery PARC
Takashima City.

This parade features people
dressed in various late-Edo to
Taisho Period costumes
walking through the historical
Gokasho Town, formerly hometo the famous Omi merchants.
During the event, Buddhist
treasures and Omi merchant heirlooms are brought out forrare public display at temples and former merchant houses.

FROM THE MUSEUM OF SHIGA PREFECTURE
COLLECTIONSJ UL ~ S E P

DATE July 27 (Sat) to September 29 (Sun), 2019
TIME 10am to 5pm
PLACE Tsuchiyama History and Folk Museum (2230 Kitatsuchiyama
Tsuchiyamacho, Koka City)ADMISSION FreeTEL 077-528-4672

ART SPOT PROJECT VOL.2 - SYMBIOSISS EP ~ O C T

DATE September 21 (Sat) to October 20 (Sun), 2019
TIME 10am to 5pm
PLACE Tanaka Tei Nagaya & surrounding area (4915 Tanaka Adogawacho,
Takashima City)ADMISSION Free. Workshop attendance requires reservation.
TEL 077-522-2111 (office hrs 8:30am to 5:15pm weekdays)
WEB https://www.shiga-kinbi.jp/

BURATTO GOKASHO MACHIARUKI

DATE September 29 (Sun), 2019
TIME 9:30am to 4pm (Procession from 1pm to 2:20pm)
PLACE The area around Kondocho Gokasho, Higashiomi CityADMISSION FreeTEL 0748-24-5662
WEB http://www.higashiomi.net/

SE P

BIWAKO HALL EVENTSTEL 077-523-7133
ADDRESS 15-1 Uchidehama, Otsu City
OPEN 10am to 7pm
CLOSED Tuesdays
WEB https://www.biwako-hall.or.jp/en/

2019.07.24

Kabuki Performance: Shochiku Dai Kabuki

Theatre2019.07.27-28“Turandot” by G.Puccini

Main Theatre

2019.08.05-07

Ryusuke Numajiri Seminar for Conductor V

Main Theatre

2019.08.10

Shakespeare for Children: “The Taming of the Shrew”

Theatre2019.08.29

Naoki Nizuka Tenor Concert

Ensemble Hall2019.09.07

Period-Instrument Ensemble: Tablatura

Ensemble Hall2019.09.14

BIWAKO HALL Vocal Ensemble 69th Regular Concert

Ensemble Hall2019.09.23

Piano Quintet “Trout” by F. Schubert

Ensemble Hall

Biwako Hall Center for the Performing Arts is
one of just a few spaces in Japan equippedwith a four-tiered quadruple stage main
theatre, as well as a performing arts theatre,and smaller ensemble hall. A wide variety ofwonderful performances take place here instate-of-the-art facilities featuring exceptional
acoustics to offer immersive enjoyment foraudiences here in our lakefront theatre.
Scan code for English Calendarof Biwako Hall Performances:https://www.biwako-hall.or.jp/en/performance/

PUBLISHING : Shiga Prefecture / 2019.7