Eating

Shiga Prefecture falls on the old, pre-modern Saba-kaidō, the route that traders would take (on foot!) bringing saba (mackerel) from the Sea of Japan to Kyoto. This legacy endures in the local cuisine, so expect to see a lot of yakisaba (grilled mackerel) on menus. Another (more recent) speciality is Õmi-gyū, a high-grade brand of wagyū (Japanese beef) raised locally (and named for the feudal province that became Shiga Prefecture).