Cuisine

Lake Hamana: Japan's premier treasure trove of culinary delights.
Even food connoisseurs yearn to sample our local delicacies.
We carefully select our ingredients.

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  Eel

  Over a century ago, in 1900 (the 33rd year of the Meiji era), Kurajiro Hattori recognized Lake Hamana's potential as a prime location for eel farming. He established eel ponds covering roughly eight hectares in Maisaka Town, Nishi Ward, and pioneered a then-revolutionary cultivation method: capturing young eels, known as "kuroko," that had grown to about 15 centimeters in Lake Hamana, and nurturing them to maturity in the ponds.
  Eel is rich in vitamins B1 and A, known to boost appetite, combat summer fatigue, and improve eyesight.
  Eels prefer warm climates and clean water. Lake Hamana's temperate climate and natural water, drawn from 400 meters underground, create an ideal habitat.
  In the past, eels were raised in outdoor ponds. Because they hibernate and don't eat from autumn to spring, it took two to three years to raise them from glass eels to market size.
  Today, eel farming primarily relies on vinyl greenhouse ponds, but the eels are still transferred to outdoor ponds during the summer. This patient and meticulous approach to raising them contributes to the exceptional flavor of Lake Hamana eels.

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  Pufferfish

  The tiger pufferfish reigns supreme among its kind.
  While pufferfish often evokes thoughts of Shimonoseki in Yamaguchi Prefecture, a surprising fact is that many of the wild tiger pufferfish found there are actually caught in the Enshu Sea. Shifts in ocean currents have led to increased catches, making the Enshu Sea a prime fishing ground for wild tiger pufferfish in Japan, with a significant portion landed at the local Maisaka fishing port.

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  Soft-shelled Turtle

  Like eels, soft-shelled turtles thrive in the warm climate of Lake Hamana. Considered a delicacy on par with pufferfish, soft-shelled turtle has recently gained popularity not only for its nutritional value but also for its abundance of collagen and vitamins, known for their benefits to women's beauty.

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  Mud Crab

  The mud crab (Scylla serrata) is a prized crustacean found only in select regions.
  Ranging from the Boso Peninsula southward to Australia and the western Indian Ocean, the mud crab finds its northernmost habitat in Lake Hamana. Long considered a local specialty, the mud crab's scarcity in recent years has elevated it to a highly sought-after delicacy. Within Japan, commercial fishing for mud crabs is restricted to Lake Hamana, Urado Bay in Kochi Prefecture, and the Yaeyama Islands in Okinawa Prefecture.
  The mud crab's meat is rich in high-quality protein, boasting a unique, delicate sweetness derived from its abundance of betaine and amino acids. Its low-fat content further enhances its distinctive flavor.

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  Kuruma Prawn

  Kuruma prawns from Lake Hamana are renowned for their exceptional quality, even holding a top-brand status at the Tsukiji Fish Market. Often hailed as the most delectable among edible shrimp, they share the prestige of spiny lobsters as a luxury seafood, prompting widespread aquaculture and sea ranching efforts (a practice of releasing juveniles into the sea to boost populations for later harvest).
  The Kuruma prawns inhabiting Lake Hamana are relatively small, reaching up to about 13 cm in size. As they mature, they migrate to the open waters of the Enshu Sea.
  Spawning occurs in the Enshu Sea, and the newly hatched offspring return to Lake Hamana to grow within its nurturing waters. Thus, Lake Hamana serves as a vital nursery for Kuruma prawns, its warm climate and nutrient-rich waters fostering their delectable flavor.