Local specialties
Kamo Nabe
- 25Shiga
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- 25Shiga
Dish log
A winter local dish of Nagahama in which duck meat is simmered with vegetables such as green onion and with tofu.
Dish profile
About this dish
- Main ingredients
- duck meat (many restaurants in Nagahama use wild mallard), vegetables such as green onion, tofu
- History and origin
- Toyotomi Hideyoshi is said to have enjoyed eating ducks from Lake Biwa when he was lord of Nagahama Castle in Omi Province, and a long-established Kamo Nabe restaurant founded in the Tenpo era is said to remain in Nagahama.
- When it is eaten
- In Nagahama it is considered a winter local dish. Restaurants begin serving duck dishes when the duck-hunting season opens on November 15, and it can be enjoyed from mid-November through March.
- How it is eaten
- Vegetables and duck meat are simmered in a pot of dashi and eaten, and in some cases zosui (rice porridge), udon, or soba is added to finish. In Nagahama it is also served as the winter specialty "kamo-suki."
Sources
- 住茂登-すみもと-｜滋賀県 · Local government · Source checked 2026-10-12
- 鴨料理 | 長浜・米原・奥びわ湖を楽しむ観光情報サイト · Tourism organization · Source checked 2026-10-12
- 鴨鍋 - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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