5 Photogenic Gourmet Foods and Souvenirs in Shiga

It's not just the spectacular scenery of Lake Biwa! Shiga Prefecture has plenty of "photogenic gourmet" that makes you want to take a picture. This article covers "Amo" by Kanou Shoujuan and Omi beef croquettes, plus red konnyaku from Omi-Hachiman and the "Salad Pan" from Nagahama.

01 | "Amo" by Kanou Shoujuan [Otsu City and other shops]

"Amo," the signature confection of Shiga's long-established Japanese sweets shop, is a piece whose simple beauty truly stands out. Tiny azuki bean grains carefully wrapped in pure-white gyuhi (soft rice cake) express the beauty of traditional Japanese aesthetics in their purest form.

• Photography tip: The contrast of white and azuki-bean brown creates a wa-modern atmosphere
• Best shooting time: During the day with natural light coming in; placing it on a white background or Japanese paper gives it an elegant look
• Angle: Shooting from a 45-degree angle brings out a sense of three-dimensionality
• Access: Available at department stores and station kiosks in Otsu City and elsewhere

Place one sliced piece in the foreground and the full bar behind it, and you can capture both the cross-section and the whole in a single frame. Focus on the border between the white gyuhi and the azuki grains. Adding a cup of matcha or sencha alongside introduces more color without cluttering the composition and creates a Japanese sense of negative space.

02 | Omi Beef Croquette Street Food [Hikone City, around the castle-town area]

The Omi beef croquette wrapped in crispy golden batter is a street-food staple! The appetizing deep-gold appearance, combined with a shot in front of Hikone Castle, is nothing short of the "equation for the perfect Instagram photo."

• Photography tip: The contrast of the golden-fried color and the white walls of Hikone Castle
• Best shooting time: On a clear morning, when light falls evenly
• Angle: A close-up of the croquette with a blurred castle in the background boosts the travel feel
• Access: About 15 minutes on foot from JR Hikone Station to the Hikone Castle / castle-town area; multiple shops in the vicinity

As soon as you receive the freshly fried croquette, take one shot while it is still in its paper wrapper. The steam rising and the crackling sound of the batter are at their most photogenic in the first one or two minutes. Choosing a dark wooden fence or stone wall as the background makes the white steam stand out sharply.

More of Shiga! Local Foods Worth Photographing

Shiga's flavors worth capturing on camera go beyond sweets. Here are two local specialty foods — full of color and stories — introduced on official prefectural and municipal tourism websites.

Red Konnyaku (Konjac) from Omi-Hachiman [Omi-Hachiman City]

A specialty that has long been passed down in Omi-Hachiman: the eye-catching vermilion "red konnyaku." At first sight you might brace yourself for a fiery-hot dish colored with chili peppers, but the red actually comes from the food additive ferric oxide (iron oxide) — there is no heat at all. Various stories are told about why it is red: one says Oda Nobunaga, who loved all things flamboyant, had even his konnyaku dyed red; another says it was made to resemble the red paper decorations on the festival floats of the Sagicho Festival. There are multiple theories, each handed down over the generations. It has long been cherished as a colorful dish essential at ceremonies and celebrations.

• Photography tip: In the world of Japanese stewed dishes that tend toward brown tones, the vermilion stands out dramatically. Serving it on white porcelain or black lacquerware tightens the color.
• Shooting technique: Angle natural light from the side or slightly behind to catch the gloss of the cooking liquid as a highlight. A 30–45-degree angle rather than directly overhead brings out the three-dimensionality of the dice-cut pieces.
• Where to buy: Available at manufacturers and souvenir shops in the city. The Shiga Prefecture official tourism website lists Norimatsu Shokuhin's red konnyaku as the "original."

"Salad Pan" from Tsuruya Pan [Kinomoto Town, Nagahama City]

The flagship product of "Tsuruya Pan" in Kinomoto, a post-town on the Hokkaido Highway, is the nationally famous "Salad Pan." It consists of a koppe-pan (hot-dog bun) filled with takuan (pickled daikon) dressed in mayonnaise — a long seller that has been made for around 50 years. Incidentally, the most popular item locally is apparently the "Sandwich," a round bun filled with fish-meat ham (Nagahama, Maibara & Okubiwako Tourism Association official website).

• Photography tip: The retro packaging design itself is a subject worth shooting. Cut it in half and the yellow cross-section of the takuan appears.
• Shooting technique: On an overcast day, the soft light is less likely to blow out the text on the packaging — in fact, it can be easier to shoot than on a clear day. Using the latticed doors or white walls of buildings along Kinomoto's old highway as a backdrop brings out the post-town atmosphere.
• Sensory note: The contrast between the soft bread and the crunchy texture of the takuan is what makes this product legendary.
• Access & price: About 5 minutes on foot from JR Kinomoto Station; parking available. The Salad Pan is ¥140 per piece (as listed on the Nagahama, Maibara & Okubiwako Tourism Association website). Check the official website for the latest opening hours and closed days.

Three Tips for Photographing Shiga's Food Beautifully

1. Light from the side or slightly behind: Light from the front makes the subject look flat. Position a window to either side and shoot with a slight backlight — this creates shadows on the edges of Japanese sweets or the bumps on fried food, making them look three-dimensional. 2. Steam and sheen are a race against time: Whether it is a freshly fried croquette or a just-cooked stewed dish, steam only rises for the first one or two minutes. Set it down in the bowl and take a shot right away — choose a dark background and the white steam will stand out clearly. 3. One touch of "Shiga-ness" in the background: The surface of Lake Biwa, the white walls of Hikone Castle, the latticed doors of Kinomoto — put just one local landmark behind your subject and the photo tells the story of where you ate that dish.

Shiga's food is a treasure trove packed with the nature, history, and tradition of Lake Biwa. Grab your camera and enjoy a food photography trip.

Practical Information for Your Visit

• Opening hours / closed days: Counters selling Kanou Shoujuan products inside department stores follow the opening hours and closing days of each store. The street-food shops in Hikone's castle town mostly open from around 10:00 until early evening, and closed days vary from shop to shop.
• Budget and price guide: "Amo" costs from the 1,000-yen range per bar. Ohmi beef croquettes are around 200 to 300 yen each. Admission to Hikone Castle requires a separate fee.
• Access: About 15 minutes on foot from JR Hikone Station to the Hikone Castle and castle town area. Kanou Shoujuan products can be bought at department stores in Otsu City and at station shops (there is no airport in Shiga Prefecture).
• Parking: There are paid car parks around Hikone Castle. They fill up easily during the cherry blossom season and consecutive holidays, so arrive early or use public transport.
• Photography rules: Always ask permission before photographing products or staff at shopfronts or inside shops. The castle town streets are also everyday residential roads, so refrain from setting up a tripod or otherwise obstructing passers-by.
• Points to note: Some shops do not allow eating while walking. Follow the guidance of the shop where you made your purchase, and take your rubbish home with you.

(Sources: Omihachiman City tourism information site omi8.com / official websites of each shop)