The work of preparing Shiga Prefecture's traditional dish "Funazushi" is at its peak at restaurants in Otsu City.
Funazushi, a traditional dish of Shiga Prefecture, is made by pickling Nigorobuna, an endemic species of Lake Biwa, in salt, stuffing it with rice, and fermenting it.
Fermentation progresses faster when the temperature is high, so summer is said to be the peak season for preparation.
Restaurants in Otsu City also began preparation work last week.
The store plans to pickle about 1,000 crucian carp over the course of this week.
By storing the pickled crucian carp in barrels, the fermentation progresses, and around January next year, it will be ready to eat and will be served at restaurants.
Kanta Inoue, director of Shiseian, said, "Working in hot weather is difficult every year, but eating funazushi will strengthen your immune system with lactic acid bacteria. I want everyone to enjoy New Year's and family gatherings." I was.