2013 Volume 53 Issue 3 Pages 47-68
This paper aims to clarify the characteristics of food system on freshwater fish and shellfish from Lake Biwa (called “Kogyo”). Therefore, the author researched into present conditions of fishing, distribution, processing, and consumption of them in Shiga Prefecture.
In Lake Biwa, the quantities of fish caught have been decreased since 1990. Except for Ko-ayu (small ayu), the catches of fish in demand for processing are poor, such as crucian carp, goby, minnow, shrimp and shijimi clam. Then, the products of inland aquaculture, mainly ayu farming, are half of 1980’s.
Among the distribution, many of the fresh fish and shell are processed and consumed in Shiga Prefecture. In addition, there are two distribution routes to other regions of fishery products. One is the shipment of ayu fry for stocking or farming, another is aflow of the high-valued fish (Ko-ayu, minnows and so on) to Kyoto city.
The firms located near fishing ports process fish and shellfish in Shiga Prefecture. They generally combine retailing, wholesaling, processing, and inland culturing, mainly product tsukudani, preserved food boiled down in soy sauce, and Funa-zushi, pickled crucian carp.
In Shiga Prefecture, freshwater fish and shellfish from Lake Biwa are common foods, but the market is reduced by the decline of fishing industry in Lake Biwa and the fall of demand for fish. Therefore, local government started a campaign (called “Oi-shiga Ure-shiga Campaign”) to promote the local production for local consumption of foods in 2008.
In conclusion, the food system of freshwater fish and shellfish in Shiga Prefecture has consisted of the fishery resources in Lake Biwa, local demand, and regional industries that have connected them, such as wholesaling, retailing and processing of Kogyo. However, the changes of “Fishery Environment” are affecting its balance. We should watch future trends.
