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Small sweetfish from Lake Biwa (wild)
Ayu are fish widely distributed in rivers throughout the Japanese archipelago, migrating upstream from the sea in spring. Because their lifespan is only one year, they are also called "annual fish" and "fragrant fish" due to their unique scent.
Many people may think that "koayu" refers to young ayu fish, but in Lake Biwa, even adult ayu fish don't grow to be more than 10 centimeters long. These ayu are called "koayu." Koayu are a special type of ayu that inhabits only Lake Biwa in the world.
Highly nutritious food “Funa sushi”
Funazushi is Japan's oldest type of fermented sushi, made by fermenting rice with salt. It is made using natural nigorobuna fish, a specialty of Lake Biwa, and high-quality Omi rice, and is fermented for over a year in a dedicated funazushi cellar using a traditional method. Enjoy the exquisite flavor and rich nutritional value of this unique Lake Biwa delicacy with its perfect balance of sourness and umami.
Lake Biwa and the bounty of the land
We have carefully and slowly simmered lake fish that inhabit Lake Biwa, such as small sweetfish, honmoroko, goby, and small shrimp, along with the bounty of the land, such as Omi beef and red konjac, using traditional methods. Though small, they possess a simple yet delicate flavor, allowing you to enjoy a variety of tastes. Please savor the deliciousness that has supported the traditional food culture passed down in Shiga, the land of the lake.
▶Learn more about Ayu's shop, Kimura.◀
Over fifty years of experience and skill
And sincerity
At "Unagiya Gennai"
Unagiya Gennai is a specialty eel restaurant that focuses on domestically sourced eels and charcoal grilling. Carefully selected domestic eels are slowly grilled over binchotan charcoal. The surface is crispy and fragrant, while the inside is fluffy and tender. Please come and enjoy our delicious eel dishes, including our famous hitsumabushi, at Unagiya Gennai in Hikone Yumekyobashi.
▶Learn more about Unagiya Gennai◀
Raising ayu (sweetfish) from Lake Biwa and delivering the taste of the Lake Country.
A food manufacturer in Hikone City, Shiga Prefecture, brings the bounty of Lake Biwa to your table.
Kimura Suisan Co., Ltd., headquartered in Hikone City, Shiga Prefecture, is a food manufacturer that handles everything from ayu (sweetfish) farming to the processing and sale of marine products. It operates under two brand names, "Ayu no Mise Kimura" and "Unagiya Gennai," offering processed products made primarily from lake fish such as ayu, as well as dishes made with domestically sourced eels.
The company's history dates back to 1941 when its founder, Shoichi Kimura, started an ayu (sweetfish) farming business. He then developed the farming business in Hikone and established Kimura Suisan Co., Ltd. in 1970. In 1975, they launched their processing and sales division, "Ayu no Mise Kimura."
Leveraging our years of experience in aquaculture and processing, we deliver the food culture of the Lake Biwa region to dinner tables across Japan.
Using ayu (sweetfish) from Lake Biwa as seedlings, we handle everything from aquaculture to processing.
A key characteristic of Kimura Suisan is that it handles the entire process of ayu (sweetfish) farming, processing, and sales in-house.
In aquaculture, we use ayu (sweetfish) from Lake Biwa as seedlings. Furthermore, we raise the ayu in aquaculture ponds that utilize groundwater from the Suzuka Mountains and have been carefully designed to control water flow and other factors. We strive to create an environment that closely resembles a natural river, and we prioritize raising firm-fleshed ayu.
Ayu are also known as "fragrant fish" and are appealing for their unique aroma. The company has been working to cultivate ayu in a way that brings out their natural aroma and flavor, by making improvements to their feed.
Based on these many years of experience, they launched their own ayu (sweetfish) brand, "Kimura Ayu," in 2024. Starting with ayu from Lake Biwa, their dedication to quality, including meticulous cultivation methods and feed, is noteworthy when understanding their approach to craftsmanship.
Enjoy traditional foods from Shiga Prefecture, the "Land of Lakes," at "Ayu no Mise Kimura"
"Ayu no Mise Kimura," which started as the processing and sales division of Kimura Suisan, handles a variety of processed products using ayu (sweetfish) and other lake fish from around Lake Biwa.
One of our signature products is boiled small ayu (sweetfish). Using small ayu from Lake Biwa, we simmer them using traditional methods. This product, which highlights the flavor of the ayu, is popular as a side dish with rice or as a gift.
In addition, we also offer products rooted in Shiga's food culture, such as salt-grilled ayu (sweetfish), dried ayu, and funazushi (fermented crucian carp).
Funazushi is a traditional food from Shiga Prefecture, made by pickling salted fish with rice and allowing it to ferment with lactic acid. It has a unique aroma and sour taste, and is one of the foods that symbolizes the region's food culture.
Furthermore, Lake Biwa has a unique tradition of preparing tsukudani (simmered seafood) by cooking the fish and shellfish caught there in a sweet and savory sauce.
Various lake fish such as honmoroko, gori, koayu, isaza, and koebi have been used as ingredients and have been simmered slowly in soy sauce and sugar. Adding sansho pepper and ginger is one of the traditional methods used to enhance the flavor while bringing out the natural taste of the fish.
These tsukudani (simmered seafood and vegetables) are a beloved local delicacy rooted in the lifestyle of Shiga Prefecture, the "Land of Lakes," enjoyed as a side dish with rice and as a preserved food. The cooking methods and seasonings vary from region to region, household to household, and even from shop to shop, making each one unique and appealing. Tsukudani made from lake fish has also been designated as one of Shiga Prefecture's "Food Cultural Assets."
They also operate "Unagiya Gennai," which specializes in domestically raised eels.
Another business operated by Kimura Suisan is "Unagiya Gennai," a restaurant specializing in eel dishes. It opened in Hikone City in 2010 and serves dishes made with domestically sourced eels grilled over charcoal.
The raw materials used for eel are mainly sourced from domestic production areas such as Kagoshima, Miyazaki, and Aichi prefectures, selected according to the season and growing conditions.
Furthermore, they are particular about the process of soaking the purchased eels in groundwater before cooking, and also about the sauce, which is based on whole soybean soy sauce and tamari soy sauce. A distinctive feature is that they are applying their experience in handling river fish, mainly sweetfish, to their eel dishes.
While "Ayu no Mise Kimura" delivers Lake Biwa fish and traditional processed foods, "Unagiya Gennai" conveys the appeal of domestically produced eels through its cuisine. The fact that Kimura Suisan supports Japan's fish-eating culture in different ways is one of its most interesting aspects.
Passing on the blessings of Lake Biwa and the culinary culture to the future.
Kimura Suisan Co., Ltd. handles everything from ayu (sweetfish) farming to processing and sales, delivering traditional foods made from lake fish to customers nationwide.
"Unagiya Gennai" is a restaurant that is committed to farming ayu (sweetfish) using seedlings from Lake Biwa, and cherishes traditional methods to prepare boiled small ayu and funazushi (fermented crucian carp sushi), as well as handling domestically produced eels.
Adding boiled small sweetfish to your everyday meals or trying funazushi (fermented crucian carp sushi), a specialty of Shiga Prefecture, can be a great way to learn about local food culture. If you're interested in food products that utilize the bounty of Lake Biwa, why not check out Kimura Suisan's products?