Shinjiko Shicchin Cuisine is a collection of traditional local dishes made with seven types of fish and shellfish caught in Lake Shinji in Shimane Prefecture. Located in northeastern Shimane, Lake Shinji is a brackish lake, where freshwater mixes with seawater.
The lake has a shoreline of approximately 45 kilometers and supports a diverse aquatic ecosystem. The balance between fresh and salt water can vary depending on the season and location, creating a unique environment where a wide variety of fish and shellfish can thrive.
The towns and communities surrounding the lake, including Matsue, Tamayu, Shinji, and Hikawa, have developed a rich food culture based on these local waters.
The term “Shinjiko Shicchin” refers to seven representative fish and shellfish from Lake Shinji, as well as the traditional dishes prepared using them. The seven are generally Japanese sea bass, moroge shrimp, eel, amasagi fish, whitefish, carp, and shijimi clams.
Each ingredient has its own season, flavor, texture, and preferred cooking method. Depending on the ingredient, it may be grilled, simmered, or prepared as a soup, allowing visitors to experience the diverse flavors of Lake Shinji throughout the year.
The seven ingredients can be remembered using the Japanese mnemonic “Sumo Ashikoshi,” which sounds like the Japanese phrase for “sumo wrestling’s legs and lower back.” Each syllable corresponds to one of the seven ingredients.
Su stands for Japanese sea bass, Mo for moroge shrimp, U for eel, A for amasagi, Shi for whitefish, Ko for carp, and the final Shi for shijimi clams.
This playful word association makes the seven local delicacies easier to remember and is a fun part of the culinary culture surrounding Lake Shinji.
Because Lake Shinji contains a mixture of freshwater and seawater, it provides a distinctive environment for aquatic life. Changes in salinity and water conditions depending on the season and location contribute to the lake’s diverse ecosystem.
Shijimi clams, in particular, are one of the best-known foods associated with Lake Shinji. They are an important part of the region’s cuisine and are widely enjoyed in soups and other local dishes.
Sampling the seven delicacies provides an opportunity to discover how the unique natural environment of the lake has shaped the food culture of the surrounding communities.
Shinjiko Shicchin Cuisine is an important part of the traditional food culture of Matsue, the major city near Lake Shinji. Restaurants in and around Matsue offer a variety of dishes featuring the seven local fish and shellfish.
You do not necessarily have to try all seven ingredients in a single meal. Depending on the season and restaurant, different ingredients may be featured in different dishes. Exploring these seasonal specialties is a wonderful way to experience the changing flavors of Lake Shinji.
Enjoying locally caught fish and shellfish while looking out over the lake can also make a memorable addition to a trip around Matsue and Shimane.
Shinjiko Shicchin Cuisine reflects the unique natural environment of Lake Shinji and the culinary traditions that developed around its waters. From Japanese sea bass and eel to shijimi clams, the seven ingredients offer a variety of flavors that change with the seasons.
When visiting Shimane Prefecture, take some time to explore the local food culture as well as Matsue’s historic sights. Trying the delicacies of Lake Shinji is an excellent way to experience the connection between the region’s lake, seasons, fishing traditions, and everyday cuisine.
Remembering the seven ingredients through the memorable phrase “Sumo Ashikoshi” can make your culinary exploration even more enjoyable.