Lake Shinji: Beautiful Sunsets and Abundant Nature
Lake Shinji is one of Japan’s notable brackish lakes and is located in eastern Shimane Prefecture. The lake is particularly famous for its beautiful sunsets, and its scenery has been selected as one of Japan’s 100 Scenic Views.
The lakeside also offers opportunities for water activities such as sailing and canoeing. During winter, the area becomes a popular destination for birdwatching, as migratory birds gather around the lake.
Several hot spring areas can also be found near the lake, providing a relaxing way to unwind after sightseeing. Enjoying the lake’s natural scenery, tasting its local seafood, and relaxing in a hot spring are all part of the appeal of the Lake Shinji area.
The Seven Delicacies and Their Best Seasons
Japanese Sea Bass — A Delicate White Fish Rich in Flavor in Winter
Japanese sea bass enter Lake Shinji from spring through autumn and are harvested from around March to December. Although sea bass are generally considered a summer delicacy in Japan, those caught in Lake Shinji during winter are particularly prized for their rich fat and flavor.
The fish has a mild, refined taste and can be prepared in many ways. One of the most famous local dishes is Hōshō-yaki, in which the whole fish is wrapped in traditional Japanese paper and slowly cooked in hot ash. This method gives the fish a subtle roasted aroma while allowing its natural flavor to shine.
Morogae Shrimp — Small Shrimp with a Rich, Concentrated Flavor
Known locally as morogae-ebi, this shrimp is called yoshiebi in standard Japanese. It belongs to the same family as kuruma shrimp and prefers areas with relatively high salinity.
It is commonly prepared as fried shrimp or simmered in a flavorful sauce. Because the shell is thin and there is little digestive tract to remove, the shrimp can often be cooked and eaten whole. It is also popular as a snack served with drinks and remains a familiar ingredient in local cuisine.
Eel — Especially Delicious as Winter Eel
Eel is harvested in Lake Shinji from around April to December using traditional fishing methods, including basket traps and longlines. While eel is strongly associated with Japan’s midsummer Day of the Ox tradition, the naturally caught eel from Lake Shinji is said to become especially rich and flavorful during the cold winter months.
The firm texture and concentrated flavor of natural eel make kabayaki, grilled eel coated with a sweet and savory sauce, a particularly appealing way to enjoy this local delicacy.
Wakasagi Smelt — A Seasonal Taste of Winter
In the Izumo region, wakasagi smelt is locally known as amasagi. The fishing season generally runs from mid-October through the end of March. Lake Shinji is also known as the southern limit of the smelt’s natural distribution.
Winter smelt containing roe is particularly prized. It is commonly enjoyed as tempura, grilled with a sweet soy-based glaze, or simmered. The plump fish pairs especially well with sweet and savory seasonings.
Icefish — Delicate Flavor and a Translucent Appearance
Icefish are harvested from around mid-November through the end of May. These small fish have translucent bodies and are almost transparent when alive.
They may be served with vinegar miso, or prepared as clear soup or tempura. Their subtle bitterness and refined aroma make them a distinctive winter delicacy associated with Lake Shinji.
Carp — A Traditional Dish Best Enjoyed in Winter
Although carp are freshwater fish, they are also abundant in the areas of Lake Shinji where the salinity is relatively low. They are considered particularly flavorful during the coldest part of winter, around February.
One distinctive local dish is ito-zukuri, in which finely sliced raw carp is topped with carp roe and served with iri-zake, a traditional seasoning that gives the dish a refreshing taste. Other regional specialties include carp bone dumplings and koikoku, a hearty miso-based carp soup.
Freshwater Clams — A Signature Specialty of Lake Shinji
No introduction to Lake Shinji’s cuisine would be complete without Yamato freshwater clams. They are harvested throughout the year, but two seasons are particularly associated with their best flavor: summer clams, known as Doyō shijimi, and winter clams, known as Kan shijimi.
Freshwater clams are commonly used in miso soup and clear soup, where they release a rich, savory flavor. Their relatively large size and excellent taste have earned Lake Shinji’s clams a strong reputation throughout Japan.
The History of Shinjiko Shicchin
The origins of the term Shinjiko Shicchin are generally traced back to 1930, when newspaper reporter Matsui Hakuken proposed the concept of “Ten Scenic Views and Eight Delicacies of Lake Shinji.”
Later, as plans to reclaim parts of the lake emerged, interest grew in recognizing and protecting the value of the lake’s natural resources. The term “Shinjiko Shicchin” eventually became established as a way of celebrating the lake’s distinctive seafood.
The specific fish and shellfish associated with the seven delicacies have changed over time, but the local appreciation for the bounty of Lake Shinji has continued from generation to generation.
Enjoying the Seven Delicacies While Exploring Matsue
Shinjiko Shicchin is more than a collection of local dishes. It represents the relationship between Matsue’s natural environment, history, and food culture.
Restaurants throughout Matsue offer opportunities to enjoy dishes prepared with the seven local specialties. Depending on the season, visitors can discover different flavors and traditional cooking methods associated with Lake Shinji.
A leisurely walk along the lakeshore in the morning, watching the famous sunset in the evening, relaxing in a hot spring, and then enjoying seasonal Shinjiko Shicchin is a wonderful way to experience Matsue.
Born from the unique natural environment of Lake Shinji, these seven delicacies reflect the changing seasons and the culinary traditions of the region. During your visit to Matsue, be sure to explore the lakeside scenery as well as its distinctive local cuisine.