Hon-moroko, an indigenous freshwater fish unique to Lake Biwa in Shiga Prefecture, is celebrated as one of the region’s most prized culinary treasures.
From March through July, these delicate fish are abundant with roe. At Tempura Endo, we take pride in presenting naturally caught, roe-bearing hon-moroko, expertly prepared either grilled or as our signature light tempura.
With a clean, refined profile free from any gaminess, it offers a distinctive aroma and a gentle, pleasing bitterness—a truly subtle and sophisticated flavor to behold.
