Shiga

Nagasaki’s may be the first dish that comes to mind when people hear the name Champon, but Shiga’s specialty is also Champon noodles. Unlike the Nagasaki Champon, which is made of pork bone broth, Ohmi Champon uses soy sauce soup based on bonito or kelp broth. The light soup, combined with the large amount of vegetables on top, makes it easy to eat more and more. It is a comforting taste that everyone will love. I recommend the restaurant “Menrui Wokabe Honten,” which is said to be where Ohmi Champon came from. You can enjoy the common-style interior and the heartwarming service provided by the staff there.

（Sao）

Champon is well-known for its Nagasaki-style cloudy, pork bone-based soup, but Shiga’s Ohmi Champon is completely different. It is a Japanese-style soup with soy sauce arranged with Kyoto-style broth, with plenty of vegetables and pork on top. It is refreshing, healthy, and delicious. Adding vinegar while eating is also a unique feature to change the flavor. The Ohmi Champon at “Champon-Tei” is the comfort food for Shiga locals.

（Jinmama）

I’m gratified that the taste and the volume of the dishes at “Ohmi Champon-Tei” have stayed the same since the old days. Among the various dishes on their menu, I most enjoy ordering the simply-made Champon and adding the vinegar, black pepper, and spicy miso prepared at the table to make it my own favorite taste!

（Gako）

The Ohmi Champon at “Ohmi Champon-Tei” is addictive, with its large amount of vegetables and light soup. You would want to eat even more once you add some vinegar to change the flavor!

（Hikari）

I love the Japanese-style broth-based soup. I recommend the restaurant “Ramen Maji,” with “Maji” in their name, expressing the “seriousness” of their work.

（Kimuchi）

When I moved here and had my first Ohmi Champon, I was amazed by the huge amount of vegetables on top of the noodles! The clear soup is heartwarming with the elegant taste of the soup stock. I recommend adding vinegar while eating; I wasn’t sure how much I should add at first, but a little bit more than you’d expect would make it even better. Now, my favorite Champon is the Ohmi Champon. I always recommend it to visitors to Shiga.

（Biwako）

My favorite restaurant is “Yokarou.” I had always loved grilled mackerel, but this dish was far more delicious than I expected; I never imagined that grilled mackerel and somen noodles would taste so great together! I always recommend it to my friends on their first trip to Shiga.

（Tabugura）

I had it when I visited a friend who married in Shiga; the friend took me to a restaurant, saying it was a Nagahama specialty. It was served for lunch at an ordinary Japanese-style pub.

（Momosan）