Mikuni Burger
Mikuni Burger is a specialty hamburger made with local ingredients from Fukui Prefecture. Minced meat patties made f...
Mikuni Burger is a specialty hamburger made with local ingredients from Fukui Prefecture. Minced meat patties made f...
Peony nabe is a hot pot dish made by simmering wild boar meat and vegetables seasoned with miso etc. It is also said...
“Oyaki” loved by Katsuyama citizens is a Japanese confectionary made by wrapping slightly sweet azuki bean paste in m...
Sake manju is one of the sweets representing the Three Kingdoms. “Sake manju,” which many people from Fukui know, is...
Fukui prefecture has the highest consumption of deep-fried tofu in Japan. It seems that in Fukui, where the belief i...
Kuzumanju is a simple manju that has been made since long ago in Obama, and is a simple Japanese confectionary made w...
The head temple of the Soto sect “Eiheiji” in Eiheiji-cho, Fukui Prefecture, is a grand and beautiful temple with 800...
“Flower shallots” from Mirihama in Mikuni, Fukui Prefecture are cultivated in sand dunes stretching along the coast o...
The biggest feature of Ono's new specialty, the soy sauce katsudon, is that it uses soy sauce-based sauce and is serv...
Wakasa (Fukui Prefecture) was once called the “Food Country)” as a country where food was allowed to be served to the...
“Peach seaweed” is a natural natural food made by drying the best natural seaweed from the sea near Tojinbo in Fukui ...
As for Kumagawa kuzu, kudzu from Kumagawa has become so popular that the Confucian scholar Rai Sanyo from the Edo per...
Toyama's representative seafood, white shrimp, is designated as “Toyama Prefecture's fish” along with firefly squid a...
Firefly squid live in deep water, but around March they gather along the Toyama Bay coast to lay eggs, and they are l...
“Koshi no Ruby” is the brand name for midi tomatoes produced in Fukui prefecture. The variety “Koshi no Ruby,” which...
Toyama's representative seafood, white shrimp, is designated as “Toyama Prefecture's fish” along with firefly squid a...
The difference between “oboro kombu” and “tororo kombu,” which is thinly processed kombu, is the difference in how to...
In the past, in Fukui, it was difficult to obtain rich eating habits under snowy weather conditions, so there were ma...
Fukui plum cultivation has a long history, and it is said that it originated in Wakasa Town (formerly Mikata Town Ira...
It is a “cypress scallop (cypress scallop)” with vivid colors such as yellow, orange, purple, brown, and red. The na...
Firefly squid mixed with vinegar and miso is a typical spring dish in Toyama. Firefly squid live in deep water, but ...
Dried willow sparrows caught in Wakasa Bay are called “Wakasa flounder.” Warm and cold currents intersect off the co...