Regional cuisine of Fukui region
Powdered seaweed
“Peach seaweed” is a natural natural food made by drying the best natural seaweed from the sea near Tojinbo in Fukui prefecture, dried in the sun and loosene...
Kumagawa waste
As for Kumagawa kuzu, kudzu from Kumagawa has become so popular that the Confucian scholar Rai Sanyo from the Edo period commented in a letter that “Kumagawa...
Koshi no Ruby
“Koshi no Ruby” is the brand name for midi tomatoes produced in Fukui prefecture. The variety “Koshi no Ruby,” which is the source of this brand name, was c...
Oblong kelp
The difference between “oboro kombu” and “tororo kombu,” which is thinly processed kombu, is the difference in how to shave it. For grated kelp, many pieces...
Punch beans
In the past, in Fukui, it was difficult to obtain rich eating habits under snowy weather conditions, so there were many ways to make good use of harvested in...
Fukui plum
Fukui plum cultivation has a long history, and it is said that it originated in Wakasa Town (formerly Mikata Town Irazumi) during the Tenpo era (1830-1844) i...
Five-colored shellfish
It is a “cypress scallop (cypress scallop)” with vivid colors such as yellow, orange, purple, brown, and red. The name comes from the fact that it resembles...
Wakasa beef
It is the highest grade wagyu certified according to strict standards from Japanese black varieties that farmers have painstakingly raised with deep love und...
Wakasa Garei
Dried willow sparrows caught in Wakasa Bay are called “Wakasa flounder.” Warm and cold currents intersect off the coast of Wakasa Bay, and abundant food flo...
Volga rice
Volga Rice is a local gourmet that is sold in Echizen City (formerly Takefu City) in Fukui Prefecture. It is a Western dish topped with an omurice topped wit...
Fukui sauce katsudon
In general, when it comes to katsudon, everyone imagines a deep-fried cutlet wrapped with an egg. However, in Fukui, katsudon is a sauce katsudon that is eat...