Introducing the top 10 unmissable local gourmet dishes from the Fukui region.
Introducing the top 10 unmissable local gourmet dishes from the Fukui region.
When visiting the Fukui region, be sure to enjoy the authentic local gourmet dishes at their best.
Table of Contents
Whole Grilled Mackerel
Volga Rice
Oboro Kombu Saba Sushi
Sauce Katsudon
Natural Eel
Echizen Oroshi Soba
Heshiko
Echizen Crab
Wakasa Fugu
Saba Heshiko
Whole Grilled Mackerel
A bold and flavorful soul food of Fukui, made by grilling freshly caught mackerel whole
Whole Grilled Mackerel (丸焼き鯖, Maru-yaki Saba) is a traditional dish from the Wakasa region of Fukui Prefecture, an area known for its rich culinary history. During the Asuka and Nara periods, W...
Volga Rice
Omelet rice topped with a pork cutlet, a Fukui specialty
Volga Rice is a local specialty served in Echizen City, Fukui Prefecture, in the area formerly known as Takefu. It is a Western-style dish of omelet rice topped with a cutlet and sauce. Pork cutlet...
Oboro Kombu Saba Sushi
Oboro kombu is rich in minerals and pairs beautifully with all kinds of dishes.
Thick slices of fresh local mackerel are cured in a house-blended vinegar and served over vinegared rice with fragrant sesame and sweet pickled ginger. The sushi is wrapped in Hokkaido-grown makomb...
Sauce Katsudon
The original Sauce Katsudon, defined by its secret sauce!
When people hear “katsudon,” they generally picture a fried cutlet simmered with egg. In Fukui, however, katsudon means Sauce Katsudon, served with sauce. At first glance, it may seem simple: a cu...
Natural Eel
Fukui’s wild eel is exceptionally rich and flavorful.
Wild eel is caught in the Mikata Five Lakes area of Wakasa, Fukui Prefecture. Eel from the lakes is also known as kuchiboso-aunagi (“slender-mouthed blue eel”). It has a slightly tapered shape from...
Echizen Oroshi Soba
A Fukui soul food pairing local buckwheat with grated daikon
Echizen soba is eaten mainly in Fukui Prefecture’s Reihoku region. It is characterized by dark, firm noodles and a distinctive dipping sauce generously mixed in advance with grated daikon. With eac...
Heshiko
A beloved local specialty and popular souvenir
Heshiko (へしこ, Heshiko) is a traditional dish from the Wakasa region and the Echizen coastline. It is made by removing the innards of fish, salting them, and then fermenting them in rice bran, al...
Echizen Crab
A prized crab shaped by the rough Sea of Japan and harsh winter cold.
Echizen crab is known as one of Japan’s top-brand snow crabs and refers to male snow crabs landed in Fukui Prefecture. Its firm flesh and rich, flavorful taste are its hallmarks. It is delicious bo...
Wakasa Fugu
Firm texture and rich flavor shaped by the cold waters of Wakasa
Fukui Prefecture is said to be the northernmost area where tiger pufferfish, often called the “king of fugu,” are farmed. Carefully raised by local producers, these fish are sold under the Wakasa F...
Saba Heshiko
A richly savory taste of winter in Wakasa
Heshiko is a traditional dish from the Wakasa region of Fukui Prefecture, made by salt-curing mackerel and then packing it in rice bran. It is prepared when mackerel is caught in spring and taken o...
