Local Dishes & Food

最終更新日 2015年7月8日 印刷

Local Dishes & Food

Our forefathers took advantage of natural fortune given to them by the earth and sea to create numerous dishes with exquisite taste. Food connoisseurs will be more than satisfied with the food that Fukui boasts as it ensures maximum flavor of each season.


 (buckwheat noodles with grated radish)


Echizen buckwheat noodles are served with piquant grated radish topping. This type of buckwheat noodles can be thoroughly enjoyed everywhere in Fukui city. There are also many places where you can try to make buckwheat noodles by yourself.





Echizen crab is the king of winter food from the Sea of Japan. The male crab is called zuwai and the female one is called seiko. Eaten boiled, they fill your mouth with sweet juice.



Deep-water shrimp


Along with the Echizen crab, Deep-Water Shrimp is also known as a king of winter food. Melting sweetness and smooth texture make them a first-class food.




Sauce KATSU-DON (pork cutlet on rice served with sauce)


Katsudon in Fukui is the one served with sauce. The combination of crisp fried pork cutlet served with the sauce made according to the secret recipe is superb.




Local SAKE


Made of bright water of Fukui and national leading quality rice in the cool snowy climate, Fukui’s local sake is full of the brewers’ heart and skill. Fukui has many kinds of local sake that are rich in individuality and flavor.



ECHIZEN sea urchin


Fresh-caught in the Japan Sea, sea urchin ovary paste is preserved with salt according to a secret technique.  This superb food can be enjoyed only in Fukui.




MIZU YOKAN (soft AZUKI-bean jelly)


This jelly is a specialty that represents Fukui winter taste. It stands out because of its rich muscovado taste and melting juicy texture.




HANA RAKKYO (shallots)


Mainly eaten after being marinated in sugared vinegar, these shallots are glossy and very crispy in texture.




HESHIKO (fermented mackerel)


This local preserved food is made of fresh-caught mackerel which is first washed with water and then pickled with salt and rice bran. Slightly roasted it goes best with rice and sake. Its unique saltiness and sweetness makes a fascinating taste.



YAKISABA ZUSHI (broiled mackerel sushi)


This new specialty became a topic of the day on TV and magazines. Well-broiled thick mackerel put on rice rolls tastes very refreshing.






Koshihikari, which is one of the most delicious rice cultivars, is born in Fukui. The name of Koshihikari stands for “Brilliance in Fukui”.




MOMI WAKAME (dried seaweed)


This carefully selected and very nutritious organic food is made of sun-dried high quality seaweed.



羽二重糯米糕 HABUTAE MOCHI(rice sweets)


This Fukui most famous confection is named after Habutae, finely-textured smooth and soft to touch high-class silk. Its softness and slightly sweet taste are appealing.




TAKUAN NO NITANO (boiled yellow pickled radish)


Traditional food eaten in every home since olden days. Boiled in soy sauce yellow pickled radish tastes delicious both hot and
cold and goes well with rice as a side dish.