🕓 2024/7/10
#Gourmet
About Fukui Prefecture’s Gourmet Cuisine
Fukui Prefecture’s gourmet cuisine is characterized by a diverse range of dishes that make the most of history and natural bounty. Facing the Sea of Japan, the prefecture naturally offers fresh seafood, while the rich natural environment of the inland areas also nurtures delicious ingredients. As selected gourmet picks from Fukui Prefecture, we introduce Echizen oroshi soba, Wakasa fugu (pufferfish), and Echizen crab.
We hope this information will be useful when you visit Fukui Prefecture. Now, let’s take a look at our top 3 picks.
Top 3 Gourmet Picks from Fukui Prefecture
Echizen Oroshi Soba
https://www.echizen-tourism.jp/
● The Appeal of Echizen Oroshi Soba
Echizen oroshi soba is typically served as cold soba noodles generously topped with grated daikon radish, bonito flakes, and chopped green onions, with dashi broth poured over. Unlike soba from other prefectures, the distinctive feature is that the dashi is poured directly over the noodles (bukkake-style). There are three ways to add the dashi: adding grated daikon separately, mixing it into the dashi, or adding only the juice of the grated daikon to the dashi.
The noodles are made from flour milled using a stone mill from native variety buckwheat, giving them a rich aroma and deep flavor. Stone-mill grinding takes time but is an important process for bringing out the natural flavor and sweetness of soba. It is also customary to enjoy soba-yu (the hot water used to cook the soba) along with the remaining dashi after finishing the noodles. Many soba restaurants throughout Fukui Prefecture offer their own unique versions of Echizen oroshi soba.
● History of Echizen Oroshi Soba
The history of Echizen oroshi soba dates back to the 1600s. At that time, soba dishes using buckwheat began to spread in the Reihoku area of Fukui Prefecture. With the advent of soba-kiri (cutting soba into thin noodles), a culture of eating finely cut soba emerged, and the practice of eating it with grated daikon became established.
The name gained widespread recognition in 1947 (Showa 22), when Emperor Showa visited the Hokuriku region and enjoyed Echizen oroshi soba in Fukui Prefecture. After the Emperor later remarked, “That Echizen soba was truly delicious,” the name Echizen oroshi soba became widely known.
● Where to Eat Echizen Oroshi Soba!
- Restaurant: Mikichiya
- Appeal:
Mikichiya is a long-established soba restaurant with over 90 years of history in the heart of Fukui city. While inheriting techniques passed down through generations, it has been beloved by locals. The restaurant values “rich aroma,” “smooth texture,” and “satisfying chewiness,” upholding the tradition of handmade soba. They slowly grind the buckwheat using a stone mill to bring out the flavor, blending the resulting soba flour. They use Fukui Prefecture’s native buckwheat variety. - Access: 40m from Fukui Castle Ruins Daimyo-machi Station
- Address: 11-3 Junka 1-chome, Fukui City, Fukui 910-0023
- Google Maps: https://maps.app.goo.gl/EeZmQ74ig4sN95mY7
Wakasa Fugu (Pufferfish)
● The Appeal of Wakasa Fugu
Wakasa fugu is tiger pufferfish (torafugu) farmed in Wakasa Bay, Fukui Prefecture, and its quality is very highly regarded. Wakasa Bay maintains cold water temperatures throughout winter, which means the fish are raised in cold conditions for longer periods compared to other farming regions. This environment firms up the flesh of Wakasa fugu and enhances its fat content and umami.
In particular, “tessa” (fugu sashimi) is served in thick slices, allowing you to savor its unique texture and rich umami. You can also enjoy it in various preparations including “tecchiri” (fugu hot pot), grilled fugu, and fried fugu. Currently, fingerlings produced at the Fukui Prefecture Aquaculture Center are raised by fish farmers over a period of at least one and a half years. This meticulous farming method is the secret behind the deliciousness of Wakasa fugu.
● History of Wakasa Fugu
The history of Wakasa fugu dates back to 1954. Fishermen in Takahama Town, located in the southwestern part of Fukui Prefecture, began by keeping wild tiger pufferfish in captivity. They utilized the cold natural environment of Wakasa Bay to attempt farming tiger pufferfish. While the early attempts faced challenges in adapting to the harsh conditions of cold and water quality, the fishermen’s efforts gradually led to success.
● Where to Eat Wakasa Fugu!
- Restaurant: Koryori Tokiwa
- Appeal:
Tokiwa is a small restaurant where the owner personally operates a tiger pufferfish farm, allowing guests to enjoy fresh fugu at reasonable prices year-round. In addition to standard menu items such as fugu sashimi, tataki, and tecchiri, a rich selection of a la carte dishes including “fugu dobin mushi” (fugu in teapot broth) and “fugu magnolia leaf miso grill” are also available.
Three course menus are available for fully enjoying Tsuruga fugu, allowing you to savor the charm of fugu cuisine to the fullest. - Address: 6-7 Aioi-cho, Tsuruga City, Fukui Prefecture
- Access: 1,356m from Tsuruga Station
- Google Maps: https://maps.app.goo.gl/w1h6Ldov9L1QAAxg6
Echizen Crab
● The Appeal of Echizen Crab
Echizen crab is snow crab (zuwaigani) caught in the Sea of Japan off the coast of Fukui Prefecture, and its quality and taste are among the finest in Japan. Nurtured by the abundant food and cold seawater off the Echizen coast, Echizen crab features firm, juicy flesh with a strong sweetness. In particular, the shell is packed with rich crab miso (innards), which is absolutely exquisite when mixed with the shredded leg meat.
A yellow tag is attached to certify its Fukui Prefecture origin, and in 2018, it was registered under the “Geographical Indication (GI) Protection System.” In particular, the “Kiwami” brand meets strict criteria including weight and shell width, representing the highest grade of Echizen crab and extremely rare.
● History of Echizen Crab
Full-scale fishing of Echizen crab began in the mid-Edo period. At that time, fishermen in the Hokuriku region caught snow crab alongside flatfish and other fish. Echizen crab has long been known as a tribute item to the Imperial Household. The tradition of tribute that began in the Meiji era continues to this day, with carefully selected Echizen crab caught at Mikuni Port delivered annually to the Emperor, Empress, and other members of the Imperial Family.
● Where to Eat Echizen Crab!
- Restaurant: Kaikatei
- Appeal:
At Kaikatei, while preserving the inherent flavor of the crab itself, in addition to standard preparations such as boiled, sashimi, and grilled, they employ traditional Japanese culinary techniques to enhance the deliciousness even further. They offer “crab kaiseki” as a menu crafted by skilled culinary artisans. Making the most of the ingredient’s natural flavor, they express through their cuisine “why Echizen crab is so delicious.”
All seven chefs who manage the kitchen have undergone years of training and have extensive awards from national skills competitions. - Access: 10-minute drive from Fukui IC on the Hokuriku Expressway
- Address: 9-21 Chuo 3-chome, Fukui City, Fukui 910-0006
- Google Maps: https://maps.app.goo.gl/ugoktnQ4fpMnKKyo7