Regional food and famous sweets of Fukui

Echizen oroshi soba is Fukui buckwheat served cold with grated daikon, dashi, bonito flakes and scallion. Dark, often thick noodles meet the radish's...

Fukui bokkake pours a hot soy-seasoned bonito broth containing burdock and fried tofu over rice; carrot, konnyaku and mushrooms may join.

Fukui decchi yokan is a thin slab of winter water-yokan made from smooth azuki paste, sugar, agar, and plenty of water. It is lighter, less sweet, and...

Habutae mochi kneads mochi flour with sugar and starch syrup into a smooth, thin white sweet whose sheen and softness evoke Fukui's habutae silk.

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Satoimo no koroni simmers small taro from Fukui's Okuetsu area whole with soy sauce, sugar and mirin, leaving a trace of thin skin and rolling the pot...

Suko peels, cuts, heats, and sweet-vinegar dresses the red stems of yatsugashira taro. Acid brings out a vivid crimson color and the stems retain a...

Takuan no nitano rescues year-end pickled daikon that has become sharp and salty by summer. Fukui households slice and desalinate the old takuan, then...

Satsukigase is a thick, round Fukui confection packed with whole peanut pieces and baked hard in a stone oven. Although sold as senbei, it is a wheat...

Hamayaki saba is a whole, belly-opened mackerel skewered and grilled until its skin is aromatic, a hallmark of Wakasa and Obama in Fukui. Unlike...

Heshiko preserves mackerel or sardine by salting it, packing it in rice bran with chilli and maturing it through summer. Wakasa mackerel heshiko is...

Saba narezushi in Wakasa and Obama commonly begins with mackerel heshiko, desalted and packed with cooked rice and rice koji for further fermentation.