Regional food and famous sweets of Fukui
Sea of Japan seafood, buckwheat, winter preservation, and the food culture of the former Echizen and Wakasa provinces.
Fukui is part of the Chubu region. This page lists the guides currently available in English.
12 guides in English
- Echizen Oroshi SobaFukui
Echizen oroshi soba is Fukui buckwheat served with grated daikon, green onion, and bonito flakes in a seasoned dipping broth or sauce. It is commonly...
- Fukui Bokkake RiceFukui
Fukui bokkake pours a hot soy-seasoned dashi containing ingredients such as burdock, carrot, shiitake and fried tofu over cooked rice.
- Fukui Decchi YokanFukui
Decchi yokan is a modest azuki sweet with a lighter body and sweetness than rich gift-style yokan.
- Fukui Habutae MochiFukui
Habutae mochi kneads glutinous rice flour, sugar and syrup into an exceptionally smooth, thin and tender white confection that stretches gently rather...
- Fukui SatsukigaseFukui
Satsukigase is a thick, hard-baked round cracker packed with peanuts, combining a rich roasted aroma, buttery dough and decisive crunch.
- Fukui SukoFukui
Suko pickles red zuiki taro stems in sweetened vinegar, producing a vivid red, crisp and pleasantly tart preserved vegetable.
- Fukui Taro KoroniFukui
Satoimo no koroni gently tumbles small taro, peeled or scrubbed with skin on, in soy sauce, sugar and mirin until the liquid glazes the creamy tubers.
- Fukui Winter Mizu YokanFukui
Fukui mizu yokan is spread in a shallow box as a thin, softly set azuki jelly, commonly flavored with brown sugar for a clean, light finish.
- HeshikoFukui
Heshiko is a strongly seasoned preserved fish from the Wakasa area, most commonly mackerel salted and then matured for months in rice bran. It is...
- Hokuriku Takuan NimonoFukui
This thrifty dish desalts and softens strongly aged takuan radish, then simmers it in dashi and soy sauce and often finishes it with chili or sesame...
- Wakasa Hamayaki SabaFukui
Hamayaki saba skewers and grills a whole mackerel until its skin is fragrant and flesh remains rich.
- Wakasa Saba NarezushiFukui
Saba narezushi salts mackerel, packs it with cooked rice and allows lactic fermentation to create a distinctly sour, deeply savory preserved fish...