🍱 Bokkake

"Bokkake" is a local dish that has been enjoyed in Fukui Prefecture for over 100 years (since the early Taisho period). It involves pouring a hot soup, filled with ingredients such as root vegetables and Konjac noodles, over freshly cooked rice. There is a theory that the name "Bokkake" originated from the act of pouring (known as 'bokkakeru' in the local dialect) hot soup over freshly cooked rice. Another theory suggests that the exceptional deliciousness of the dish led hosts to 'bokkakeru'―chase after departing customers, persuading them to appreciate the taste. This regional specialty continues to be beloved in Fukui Prefecture. While "Bokkake" is widely enjoyed, the ingredients, preparation methods, and seasonings vary significantly by region, to the extent that it might not even appear as the same dish. In the northeastern city of Katsuyama in Fukui, for example, there is a variation where a soup containing red Kamaboko (=fish cake) and Japanese parsley is poured over rice, resembling a kind of ”Ochazuke (=rice with tea poured over)” with "Wasabi(= Japanese horseradish)" and Nori (dried seaweed) on the side. Both variations are known for being refreshing and are often enjoyed after consuming alcohol.