散策 Sansaku

Food of Fukui

30 dishes

Akakabura-no-suzuke (Pickled red turnips)📍 FukuiThe famous red turnip in Fukui Prefecture is a traditional vegetable known as "Kochi Akakabura," cultivated vigorously in the Kohi community of the Miyama area in Fukui City for over 800 years. Surrounded by mountains and benefiting from heavy snowfall and significant temperature variations, the cultivation of red turnips is well-suited in Fukui Prefecture. Additionally, the use of the traditional slash-and-burn farming method, the only one remaining in the prefecture, contributes to the development of flavorful red turnips, rich with the forces of nature. Legend has it that during the Heian period, fugitives of the Heike clan, defeated in battle, settled in this village and passed down red turnip seeds and cultivation techniques to the villagers in order to leave the symbolic “red” turnips of the Heike clan to future generations. It is also said that because the village is located deep in the mountains, the original variety may have remained without interbreeding. The outside is round and bright red, and some even have red marbling deep inside even when cut. It has a unique flavor, with a sweet, tangy and pungent taste, and is somewhat hard and bittersweet, but it is popular when pickled in salt or in senmaizuke (pickled in a salted soy sauce) to bring out its delicious flavor. Among them, "pickled red turnips" is a typical local dish of red turnips because the color of the skin reacts with the vinegar and turns bright red inside, which looks beautiful and improves the taste and texture, and can be preserved.
Atsuage no Nitano📍 FukuiThe largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes place from fall to New Year's around the anniversary of sect founder Shinran's death (November 28 in the lunar calendar, January 16 in the Gregorian calendar); in Fukui Prefecture, it is called Honkosan or Okosama. Touching on Shinran's teachings, people eat vegetarian Buddhist cuisine with the intent to devote themselves religiously once again. In Fukui Prefecture, which is ardent in its faith in Jodo Shinshu, meals during Hoonko were accompanied by atsuage (called aburaage in Fukui Prefecture), which were considered a treat. In every neighborhood, there was at least one house which was a tofu seller, and people would exchange soybeans for tofu or aburaage. It is said that even in typical homes, dishes which used atsuage spread easily. In Fukui Prefecture, where the consumption of aburaage was no. 1 for over 50 years (Family Budget Survey (Households of Two or More People) Prefectural Capital City and Ordinance-Designated City Rankings by Item (2017-2019 Annual Average) Ministry of Internal Affairs and Communications Statistics Bureau), aburaage indicates thick fried tofu with a hefty mass, also called “atsuage” in other prefectures; since one can obtain and taste a variety of types, each household apparently has its own favorite “atsuage.”
Bokkake📍 Fukui"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.
Cha-meshi (rice boiled in tea flavored with sake and shoyu)📍 FukuiCha-meshi is said to have originated from "Nara Cha-meshi," which was first served at Todaiji Temple and Kofukuji Temple in Nara, and was handed down by travellers to Imajo, which was an post town. "Cha-meshi" is mainly used for Buddhist ceremonies and has been passed down as a specialty of Imazu. Nowadays, it is consumed not only during Buddhist ceremonies but also on various occasions. In the past, it was a custom that when a funeral occurred, relatives would cook imo no ko (taro cormlet) and chahan, pack them into a coin-shaped o-hitsu (rice container), and present them along with salted butterbur and simmered imo-no-ko. Moreover, during the annual largest event of Jodo Shinshu sects called "Hoonkou" held around the anniversary of the death of the founder, Shinran, (November 28th in the old calendar, January 16th in the new calendar), which takes place from autumn to the new year, in Fukui Prefecture, there are regions where people gather for "Hoonkosan" or "Okosama." As part of the devotional cuisine served during the Hoonkou event, some regions offer "Cha-meshi". "Cha-meshi" is made using tea with added soybeans, combining hojicha with soybeans to enhance nutritional value. This local dish, a creation of the wisdom of our predecessors, allows one to enjoy the richness and aroma of hojicha while taking in winter protein. It is one of the dishes that parents make to welcome their daughters and grandchildren when they return home after getting married. "Cha-meshi" can be considered an unforgettable "taste of hometown."
Choju Namasu📍 FukuiChoju Namasu is a dish that is popular during the New Year's holiday. Its name implies that it brings about longevity. The dish contains daikon radish, which is rich in an enzyme called diastase. This enzyme is believed to help in the recovery of the digestive tract after consuming too much New Year's food. Additionally, the dish also includes carrots, a nutritious vegetable, thick fried tofu that is protein-rich, and healthy sesame seeds. In Tsuruga City's Gohata and Ueno districts, the dish is prepared using shredded deep-fried tofu, green onions, daikon radish, and carrots. This version of the dish is called “Koppa Namasu.” The dish gets its name from the thinly sliced daikon radish, which resembles "koppa" (wood chip), and the fact that originally, the daikon was shaved with a "kanna" (a plane).
Decchi Yokan📍 Fukui"Decchi Yokan" is a soft sweet red bean jelly familiar as an ordinal taste of local people in Fukui, and served during cold time as a winter food. The origin of its name is that "decchi" (an apprentice) apprenticed in Kyoto brought "youkan" from there when they came back home in Fukui during the New Year. They re-made ‘yokan' by diluting with water to distribute ‘yokan' to their neighbors. This process made "yokan" soft and eaten in winter when the sugar content was low but not easily damaged. Others says its name came that Japanese confectioneries use the word "decchi-ru", means "to knead ingredients". The characteristic of this sweets is not only to be eaten during winter, but also its size and the way to be eaten. Long ago, there were "Decchi yokan" with breaks sold in a lacquer wooden box at vegetable stores and small-time candy stores, and they scooped it with a spatula along breaks when they ate. The amount of red beans and sugar was less than regular "yokan", it was inexpensive than other Japanese sweets and affordable for ordinally people. Nowadays it is sold in a flat box; the common size of the box is A4 size (21cm x 29.7cm, 8.3 inches x 11.7 inches) with 2cm (0.8 inch) of height.
Fu no karashi ae📍 FukuiThe annual major event in various schools of Jodo Shinshu (Pure Land Buddhism) known as “Hoonko,” is held around the anniversary of the death of the sect's founder, Shinran Shonin (November 28 on the lunar calendar or January 16 on the Gregorian calendar). It takes place from autumn to the beginning of the new year. In Fukui Prefecture, this event is referred to as “Honko-san” or “Okosama.” “Fu no karashi ae” is one of the vegetarian dishes served to the people who gather to observe the Hoonko, and because it uses wheat gluten and miso, it's a valuable source of protein among vegetarian dishes. The seasoning uses “jikarashi” made from “karashi seeds” from Fukui Prefecture, a type of Japanese mustard, to create a unique fragrant aroma. The secret to making it lies in the method of grinding whole “karashi” (mustard) seeds into a near-powdered form without removing the oil. It has been produced by a long-established store founded in the mid-Edo period and continues to be made using the same technique to this day. The square-shaped wheat gluten commonly used in this dish is produced in Echizen City. Some parts of the wheat gluten are colored red, adding a touch of color to the dish.
Furu-takuan no Nimono📍 FukuiIt is a local food representative of Fukui Prefecture, which has been loved since long ago. It is called "yomokonji" in the Kono area of Minamiechizen Town (formerly Kono Village). Further, in the Asahi area of Echizen Town (formerly Asahi Town), the takuan that have been pickled in rice bran, desalinated in water, re-seasoned and then eaten are also called "daimyoni." "Takuan," which are pickled from fall to the end of the year to preserve harvested daikon radishes, become "furu-zuke" (well-pickled vegetables) in the following year during takuan-pickling time, when they become more sour. They are then desalinated in water and flavored with dashi broth, soy sauce, chili pepper flakes, etc. to make "furu-takuan no nimono." It is a regional dish extremely popular in Fukui Prefecture which is often eaten at home, and can be enjoyed warmed or chilled without losing its flavor. The name it is given differs by region and household; besides the affectionately named "furu-takuan no nimono" and "takuan no taitan," it is also called "zeitakuni" (luxurious boiled food) for the extra effort it takes to transform takuan, which can be eaten as-is, into another dish. The olden-day wisdom which devised a way to eat old takuan in a precious and delicious way lives on.
Gojiru miso soup📍 FukuiAround the anniversary of founder Shinran's death (November 28th under the lunar calendar and January 16th under the solar calendar), from fall to the New Year, the biggest event of the year for all sects of Jodo Shinshu True Pure Land School of Buddhism is held. The event is called "Hoonko memorial services for the sect founder." In Fukui Prefecture, it is called "Honkosan" or "Oko(u)sama." Gojiru is one of the vegetarian dishes served to people who gather at the Hoonko memorial services for the sect founder. Gojiru is a hot miso soup full of fluffy, mashed, full-flavored soybeans and full of rich protein and nutrients. Soak the soybeans in water overnight. The mashed soybeans are called "go" (there are many explanations for the word's origin). Mashed soybeans dissolved in miso soup is called "gojiru miso soup." There are all sorts of ingredients and ways of making the soup depending on the region and the individual households. In some recipes, one mashes rehydrated soybeans. In others, one mashes cooked beans. In still others, one uses bean flour made from drying and grinding soybeans. Gojiru is also called "go" and, in the Okuetsu region, "hikishiru."
Gonza/Gonji Namasu📍 FukuiGonza is a simmered dish made with smashed soybeans and daikon radish. It received its name from someone named "Gonzaburou" who created it. The term "Gonza" may also come from the resemblance of the daikon to a pestle or "surikogi" in Japanese. It's also referred to as "Gonbe" due to the similarity of daikon to a grater ("gonbe" in Japanese), and is sometimes known as "Gonjinamasu." In some regions, it's called "babakoroshi," a unique name suggesting it's so delicious it could make grandmothers speechless. While the common ingredients are smashed soybeans and daikon, variations include the addition of taro, aburaage (fried tofu), carrots, shiitake mushrooms, and various seasonings like sugar and mirin. The dish has different names and recipes depending on the region and household. It's worth noting that "smashed soybeans" refer to soybeans soaked in water, softened, and then smashed with tools like a wooden mallet before being dried for preservation. This versatile ingredient is not only used in Gonza but also in other dishes like soybean soup, pickles, and stir-fries. In Fukui Prefecture, it remains a common household food. Originally, Gonza was traditionally prepared during the "Hounkou" (a major annual event in Jodo Shinshu Buddhism) gatherings, mainly attended by men. It was also created as a unique dish when people got tired of the usual daikon dishes. It is also served as refreshments when neighbors come to take a bath. (In olden Japan, communal baths were often used for people to gather and socialize.)
Ha Zushi/Leaf Rapped Sushi📍 Fukui"Hazushi" is a type of sushi wrapped in leaves of Aburagiri (Tung tree), a deciduous tall tree belonging to the Theaceae family. Aburagiri is originally from China and was cultivated south of the Yangtze River. Due to its seeds, known as "korobi," yielding tung oil (kiri-abura), the cultivation of Aburagiri was encouraged in Japan. Tung oil was valuable and used for various purposes, including lamp oil, water repellent for Japanese umbrellas, and as a raw material for candles. Especially in the Obama region, Aburagiri cultivation was thriving. By the late 17th century, it was cultivated in almost every village, and by the late 19th century, it boasted the highest production volume nationwide. The leaves of Aburagiri have a greasy surface, making rice less likely to stick to them and imparting a distinctive aroma. Due to its excellent preservability, the leaves were ideal for wrapping sushi, earning them the local nickname "sushi no happa" or "sushi leaves," and were planted in many households as a way to prolong the freshness of sushi. This tradition persists today, and you can still observe Aburagiri trees in gardens and fields, reflecting the wisdom of past generations in preserving sushi for as long as possible.
Hamana-miso (Amazake based Miso with salt-pickled eggplant)📍 Fukui"Hamana Miso" is a seasonal local dish, available only in winter. It is made by creating amazake(= a sweet rice-based sake) from rice koji and adding ingredients such as soybean koji, soy sauce, salt-pickled eggplant, perilla seeds, ginger, and others. The mild sweetness of amazake combines with the richness of koji and the savory aroma of soy sauce, creating a highly appetizing flavor that represents the taste of the hometown. It is said that Tokugawa Ieyasu in the Edo period favored "Hamanatto" and his second son, Yuki Hideyasu, brought the food culture of Hamamatsu to Echizen after the Battle of Sekigahara, transforming it into an overwintering food suited to the climate of Fukui Prefecture. In the past, it was said to be served during the New Year's greetings rounds known as "O-nentou," where homemade "Hamana Miso" was offered.
Happa Sushi (Leaf Rapped Sushi)📍 Fukui"Happazushi" is a type of sushi that involves wrapping vinegared rice, Masu(=trout), and ginger in the leaves of the Vernicia (Aburagiri), a deciduous tall tree belonging to the Toadflax family. It is also known as "Koppazushi" in the Kuzuryu River basin, particularly in the vicinity of Eiheiji Town. The dish, with its pale red color, is an essential local specialty for festivals and celebrations. The use of Aburagiri is due to its good preservation and aromatic qualities, but other leaves such as Akamegashiwa, bamboo leaves, and persimmon leaves may also be used. The term "Masuzushi" is sometimes used since the trout sushi is wrapped in bite-sized portions. The Aburagiri tree grows naturally in the fields and mountains, but in the Eiheiji region, people plant it in their home gardens and affectionately refer to it as the "sushi tree."
Heshiko📍 FukuiIt is a traditional dish of the Wakasa area and the Echizen coast. The entrails of the fish are removed and pickled in salt, and the fish is then preserved for a long time without spoiling. It was a valuable source of protein for surviving the harsh winters. It has a long history and is said to have already been produced in the middle of the Edo period. There are several theories as to how it came to be called heshiko. One theory is that the word "heshiko" was derived from "heshikomushi," which is an abbreviation of "heshikomushi" when fishermen marinated fish in a barrel, and another that the word "heshiko" was derived from "hishio," the water that came out after fish were pickled in salt. Heshiko is also made from sardines, squid, and pufferfish, but mackerel is the most common. Seafood caught in Wakasa was transported to Kyoto via the "Wakasa Kaido" (Wakasa Highway), which in recent years has come to be known as the "Saba Kaido" because it was used mainly to transport salted mackerel to Kyoto among many other types of seafood. In the Reinan region, "Konuka Iwashi" (pickled sardines) is often eaten, which is mainly made by pickling sardines.
Hoba Meshi (Kinako Mochi Rice)📍 FukuiIn Fukui Prefecture, there is a celebration called "Satsukiage" after the completion of rice planting in the village. One of the treats served during this celebration is "ho'obameshi," where hot rice and sweet kinako (soybean flour) are wrapped in hō (magnolia) leaves, pressed, and made into a compact form. The use of hō leaves allows the fragrance to blend well with the piping hot rice, enhancing its flavor. Additionally, the convenience of portability and easy storage made it suitable not only for the "Satsukiage" celebration but also as an energy replenishment during the strenuous labor of rice planting. Moreover, it is said that the kinako, resembling the pollen on rice ears when the rice plants bear fruit, was used as a prayer for a bountiful harvest. Despite its simplicity, "hobameshi" was recognized for its cultural significance, and in 1986, during the "Furusato Onigiri Matsuri" (Hometown Rice Ball Festival) held by the Food Agency (now the Ministry of Agriculture, Forestry, and Fisheries), it was selected as one of the "100 Best Hometown Rice Balls."
Honkosan/Houonko ryori📍 FukuiIn Fukui Prefecture, Buddhism, especially Jodo Shinshu, has long been a fervent religion, and from around the anniversary of the founder Shinran Shonin's death (November 28th of the lunar calendar, January 16th of the new calendar) through the New Year, Hoonko, the largest annual event of the Jodo Shinshu sect, is held in various places. In Fukui Prefecture, it is called "Honkosan" or "Oko-sama. It is meant to honor Shinran's teachings and to express gratitude for his virtues. Hoonkosan can be held at temples, homes, or community halls. During the Hoonko period, a vegetarian meal called "otsuki" is served to those gathered for lunch between the morning and afternoon services and dinner, which is based on a one-soup, three-course meal of seasonal harvest (vegetables and grains) and beans (deep-fried tofu and tofu). This is called " Houonko ryori" (Houonko cuisine). Houonko ryori are not eaten only at temples, but are prepared and served to many people, mainly by local women, during Buddhist services and festivals. Houonkou ryori is also served on the dinner table in everyday life, and has taken root in home cooking as a "taste of the hometown.
Kashiwa-mochi (Mochi Wrapped with Oak Leaf)📍 FukuiThere is a festival called "Ta no Kami Matsuri", held mainly by children to celebrate successful completion of rice planting. In 15 villages in Obama City and upper-middle of Wakasa Town, it is held on their own holidays like "Gogatsu Yasumi" (holiday in May) or "Yasungyou" (off from work). They carry their "mikoshi" (portable shrine) with chanting their own "hayashi kotoba" (meaningless words to maintain the rhythm of chant) and walk along homes and rice fields. It is the festival rarely seen in other areas in Japan. When they have festivals during mid-May to early July, every home prepared "Kashiwa-mochi" to offer the god of fields. Even in the villages not having "mikoshi" parade by children, it is made during the various holiday like "hangeshou" (the 11th day from summer solstice), "noagari" (12days off after rice planting in July and after rice harvest in November), or "Doro-otoshi" (days off after rice planting), and distributed to relatives like wife’s parents or daughter’s family in law. Oak leaves are good for preservation because of its antibacterial and antiseptic effects, and they don’t fall down although they dried, so it was believed that oak was protected by the god of tree. Therefore, it is considered as a lucky food to wish for prosperity of descendants.
Kobumaki/Boumaki (Kelp Roll/Stick Roll)📍 FukuiDuring the mid-18th century, from the middle of the Edo period to the Meiji 30s, merchant ships called "Kitamae-bune" sailed westbound from Hokkaido to Osaka, trading goods as they traveled from one port to another. The ships were not only used for transporting cargo but also for buying inexpensive goods in bulk at ports of call and selling them at high prices in other ports, making a large profit. Hokkaido is responsible for ninety percent of the kelp distributed in Japan, but it was transported to western Japan on the Kitamae-bune. This led to the creation of Japanese cuisine using kelp in many regions. Tsuruga, located in Fukui Prefecture, was one of the ports of call for the Kitamae-bune. With its prosperity, food culture from different regions was brought in. Kelp and herring were two of the most prominent foods brought from the north. Kombumaki, a kelp roll with kelp wrapped around a dried and sliced red herring and boiled until tender, is a good-luck food that brings good fortune. Slicing the herring into round pieces also has the meaning of wishing for happiness. It has become a staple local dish for celebratory occasions and is especially eaten during autumn festivals and New Year's.
Maruyaki saba📍 FukuiThe Wakasa area has been known since the Asuka and Nara periods as a "miketsukuni" (province of food), where people were allowed to deliver foodstuffs to the Imperial Court in the capital, and the area played an important role in the food industry. Mackerel, in particular, was fatty and tasty, and large numbers were transported to Kyoto along the "saba kaido" (mackerel road) by "back-breaking" fish carriers who carried the fish on foot. It is said that the salt used to prevent spoilage was just the right amount by the time the mackerel reached Kyoto. From the time of the Goshoku era to the present, seafood from Wakasa Bay has been prized throughout Japan as "Wakasa mono" (Wakasa fish). In the Wakasa region, where mackerel of such high quality are caught, "Maruyaki Saba" is a local dish made by grilling the whole fish on bamboo skewers. In the Ono City area of the Reinan region, the custom of eating grilled mackerel on July 2, the 11th day after the summer solstice, is called "Hangesho," and it is said to have originated when the lord of Ono (present-day Ono City) distributed grilled mackerel to his people after they were tired from rice planting. （In the Wakasa area, there is a custom of distributing Kashiwa-mochi (oak cakes) and grilled mackerel to relatives during the May vacation (after rice planting is finished, a vacation is decided by the district).
Namagusa jiru📍 FukuiObama City, the center of Wakasa Bay, was the starting point of the "saba kaido" (mackerel road), which was a route used to transport fish on foot to Kyoto, called "shokuyaku" (carrying on one's back). Known since the Asuka and Nara periods as the "Miketsukuni," or "Land of Food," Obama City played an important role in the food industry, being authorized to deliver foodstuffs to the Imperial Court. In particular, of the six villages in the Miyagawa area, the Shinbo area was home to the Shinbo Mountain Castle (Kasumigajo), which made it easy to obtain foodstuffs from across the mountains. Taking advantage of this, "Namagusa-jiru" is a traditional dish that has been made only in this area. It is a "clear soup" made with grilled mackerel (whole mackerel on bamboo skewers) and has a delicious mackerel flavor and a slightly sweet taste. It used to be indispensable at the end of vegetarianism (after abstaining from meat and alcohol for a certain period of time to mourn) and celebratory occasions. Since the time of the Goshoku era, and even today, seafood from Wakasa Bay is prized throughout Japan as "Wakasa Mono" (Wakasa fish).
Nishin Sushi/ Herring Sushi📍 FukuiDuring the mid-Edo period (around the mid-18th century) until the 1930s in the Meiji era, merchant ships sailing the western route along the Japan Sea from Hokkaido to Osaka were collectively referred to as "Kitamae-bune" (Northern-bound ships). These ships didn't just transport goods; they traveled from port to port, buying cheap products in one place and selling them at a higher price in another, generating substantial profits. Approximately 90% of the kelp (kombu) circulating within Japan is harvested in Hokkaido. Through the Kitamae-bune trade, kelp and other goods were transported to western Japan, significantly influencing the foundation of current Japanese cuisine. Fukui Prefecture has historical Kitamae-bune port towns such as Mikuni, Kono, and Tsuruga, where the flourishing trade brought in diverse culinary influences. Among the commodities transported from the north, herring (nishin) and kelp hold a special place. One of the preserved foods made from herring is "Nishin Sushi" or "Nishin-zushi." This sushi, pickled with herring, is prepared during the summer and consumed in autumn, maturing over 2 to 4 weeks. It is not only a delicacy during events like the Tsuruga Festival but also a celebratory dish served during the winter as part of Osechi, a traditional Japanese New Year's meal. The daikon radish absorbs the flavors of herring and koji (fermented rice malt) during the aging process, enhancing its deliciousness.
Oroshi-soba (Soba Noodles with grated daikon)📍 FukuiIn Fukui Prefecture, where life expectancy is one of the highest in Japan, the most commonly eaten soba is “Oroshi Soba”, “Soba” Noodles with grated Daikon radish. It is eaten as the last dish at weddings and Buddhist services, and eaten between on New Year's Eve and the New year. In Fukui Prefecture, "Oroshi-soba" is also served as an evening meal at the “Houon-ko”, the largest annual event of the Jodo Shinshu sect held from autumn through the New Year around the anniversary of the founder Shinran's death (November 28 of the old calendar, January 16 of the new calendar), which is called "Honkosan" or "Okou-sama" in Fukui Prefecture. The history of Soba in Fukui Prefecture dates back to 1473, when Asakura Takakage built his first castle in Ichijodani, and cultivated “Soba” as an emergency ration in times of war. “Soba” was valued as an emergency ration for sieges because of its short cultivation time (two and a half to three months after seeding) and its long shelf life. At that time, it was eaten as "Soba-Gaki" or "Soba-Dango". Later, Honda Tomimasa, who became lord of the castle in Fuchu (now Echizen City), took over with a Soba master (from 1601), and Soba as thin noodles topped with grated Daikon radish became widespread. Later, when the Emperor Showa visited Fukui, he tasted "Oroshi-soba" and said, "Echizen soba was very delicious," and the name "Echizen Oroshi-soba" spread nationwide. This shows that the quality of the soba harvested in Fukui Prefecture and the flour milling technology cultivated are high. The taste of "Oroshi-soba" is deeply related to the high quality of Brown Buckwheat and milling techniques. By milling the local Buckwheat with the old stone grind, not only the taste but also the unique flavor of Buckwheat is not lost.
Otsubo (Simmered Red Beans and Japanese Taro)📍 FukuiAround the death anniversary of Shinran, the founder of Jodo Shinshu Buddhism (January 16th), every branch of Jodo Shinshu holds the biggest event called "Hoonko" from autumn to the New Year, and the event is called "honko-san" or "okosama" in Fukui Prefecture. This event is to commemorate the founder Shinran and to appreciate his doctrine and virtue. "Otsubo" is one of "shojin ryori" (vegan cuisine for Buddhist monks) to be served to people joining the event, and served with "ozen" (four-legged small tray to serve meals) at "Hoonko". It is s traditional rule to put simmered red beans and satoimo (Japanese taro) into an "otsubo" (food pot). It is said that red bean was Shinran's favorite food and his disciple monk Dochin often offered mochi with red beans to him. Therefore, there are several "shojin ryori" using red beans from various regions beside "Otsubo" at "Hoonko".
Sabanuta📍 FukuiObama was the center of Wakasa Bay, and was the starting point of the "saba kaido" (mackerel road), which was used to transport fish on foot to Kyoto, called "seoi" (back-breaking). Known as the "Miketsukuni" (province of foodstuffs) since the Asuka and Nara periods, Obama played an important role regarding food. It is said that the salt used to prevent spoilage was just the right amount by the time the mackerel arrived in Kyoto. After the Goshoku period, and even today, seafood from Wakasa Bay was prized throughout the country as "Wakasa mono" (Wakasa fish). The mackerel caught in Wakasa Bay is fatty and tasty. The mackerel is vinegared and dressed with green onions, mustard, miso, etc. The local people call it "Saba Nuta. Locals call it "nota" or "dorozu," and it has been handed down from generation to generation. The skin of mackerel is easily peeled by seasoning it with vinegar, and it is also tasty when served with savory vegetables.
Satoimo no Koroni (Simmered Taro)📍 Fukui"Hoonko” is an annual major event of the Jodo Shinshu sects of Buddhism, in honor of the anniversary of the passing of its founder, Shinran Shonin. It is celebrated between autumn and the new year, either on the 28th day of the 11th month of the lunar calendar or January 16th of the Gregorian calendar. In Fukui, this holiday known as “Honkosan” or “Okosama.” Simmered Taro is one the Buddhist vegetarian dishes served to the people who gathered for this holiday. The Okuetsu region is located in the northeastern part of Fukui Prefecture, and is known for its heavy snowfall, surrounded by tall mountains including the sacred Mount Hakusan This region benefits from abundant water resources from the mountains, fertile soil, and significant temperature variations between day and night, all of which create favorable conditions for cultivating Japanese taro. Japanese taro grown in this region are known for its fine-grained texture, soft yet firm consistency, and excellent flavor. The "Kamisho Satoimo" in particular has even been registered as a Geographical Indication (GI) product. Japanese taro is harvested in autumn and is a valuable food source during the winter. This dish is not only served during the “Hoonko,” but is also enjoyed at celebratory occasions as a lucky item to ensure the prosperity of one's descendants. In Fukui Prefecture, taro is often sold in supermarkets with its skin partially peeled. The key to making delicious simmered taro lies in preparing it with some of the skin left on.
Seige (Female snow crab hotpot)📍 Fukui"Seige (se-e-ge)" is a local dish in Fukui Prefecture, featuring the winter delicacy known as Echizen crab. Specifically, it uses female snow crabs called "seiko gani" . This dish is a regional specialty that highlights the unique flavors of the female snow crab in the Echizen region of Fukui. It is a local dish that has been eaten in the Kono district of Minami-Echizen Town, which has prospered from fishing since the Edo period, and each family has its own recipe. "Seiko gani" carries eggs, with the visible part on the outside known as "soto-ko" and the part inside the shell where the eggs originate referred to as "uchi-ko". It is called "seiko gani" because the name originates from the meaning "carrying children on the back," referring to the fact that the female snow crab carries its eggs on its back. In the past, this female snow crab ("seiko gani") was primarily consumed locally and not shipped to other areas. It was a taste enjoyed by the local community, gracing the dinner table daily during the winter as a commoner's delight. Especially, "Seige" is a creative dish featuring the legs of the female snow crab ("seiko gani"). It involves simmering the crab legs, along with daikon radish grated with miso, and serving it over rice. It can also be enjoyed as a side dish with sake, showcasing a unique culinary twist using the female snow crab. The shell of the female snow crab ("seiko gani") releases a rich broth, making it delicious. Originally, fishermen used to eat this as a hearty meal onboard, using the crab shell as a makeshift pot or plate. During the mid-Edo period (around the mid-18th century) until the 1930s in the Meiji era, there was a trade route known as the "Kitamae-bune" that sailed along the Sea of Japan from Hokkaido to Osaka. These merchant ships, called "Kitamae-bune," would circulate among various ports, trading goods. It is said that the roots of this dish trace back to the culinary practices of the sailors on these ships.
Suko📍 FukuiThe largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes place from fall to New Year's around the anniversary of sect founder Shinran's death (November 28 in the lunar calendar, January 16 in the Gregorian calendar); in Fukui Prefecture, it is called Honkosan or Okosama. "Suko" is one of the vegetarian dishes that is given out to the people who gather for Hoonko. The ingredient aka-zuiki is the stem of yatsugashira, a type of taro, and by pickling it its red color becomes even more vibrant. This property of becoming red when vinegar is added is due to anthocyanin; in the past, besides being eaten to "flush out old blood," it was also dried as a preserved food that could stand long periods of storage. Its texture is crunchy, and its sweet and sour taste whets the appetite. It is one of the most popular dishes in Fukui Prefecture. Ono City, blessed by Kuzuryu River and cultivator of various vegetables including taro, is especially well-known as a noted producer of aka-zuiki.
Tobitsuki Dango📍 Fukui"Tobitsuki Dango" is a traditional sweets used to be cooked at home commonly as an offering for ancestors during "obon". It looks like "ohagi" (=rice ball coated with sweet red beans) at a glance, but it is a mochi made from glutinous rice with 10% of regular rice, and coated with "sasage" (=cowpea) simmered with keeping its shape. It is popular with simple and slightly sweet taste. "Sasage" is soaked into sugar water after simmered in water so that its outside skin won't be broken. It tastes sweet these days, and it could be salty before. As it looks like pale-red "sasage" is jumping into (‘jumping into' means "tobitsuku" in Japanese) the mochi, they call this mochi "tobitsuki dango". It is also said that people ‘jump into' the sweets to eat because it is very delicious. Originally, "sasage" used to be cultivated at home, and this sweet was prepared during "obon", and as a small present when married ladies went back her parent's home.
Zoni📍 FukuiMochi is an essential and auspicious food for celebrations among the Japanese. Upon welcoming the new year, Mochitsuki, the pounding of rice to make Mochi(=rice cake), is performed as an offering to the Toshigami (deity of the year). Leftover Mochi is then used to prepare "Zoni," a traditional soup. During this time, gratitude is expressed for the previous year's harvest and the safe passage into the new year. It is a custom to pray for a bountiful harvest and household safety. Zoni, enjoyed nationwide during the first three days of the new year, varies in its ingredients, including the shape of mochi, additional components, and the type of Dashi(=Japanese soup stock), depending on the region and household. In Fukui Prefecture, the preparation of Zoni is simple. A pot placed Kombu (=kelp) is filled with water, and round rice cake is simmered. It is seasoned with Miso, and finally, bonito flakes are added. While some versions include turnips, Daikon radishes, napa cabbage, and Satoimo(=Japanese taro), others are made without additional ingredients. There's an omen that adding turnips (in Japanese, "Kabu") brings good luck because stocks (also "Kabu" in Japanese) can rise. Notably, Zoni is served in everyday soup bowls without using bowls for Zoni. In Reinan region, some variations include Mochi in a miso-based soup, topped with black sugar. This practice is attributed to the Kitamaebune, a northern sea route connecting Hokkaido and Osaka, where high-quality black sugar was considered a valuable commodity during trade stopovers in Wakasa Bay.
uni📍 Fukui