The Ultimate Winter Delicacy – Echizen Crab
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Echizen crab has a rounded shell, long slender legs, and thick, sweet, and bouncy meat. Among snow crabs, it is considered the highest grade delicacy and was presented to the imperial family every year during the Meiji period.
The grading of Echizen crab is very strict. Only the highest grade, called “Kiwami” in Japanese, is awarded a yellow tag. To achieve this, the crab must weigh over 1.3 kg, have a shell width exceeding 14.5 cm, and a claw width over 3 cm.
Echizen crab is delicious whether eaten raw, boiled, grilled, or in hot pot. Besides the meat, the crab roe is also a classic delicacy. The larger the crab, the richer and sweeter the roe. Crab roe enthusiasts should not miss it.
The high-end brand from Fukui, “Wakasa Blowfish”
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“Wakasa Blowfish” from Wakasa City in Fukui Prefecture is known as the “King of Blowfish” due to its incredibly delicious flavor. It has thick, chewy flesh with a sweet taste.
The best season to enjoy it is from November to February. However, thanks to advancements in aquaculture, you can now savor Wakasa Blowfish dishes in the summer as well. Be sure to try blowfish sashimi, grilled blowfish, tempura, and blowfish hot pot.
Premium Fukui local beef, “Wakasa Beef”
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With meticulous 12-month care, this beef is known for its vibrant color, well-distributed marbling, and tender, juicy texture. Popular preparations include charcoal grilling and beef hot pot, where thin slices of beef are swished in hot broth and paired with a yuzu citrus vinegar seasoning for a truly exquisite taste.
For a more casual experience, you can purchase Wakasa Beef croquettes at local supermarket butcher shops, offering a burst of rich meat juice in every bite.
The “Three-Star Wakasa Beef” certification adheres to strict standards:
● Beef must achieve at least grade 3 in the 5-grade meat quality system and grade 4 in the 12-grade marbling system.
● Must contain at least 55% oleic acid, a beneficial unsaturated fat.
● Farms must pass on-site inspections, confirming the use of safe and reliable breeding methods.
For an unparalleled taste of top-grade Wakasa Beef, head to Fukui!
Fukui Specialty – Sauce-Fried Pork Katsudon Cutlet Bowl
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A beloved home-cooked dish in Fukui. Unlike typical Japanese fried pork cutlets, Fukui’s sauce pork cutlets are first sliced thinly, then coated with a layer of batter. After frying, they are soaked in a specially prepared sweet and salty sauce. Some say the sauce tastes similar to Worcestershire sauce. The combination of the crispy, tender cutlet with the special sauce makes it an exceptionally appetizing dish.
Fukui Specialty – Volga Rice (Omurice)
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A popular B-grade gourmet dish in Fukui, Volga Rice combines Western culinary favorites.
This hearty dish features a fried pork cutlet atop a generous portion of omelet rice. The origin of its name is mysterious; some say it resembles a volcano, while others believe it’s inspired by Russian Volga cuisine. Depending on the restaurant, the rice can be plain or fried, and the sauce can vary from tomato or French red sauce to newer variations like creamy white sauce or Chinese-style sauce.
Smooth and Soft Like Habutae Silk – Habutae Mochi
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Named after Fukui’s glossy and soft fabric, “Habutae Ori,” Habutae Mochi is a Japanese sweet perfected by artisans who meticulously balance glutinous rice and sugar. The steamed rice is mixed with sugar and malt syrup, creating a silky smooth texture that melts in your mouth while offering a gentle chewiness.
Irresistible Even to Disciplined Monks – Eiheiji Dharma Pudding
Inspired by the Zen master Dharma and symbolizing good fortune, this pudding is so delicious that even the monks at Eiheiji, find it hard to resist.
Each pudding is made fresh daily using locally sourced milk and seasonal fruits, enriched with premium Madagascar vanilla and rich cream, creating a soft, smooth texture that melts in your mouth.
New Excavation Fun Pudding – Discover Dinosaur Pudding
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Experience the excitement of dinosaur excavation at home!
Made with locally sourced Fukui milk and Madagascar vanilla, this pudding mimics the layers of a fossil excavation site. Each jar contains a hidden dinosaur, allowing you to use a spoon to dig through the crispy top layer to uncover a dinosaur-shaped chocolate. Each bite is filled with anticipation—what dinosaur will you discover this time?
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Taiheiji Specialty Tandasuke “Sesame Tofu”
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Founded in 1888 and located in front of Eiheiji Temple, Tandasuke began learning the craft of making sesame tofu from Eiheiji monks during the Showa era. This marked the origin of Tandasuke.
Using a complex process to grind sesame seeds and roast them to bring out their aroma, then combining them with kudzu flour and water, Tandasuke creates sesame tofu certified by Eiheiji Temple, becoming its exclusive supplier. The tofu in the shop is handmade and set without any secondary processing, resulting in raw sesame tofu (生ごま豆腐). It is typically served with miso dipping sauce or added to red bean soup to create traditional desserts.
In addition to traditional desserts, the shop has also developed new products such as sesame soft-serve ice cream and tofu pudding.
Top Seller – Fukui Aburaage (Fried Tofu)
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For 52 consecutive years, Fukui City has had the highest per capita consumption of aburaage (fried tofu) in Japan. In supermarkets, izakayas, and even on every household table, you’ll find aburaage.
Fukui is home to Japan’s only aburaage-focused restaurant, “Taniguchiya.” They carefully select domestic soybeans and use the clear water from Mount Hakusan in Hokuriku, along with natural bittern, to create momen tofu. This tofu is fried so that the center remains slightly unset, giving it a crispy exterior and a soft interior.
The restaurant offers large aburaage pieces measuring 14×13.5cm and 4cm thick. You can enjoy the rich soybean flavor either plain or with Echizen salt and sauce.
