A Taste of Fukui

To Live in Fukui/Daily life infomation for foreign residents in Japan

　　Fukui is full of delicious delicacies, from land and sea, such as Echizen crab, sweet prawn, etc.

【Echizen Crab】
【越前がに】(えちぜん　がに)

Generally, male Echizen crabs are called Zuwai and the females Seiko. As soon as crab season opens, many people visit seaside hotels to enjoy the delicate flavor of the crabs.

Harvest Season: From early-November to late-March
（The season may differ depending on
location.）

通常、雄を「ズワイ」、雌を「セイコ」と呼ぶ。カニ漁解禁の声とともに、毎年多くの人がこの上ない美味を食しに海沿いの宿を訪れます。

期間：11月上旬～3月下旬
（地区により時期が若干異なります）

【Echizen Oroshisoba (Buckwheat noodle with grated horseradish)】
【越前おろしそば】(えちぜんおろしそば)

The characteristic points are unique soup with grated horseradish and chewy buckwheat noodles. Only people who eat Echizen Oroshisoba can experience the delicious harmony of fragrant noodles and spicy grated radish！

Harvest Season: From October to November

おろし大根をどっさりいれた独特のつゆ、黒くコシの強い麺が身上。麺の香ばしさとおろし大根の辛味が織り成す妙味は食べた人にしかわからない！

収穫時期：10月～11月

【Taro】
【さといも】

The taro is noted for a firm body that doesn't fall apart during cooking and a characteristic sweetness. Juices from taro help the liver function properly.
Harvest Season: From October to November

煮くずれしない引き締まった身と、独特の甘味が、評判の高さを物語る。さといもならではの「ぬめり」は肝臓機能を助ける働きもあります。
収穫時期：10月～11月

【Sweet Prawn】
【甘えび】 (あまえび)

Sweet Prawn have a clear, vivid red color. Their characteristic sweetness spreads softly thoroughout one's mouth.
Along with Echizen crab, this is one of the most famous winter deliciacies in the Echizen region.

Harvest Season: From September to June

透きとおるような鮮やかな身の赤。口の中にふわっと広がる甘味が身上。
越前がにと並ぶもうひとつの越前・冬の味覚です。

漁期：9月～6月


【Fukui Rice】【福井米】(ふくいまい)
Fukui is the origin of Koshihikari, a kind of rice that is now popular all over Japan. Recently, Hanaechizen, which is well known for its white color and uniform size, has been introduced as well. Harvest Season: From August to October 今や全国的にポピュラーなこ「コシヒカリ」。そのおいしいお米の本家といえば福井米。近年では白さと粒揃いの良さが評判の「華越前」も登場。収穫時期：8月～10月

【Wakasa Pufferfish】
【若狭ふぐ】(わかさふぐ)

Wakasa Pufferfish is cultured in conditions rivaling its natural environment. You can enjoy the taste of winter through the delicacy that is Wakasa Pufferfish.

Harvest Season: From late-October to late-March

より自然に近い環境で育てられた、若狭のふぐ。
白身で淡白な、若狭ふぐならではの舌触りに冬の味覚を満喫してください。

期間：10月下旬～3月下旬

【Wakasa Flatfish】
【若狭がれい】 (わかさ　がれい)

Wakasa Flatfish has a thick, fatty body, and represents a winter delicacy of the Wakasa region. Lightly salted dried flatfish is of superb quality and is presented to the Imperial Court every year.

Harvest Season: From September to June

身が厚く、脂の乗り切った「若狭がれい」。
若狭・冬の味覚の代表。淡塩をした干しがれいが絶品で、毎年宮中にも献上されています。

漁期：9月～6月

【Fukui Ume】
【福井梅】 (ふくいうめ)

Fukui Ume is used as one of the prizes of the Grand Sumo Tournament. Its plump body (as fat as a sumo wrestler, perhaps) is second to none.

Harvest season:
From June to July

大相撲の商品としても使われている「福井梅」。力士たちに負けないくらいの肉付きのよさは天下一品。

収穫時期：6月～7月

【Wakasa Beef】
【若狭牛】 (わかさぎゅう)

Wakasa Beef has a fine texture and delicate flavor. Wakasa beef products are appreciated all over Japan.

「きめ」が細やかで柔らかく、風味に富んだ高級牛。
「若狭牛」ブランドは全国的にも評価されています。

【Wakasa Oyster】
【若狭のかき】 (わかさのかき)

Wakasa Oysters are raised in the Japan Sea and live throughout the severe winter, which gives them splended taste and flavor.

Season for Wakasa Oysters:
From November to March

寒さもひときわ厳しい冬の日本海育ちだからこそ、旨味・香りともひと味ちがいます。

漁期：11月～3月