Hana Rakkyo Pickled Shallot Outline　 The rakkyo, or shallot, is famous for its three-year growing period before it gets harvested from the dune area of Sanrihama beach facing the Sea of Japan. The main selling point of this small shallot is its firmness with fine fibre and a fresh crisp taste. The Hana Rakkyo is processed by cutting the top and roots and pickling. It can be bought nationwide in Japan. Contact Info Fureai Park Sanrihama 0776-82-3339 Tesuki Oboro Konbu (hand-sliced tangle seaweed) Outline　 Tsuruga is one of the few home sliced tangle producers in Japan. This fine silk-like seaweed is produced after being kept damp and softened by vinegar. It is made using the traditional cutting skills from Tsuruga, which flourished as a Kitamae Bune (trade ship) port of call and the Konbu trade port.Today, 85% of the Japanese hand-sliced tangle is produced here. Contact Info Tsuruga Tourist Information Centre 0770-21-8686 Amaebi Shrimp Outline　 It is said that these clear reddish shrimp will melt in your mouth with a sweet sensation when served raw, as sashimi. Like Echizen Crabs, the Amaebi Shrimp is one of the Japanese people’s favourite winter fruits from the sea. These shrimp are taken from offshore and are then taken directly to the fish market, keeping their freshness and flavour. They are delicious with a hint of sweetness when eaten as sashimi accompanied with soy sauce and wasabi horseradish. They can also be used in a wide range of cooking such as deep-frying, barbequing, soup, stew and steaming. Note Fishing period: September to June Contact Info Fukui Fishermen's Cooperative Association Sales Division 0776-24-1203 Wakasa Gyu(Beef) Outline　 TThe Japanese Tanba family of cattle, which is known for its gentle nature and great quality, has been kept in the Wakasa region since ancient times and was also famous for pulling oxcarts in the Heian Period. The cattle is now recognised by the exclusive, and very tender and marbled meat with a great taste. Contact Info Wakasa Beef Distribution Promotion Council 0776-54-0205 Koshi no Ruby (Tomato) Outline　 This tomato was named by a writer, Setsuko Tsumura, who is from Fukui prefecture. ‘Koshi’ is another reading for one of the characters in the old name for Fukui, Echizen. This shiny and bright red coloured tomato, which you can imagine from its name, was created by biotechnology, combining large tomatoes and miniature tomatoes. Koshi no Ruby is a medium sized tomato with a full sweetness and a moderate sourness that makes you feel as if you are eating a piece of fruit. It contains 1.5 times more vitamin C than a large tomato and 7 to 8 brix of sugar content, which is 2 to 3 brix more than a large tomato. This nutritious and tasty tomato is now attracting much attention. Note Harvest period: June to Novembe Contact Info Fukui Economic Agricultural Cooperative Association Horticultural Speciality Division 0776-27-8258 Fukui Suika (Watermelon) Outline　 With its perfect weather conditions during spring and summer, rich soil, and pure water, Fukui is the most suitable place to grow watermelons. This sweet and juicy watermelon is shipped all over Japan. Note Harvest period: June to August Contact Info Fukui Economic Agricultural Cooperative Association Horticultural Speciality Division 0776-27-8258 Eiheiji Sesame Tofu Outline　 Sesame Tofu is a protein-rich food and is a vital source of nutrients for Buddhist monks. It is widely used in their daily vegetarian diet. Eiheiji Sesame Tofu is carefully and slowly made with sesame and kudzu starch. Its soft and silky texture together with the sesame flavor is very delicate. Contact Info Fukui Prefectural Products Association 0776-41-3357 Satoimo (Aroid) Outline　 This vegetable has been grown mainly in Ono city and Katsuyama city within the Okuetsu region, which has been famous for great quality water since the Edo period. The satoimo, which harvested and shipped from this region, is known by the peculiar sweet taste and the firm body that does not melt away when it is boiled. Note Harvest period: October and November Contact Info Teraru Echizen Agricultural Cooperative Association 0779-65-1250 Fukui Economic Agricultural Cooperative Association Horticultural Speciality Division 0776-27-8258 Echizen Kantake Mushroom Outline　 The original mushroom brand from Fukui prefecture, selected and cultivated from the tissue culture of the tasty natural Kantake mushroom, can be eaten whole, even its stems. Contact Info Fukui Ikeda Agricultural Cooperative Association (Processing plant) 0778-44-6505 Fukui Ikeda Agricultural Cooperative Association (Main office) 0778-44-6311 Fukui Shiitake Mushroom Outline　 Logs from the forests of Fukui prefecture (which has many good quality deciduous trees) are used to grow the Fukui Shitake Mushroom. It is widely produced in Fukui prefecture. This rich and tasty natural food is recommended. Contact Info Fukui Forestry Cooperative Association 0776-38-0345 Previous Page Home 1　2 　3 Fukui Prefectural Tourism Federation