Hotaruika (Firefly Squid) Outline　 The main season to enjoy the Hotaruika is between March and June in their breeding period. Fishermen with dragnets catch them when these squid gather in the centre of the bay of Wakasa. A general way of eating these squid is to dress with a vinegar and miso (soy bean paste) mixture after dipping them in the boiling water. Note Fishing period: March to May Contact Info Fukui Fishermen's Cooperative Association Sales Division 0776-24-1203 Mushroom Outline　 Mushrooms are one of the local products in the Wakasa region. The whole root attached mushrooms are on sale and are popular for a wide range of cooking, from homemade meals to exclusive cuisine. Contact Info Oi Mushroom Producers' Cooperative 0770-78-1606 Pearl Mushroom Outline　 This new kind of pearl white mushroom sets itself apart from normal mushrooms. It is a soft and delicate mushroom that would match any dish. Contact Info Miyama Kinoko Mushroom Producers' Cooperative 07797-5-3631 Shoryu Maitake Mushroom Outline　 This comes from the rare ‘Kuro Maitake Mushroom’ (black Maitake mushroom), which grows wild in the natural forest deep in the mountains. Shoryu Maitake Mushrooms are grown in a favourable natural environment. Their natural taste, fragrance and texture are excellent. Note Sold throughout the year Contact Info Shoryu Company Ltd 0779-78-2255 Wakasa Kaki Oyster Outline　 Once they become stuck to a reef, oysters remain there by nature, making them very suitable for farming. In Fukui Prefecture, the calm waves of the bay of Obama are ideal for raising oysters. Oysters grown in the bitter cold weather conditions of the Sea of Japan offer a high level of taste and fragrance. Contact Info Obama Commerce Industry and Tourism Division 0770-53-1111 Wakasa Guji (Japanese Tilefish) Outline　 Wakasa guji, or Japanese tilefish, are a specialty of the Wakasa peninsula and one of the finest ingredients in Japanese cooking. Salted Wakasa Guji used to be sent to Kyoto via the Mackerel-Road along with salted mackerels and Wakasa flatfish, as they are important ingredients for Kyoto cuisine. Wakasa Guji live in the rough Wakasa peninsula, which is the converging point of warm and cold currents, and are fed by high-quality foods. Therefore they grow large and their meat is fatty. The taste is light but has a sophisticated savor. Contact Info Sales Division, Fukui Prefectural Fisheries Cooperative Joint Association 0776-24-1203 Ayu Outline　 Ayu is a kind of sweet fish, and the size of an adult fish is about 15-25cm. Recently the number of wild Ayu is very small and therefore a large number of baby fish is released into the river every year. The embargo for Ayu fishing is removed in mid June. During the season, the Kuzuryu River, Asuwa River, and Hino River are crowded with anglers. Contact Info Sales Division, Fukui Prefectural Fisheries Cooperative Joint Association 0776-24-1203 Kodai Sasazuke Outline　 Kodai Sasazuke is a preserved renko sea bream, salted and pickled with rice vinegar in a wooden barrel. It is a specialty product of the Obama area. Contact Info Obama Sasazuke Association 0770-52-2820 Previous Page Home 1　2 　3 Fukui Prefectural Tourism Federation