Cuisine of Fukui
Marinated Yellowback Seabream—Kodai no Sasazuke—
Marinated yellowback seabream known as "Kodai no Sasazuke" originating from Obama City, Fukui Prefecture. Fillets of fresh yellowback seabream from the Japan Sea are lightly salted and marinated in brewed vinegar for a short time. The dish is seasoned with flavorful broth made from kombu seaweed, dried bonito, and dried shiitake mushrooms, without the use of chemical condiments.
Grilled Red Seabream from Fukui and Deep-fried Vegetables Simmered in Soy-based Broth
Natural red seabream from Fukui is basted with a broth made from white soy sauce, sake, and sweet cooking sake. Tororo kombu, or kelp shavings, placed on top of the fish represent longevity because they resemble white hair of an old man.
Koshihikari Rice (incompletely milled "Kinmemai" rice) Grown in Fukui
Koshihikari rice cultivated in Fukui is excellent in taste, whiteness and luster. Particularly notable are the pearly luster of the freshly cooked rice and its sticky and springy texture. It becomes sweeter the more you chew it.
Nicoise-style Tuna Salad and Foie Gras Mousse Gâteau-style Flavored with Ume Plum
Foie gras mousse is served in a cake-like style, topped with a layer of sauce made from "Golden Ume Plums."
Golden Ume Plums are produced in the Kono district of Fukui by producers with utmost care. Unlike ordinary greenish ume plums, they have a golden yellow color and a pleasant scent resembling that of peaches or apricots.
Green Salad with Lettuce Grown in Fukui
The head lettuce used for the salad is hydroponically grown in plant factories in Fukui using artificial light. The chemical-free lettuce has a relatively low acridity, enabling you to enjoy its pure freshness.
"Kamisho satoimo," a special taro cultivated in the Kamisho district in Ono City in eastern Fukui Prefecture is served as an appetizer. It is small but firm and does not fall apart easily during boiling, thus retaining its full flavor.