Environment Is Everything
Fukui’s natural surroundings are varied, yet excellent for growing many different crops. The prefecture has a long coastline to the west, mountains more than 1,000 meters tall to the east, and plenty of wide, flat plains in between. Local farmers have worked to make the most of this abundant environment, developing ways to improve the soil even further.
The climate is another major factor in why everything is so delicious. Fukui gets plenty of rain throughout the year, and heavy snowfalls in winter. Many communities here are surrounded by mountains, and in spring and autumn in particular, these areas get warm days with cold nights—a combination that is considered key for delicious fruits and vegetables.
However, for farming, there is one more crucial element: the water. Rivers flow from the sacred Mt. Hakusan, bringing nutritious, mineral-rich water to much of Fukui. Springs such as Uriwari no Taki Falls and Unose are celebrated for water that is not only delicious to drink, but excellent for growing crops.
ENJOY FUKUI
Can’t-Miss Hidden Gems
Sake
The main ingredients of sake are little more than rice and water, so both of these must be as good as possible. Fukui has long taken pride in being the birthplace of Koshihikari rice, Japan’s most popular variety of rice to eat, but it is also the birthplace of Sakahomare, a premium variety of rice developed specifically to make excellent sake. Expert brewers apply their careful technique to the superior local ingredients, and take advantage of Fukui’s cold, snowy winters for slow, flavorful fermentation.
The prefecture is so well suited to sake brewing, in so many ways, that it may come as no surprise that Fukui has more sake breweries per capita than any other prefecture. Sake fans can enjoy tours at some of these breweries, or visit restaurants and bars in Katamachi and Hamamachi that offer local sake from all around Fukui, in every style from rich and fruity to crisp and refreshing.
Fukui Ume Plums
Fukui is one of Japan’s biggest producers of ume plums. Unlike most similar fruits, like plums or apricots, ume remain very firm and sour even when fully ripe. As a result, they are usually used as ingredients to be prepared, rather than eaten on their own. The ume plums grown here are known for thick, tender flesh and small seeds, making them particularly well suited for all sorts of uses.
Umeboshi pickled ume plums from Fukui are made the old-fashioned way, with only ripe fruit, salt, and red shiso leaf. This simple recipe takes advantage of their natural flavor and texture, for a sour-and-salty result meant to be eaten with rice. Local producers also use these fruit to make other items, such as traditional umeshu liqueur, as well as more modern items like ume wine and jam—perfect souvenirs for lovers of tart, fruity flavors.
Koshi-no-Ruby Tomatoes
Tomatoes may not be the first thing that comes to mind when thinking about local specialties in Japan, but Fukui has made a name for itself with premium Koshi-no-Ruby Tomatoes. These large, sweet cherry tomatoes are rich in nutrients, with roughly twice as much vitamin C and lycopene as larger tomatoes, making them as healthy as they are delicious. Nowadays, Koshi-no-Ruby tomatoes are grown in climate-controlled greenhouses, so they can be available all year round. Visitors can find these tomatoes at supermarkets and farmers’ markets, both whole and fresh, and as juice or in salad dressings. Many local restaurants use them, too, in old favorites like pasta, and in unique new dishes such as tomato ramen.
Kamisho Taro Root
Taro root is another crop grown throughout Japan, but the taro root grown in the Kamisho area of Ono is considered something special. The rich soil and surrounding natural features make this starchy, potato-like vegetable particularly creamy and tender, yet firm enough to hold together when stewed. There are many ways to enjoy Kamisho taro root: some popular traditional ways are to cook them whole in a sweet and savory broth, or to simmer them gently in oden broth. More recently, local cooks have started using this taro root in place of potatoes to make croquettes, or even taking advantage of its creamy, starchy consistency to make dairy-free “ice cream.”
