Sep 15, 2023
As you bask in Fukui’s harmonic balance of nature, history, and agricultural bounty, be at one with Fukui by savoring these hearty meal staples!
Processed foods don’t always have to be over-seasoned or stinge on nutrients—it’s all about finding the right brands that place a premium on fresh ingredients, refined flavor profiles, and greener production processes. And that’s why you’ll find your culinary soulmate with Maisen Fine Food. Famed for its Koshihikari brown rice, the eco-conscious company eschews high levels of pesticides or chemical fertilizers.
For the vegetarian palate, get matched with Maisen! The Sabae City headquartered company offers soybean and Koshihikari rice-based products for the foodie and health conscious alike. These succulent, guilt-free bites come in three forms: minced, sliced and filleted. Not only can these be stored for a long time at room temperature, you can also prepare the plant-based meats as you would for other meat proteins.
Gone are the days where premium Japanese noodles can only be found in restaurants. Zip over to Takefu Seimen for their fine selections of cha soba, 50% buckwheat soba noodles, and Echizen soba noodles. Like a finely honed craft, the company’s noodle-making chops are cultivated from just 10 years of growing and harvesting their buckwheat, a testament to Takefu Seimen getting the formula for scrumptious noodles down to a tee.
Harvested in Hokkaido and Fukui Prefecture, the buckwheat seeds are milled in-house, so the production line from harvest to packing is streamlined to maintain the freshness of ingredients. The result? Fresh buckwheat noodles that provide a comforting, hearty taste. Pre-made and packaged in convenient, serving-size bundles, the noodles are easy to prepare: simply boil the noodles, rinse quickly in cold water, then dip in broth and enjoy. Served hot or chilled, these noodles are sure to elevate your ordinary meals into hearty, gourmet treats.
Who says traditional noodle recipes can’t keep up with consumers’ changing tastes? Wants Co. Ltd. will show you how it’s done with their Ichihomare and Koshihikari Noodles. Made from domestically- produced Koshihikari brown rice and potatoes, these gluten-free noodles were developed thanks to a father’s love and care for his son’s wheat allergy.
Apart from going gluten-free, the Ichihomare Super Noodles also avoids 28 potentially allergenic ingredients, so allergy-prone foodies can indulge with a peace of mind. For the unacquainted, the springy, chewy quality of these noodles are likened to the satisfying bite of fresh pasta. Just steep these glutinous-textured noodles for a 60 second simmer, and enjoy.
It’s a fusion of old and new: proprietary pickling methods and moisture-retaining freezing technology bring the freshness of Fukui straight to your kitchen!
Culinary paradise awaits with Kensui’s tantalizing spread of seafood! The leading local commercial fishery’s fixed-net large vessel was first licensed in Fukui Prefecture. Despite being completely destroyed by a typhoon in 2022, Kensui remains devoted in its mission of advocating for the ocean by introducing delicious seafood to a global audience. Today, the fishery is back with an array of regional catches including naturally-fished sea bream, hirame (olive flounder), suzuki (sea bass), kensaki ika (sword squid), red shrimp, and salmon.
Rest assured—these fresh and flailing catches are selected by a team of highly professional connoisseurs at Fukui’s markets, and then frozen and shipped by air for freshness, so you’ll be getting prime pickings.
Don’t let the label of “frozen foods” fool you. Let it go, we say, for Sui’s frozen sushi still packs a flavor punch! With its roots as a popular, local fisherman-owned sushi restaurant, Sui has since scaled greater heights by delivering their tasty sushi overseas.
The key to the company’s fresh sushi lies in its top-secret freezing technology: regular freezing processes result in cell walls breaking down, thus rendering a loss of moisture, flavour and texture. Instead, Sui’s unique freezing technology evades this, so your sushi remains almost as fresh as the moment they are prepared.
Try their mackerel oshi and anago bou sushi, and you’ll see why. The former is made of sushi rice, shredded Kombu kelp and fatty, grilled mackerel. The anago bou sushi, on the other hand, comprises of chopped Shiso leaves and seasoned shiitake mushrooms. It is then mixed with sushi rice and shaped like a rod. Its crowning glory? A plump slice of grilled conger eel layered on top to complete this culinary masterpiece. Simply defrost in a bowl of hot water and enjoy—all the moisture and goodness are retained within their vacuum-sealed packaging!
An award winner from the Ministry of Agriculture, Forestry and Fisheries in Japan, Yasuda Kamaboko’s squid shao mais and kamabokos will show you why Team Fukui comes up tops when it comes to their regional seafood. Kamaboko is a type of cured surimi (white fish paste), a processed seafood product popular and commonly found in Japanese cuisine. For example, you might find a slice of the occasionally pink-rimmed product served in a bowl of your favourite udon soup.
Plump, soft and juicy, the company’s shao mais are made with succulent squid, and paired with the sweetness of onions to give you a satisfying bite. Deep fried or microwaved, the versatile treats are perfect as a part of a meal or snack, day or night. Best enjoyed defrosted in a steamer.
Hailing from the glittering Wakasa Bay, Wakasa Marukai brings you the freshness of locally caught seafood with an extra tang. One of the hallmark products of Fukui, Sasazuke sea breams are, according to traditional methods, made with salt and rice vinegar to activate the pickling process. Plus, the Sasazuke slices are pickled in cedar barrels, so each morsel is infused with a fragrant, woody aroma.
To level up your dining experience, enjoy some western-styled smoked salmon Sasazuke slices with sparkling wine. Or better yet, scale it up into a quick and easy sushi, comprising of Sasazuke on small Japanese rice balls— we recommend pairing this with some Fukui Sake. Also, why not try Obama City’s Unihishio, a sauce made from sea urchin and loaded with an ultimate pop of umami. It complements just about any cuisine, ranging from Japanese cuisine to Western dishes such as salads and pasta.
Something savory, something sweet? Try them both!
Having long been considered a vital source of protein in vegetarian diets, miso is a mainstay in the diets of trainee monks. Komego’s miso paste was even initially produced within storehouses of the 13th Century Eiheiji temple! But you don’t need to be in the kitchens of temples like these in order to enjoy the rich tradition and flavorful punch of miso.
Did you also know that there is a whole spectrum of miso? While the basic composition of this thick paste consists mainly of fermented soybeans, miso also ranges in salt levels, ingredients used and flavor profiles too. This makes miso suited for a wide variety of meal types. The key to winning miso, according to Komego? Simple, fresh ingredients and a top-secret production that will render even biggest sceptics a fan. The company’s assortment ranges from vinegared miso to sweeter varieties, including those infused with ground mustard or mirin—there’s a paste for every palate!
Satisfy your sweet tooth and relish in Aratama’s trifecta of delectable treats! Start with the comforting chewiness of Kinako Habutae Mochi. Winner of the 2020 Monde Selection’s Quality Award, the confectionary is inspired by the luster of Habutae silk from Echizen City, Fukui—a pride of the region since the Edo Period. This treat may be primarily made from rice cake and sugar, but don’t let this morsel deceive you—its short ingredient list belies a profound flavor profile.
For a blend of sweetness and bite of gelatinous texture, snap up some Kin-no-ume-no-mi Jelly at the fair. Sold in a box of three jellies, each serving contains a whole “golden plum” harvested from Fukui Prefecture.
These plums don’t stinge on taste either: they are cultivated only during its ripest phase, which is said to gives these plums twice their usual color intensity and aroma. This means, you’ll get a burst of sweetness with each bite! For the best culinary experience, enjoy chilled.
To complete your medley of sweet treats, round up your Japanese confectionery haul with some Raspberry Fruit Habutae Mochi. Here, the chewy, succulent texture of Japanese mochi is paired with its sweet, tart raspberry filling.