Breakfast

Soba noodles are mainly eaten in the Reihoku region of Fukui. They are made with strong flour and are served with a soup stock containing grated daikon radish, or with a soup made from squeezed daikon radish juice, soy sauce, and dashi stock. As grated daikon radish is always used, it is called "oroshi soba."

This is a local dish made by soaking the pickled vegetable takuan in water to remove the salt, and then simmering it.

This pickled dish is made using the stems of the eight-headed cucumber, a local specialty of Onokamisho Fukui.
A red, sweet and sour local dish made with plenty of the delicious waters of the Kuzuryu River.

Fukui has been the number one consumer of fried tofu and ganmodoki in Japan for 60 consecutive years.
This dish is made by simmering thick fried tofu in sugar and soy sauce.

Off the coast Fukui, complex salt currents mix the cold water near the seabed with the warm water on the surface, creating an abundant amount of plankton, which fish feed on, creating a rich environment in which fish can grow.Although flounder has a flat appearance, it has firm, thick flesh that is packed with flavor.