MICHELIN GUIDE

The Origin of Japanese Cuisine

Fukui Prefecture has been blessed with abundant pure, clear water, which has led to the development of a fine food culture. Long ago, the Wakasa(south west of fukui) region was known as the “御食国Miketsukuni(Province of food)” as it once prospered as one of the main areas supplying foodstuffs to the Imperial Court. This reputation for high quality, fresh produce is seen the origins of Japanese fine cuisine.

Tsuruga City in the south of Fukui Prefecture was a major port of call for Edo period cargo transport ships called Kitamaebune, plying between Tsuruga and Hokkaido. The city prospered as a kelp processing town, making the culturally important stock necessary for Japanese cooking. One of Fukui Prefecture’s best loved local delicacies is Echizen Oroshi Soba, fragrant noodles served in broth with sharp-tasting grated daikon raddish. The nutritious soba noodles and daikon radish are a popular local health food. Fukui Prefecture faces the Sea of Japan, and is recognized for its abundance of fresh seafood. Indeed, Echizen Gani, the large delicious crabs, and the rich tasting Wakasa flounder are among the many items included on the Imperial Household presentation menus.