Recommended Theme and Activities
The most famous processed seafood in Fukui Prefecture is “heshiko”, a traditional food in Wakasa region, It is a preserved food of mackerel handed down from several-hundred years ago. Mackerel is once salted and then pickled in rice bran to be naturally matured for approximately one year. With characteristic flavor and rich taste, a small amount of heshiko can be added to pasta instead of anchovies. Why don’t you take home vacuum-packed or bottled heshiko as a souvenir as it can be stored in the room temperature? Recently, heshiko of expensive blowfish has been developed. Other souvenirs are “Oboro konbu (kelp shreds)” hand-shredded piece by piece out of kelp harvested in Tsuruga and “momi wakame (dried and crushed soft seaweed)” made of fresh wakame along the Echizen coast.