Fukui is one of Japan’s leading producers of buckwheat and soba buckwheat noodles. The small, flavorful, and highly aromatic soba grains are a distinctive feature of this native variety.
“Native” buckwheat refers to varieties cultivated in a given region; Fukui is the only prefecture of Japan that still grows native buckwheat prefecture-wide.
To bring out the best of the buckwheat’s flavor, all mills in Fukui grind their buckwheat using stone mills.
These thin noodles are made by hand from stone-milled buckwheat flour, to take advantage of the unique flavor of Fukui's native buckwheat. After cooking, the noodles are rinsed in cold water to firm them up, then topped with grated daikon radish and sea bream marinated in hishio fish sauce, for a uniquely Japanese-style pasta dish. The saltiness of the sea bream, the pungent spiciness of the grated daikon, and the rich aromatic flavor of the buckwheat come together to create a new dish, at once both like pasta and entirely unique.
Tacos topped with charcoal-grilled saury, tart eggplant purée with white balsamic vinegar, and roasted peanuts, wrapped in buckwheat tortillas for the rich flavor of Fukui buckwheat in every bite. A unique and delicious dish, featuring robust flavors served in a tortilla just as tasty as the fillings.