Tsurugi Jinja
It holds a National Treasure temple bell. Oda Nobunaga's ancestors are said to have been priests here, and the place name Ota is the origin of the family name.
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Dinosaurs, Zen, and a coast carved by waves.
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From entries with clearly licensed photos.
It holds a National Treasure temple bell. Oda Nobunaga's ancestors are said to have been priests here, and the place name Ota is the origin of the family name.
See detailsMuch of Japan's dinosaur fossil material comes from this prefecture. Fifty full skeletons on display.
See detailsA papermaking district of 1,500 years. The shrine to the deity of paper stands in the village.
See detailsIntroduced by city, ward, town and village within the prefecture.
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Read the answer →REGIONAL SPECIALTIES
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INSTAGRAM / 6
Local governments, tourism accounts and local posts are shown with official embeds. Photos are not stored on Value Village; they link to the original posts.
THINGS TO DO / 6
Choose from what you can only do here.
NEED TO KNOW
BEST TIME TO TRAVEL
Cherry blossoms along the Asuwa River and at Maruoka Castle welcome spring.
See recommendations for this season →Swim and stroll beside the clear waters of Wakasa Bay.
See recommendations for this season →Rich foliage surrounds Eiheiji Temple and Lake Kuzuryu.
See recommendations for this season →Echizen crab, hot springs and snowy scenery reward winter visitors.
See recommendations for this season →LOCAL FOOD / 12
What people have long eaten in this place. We collect the dishes themselves, not restaurants.
A fermented food in which salted mackerel is packed in rice bran with salt and chili pepper for about six months. The bran is wiped off and the fish is sliced and eaten lightly grilled; it is also used in ochazuke (rice with tea poured over it) or as a filling for rice balls.
Area:Wakasa area (including the Kono district of Reihoku)
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Soba that is boiled and chilled in water, topped with cold broth, grated daikon, dried bonito flakes and green onion. The strongly pungent Echizen karami daikon is used. There is also a way of serving in which the dashi and the grated daikon are provided separately.
Area:Throughout the prefecture (mainly the Reihoku region)
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Chub mackerel is split open along the back, threaded from head to tail on a skewer of bamboo or reed as if sewing, and grilled slowly over charcoal for about 25 minutes. In the Wakasa area it is eaten with ginger soy sauce.
Area:Wakasa area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
A soft water yokan made from smooth red bean paste, agar, sugar and salt. It uses less red bean and sugar than ordinary yokan, and is packed into a thin flat box already scored into pieces, which are scooped out with a wooden spatula. It is eaten in winter.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Thick fried tofu is blanched, cut with a cross-shaped slit, and simmered sweet and savory over low heat for about 15 minutes in dashi, sake, mirin and soy sauce, with ginger juice added just before the heat is turned off. It is served with grated ginger or mustard.
Area:Reihoku region
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Taro scraped clean of its skin is simmered without parboiling in soy sauce, sugar and mirin until the cooking liquid has reduced. Because it is not parboiled, the finished dish is thick and sticky.
Area:Okuetsu area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Red zuiki, the stems of the yatsugashira taro, are peeled and cut into pieces about 4 centimeters long, rubbed with salt, dry-roasted in a pan and then steeped in a vinegar-based seasoning. After two or three days the flavor settles in.
Area:Okuetsu area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
A fermented food in which salted daikon and dried herring rehydrated in rice-rinsing water are pickled together with carrot and other ingredients in koji and seasonings for about two weeks.
Area:Reinan region
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Pressed sushi in which salted trout, sliced thin on the diagonal and marinated in vinegar, is wrapped together with vinegared rice and ginger in a tung tree leaf, arranged in a sushi box and pressed under a weight. Because the leaf is oily, the grains of rice do not stick to it and the sushi can be eaten by hand.
Area:Kuzuryu River basin (mainly the Eiheiji district)
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Thick fried tofu, burdock, carrot and konjac noodles are simmered in a dashi of shaved dried bonito, seasoned with soy sauce, and poured with their broth over freshly cooked rice. It is served on a flat plate.
Area:Reihoku region, Sakai, Katsuyama, etc.
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Rehydrated dried herring is rolled up in kombu and simmered until tender in the water used to rehydrate the kombu, with soy sauce and sugar. Burdock, fried tofu or carrot is sometimes used as the center instead.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
A hot pot dish in which boiled seiko crab, legs and all, is put into an earthenware pot, a generous amount of grated daikon is added and it is put over the heat; once it is cooked, miso is dissolved in, and rock laver is added as the heat is turned off.
Area:Kono district
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
MICHI-NO-EKI / 21
Rest facilities registered by Japan's national government. Each has parking and toilets open 24 hours, and by definition includes a facility that sells local products. This is where the making and the food of this prefecture can actually be bought.
There are 21 stations in this prefecture in all (national registry).
LOCAL ACCOUNTS / 2
Japanese-language accounts that post about this area.
These are third-party accounts. They are not affiliated with Value Village and this is not an endorsement.
CITIES & TOWNS / 14
Sorted by number of entries. Start from the name of a town.
INTERESTS / 12
Only the interests found in this prefecture.
Eiheiji / Kehi Jingu
To the listMikata Five Lakes / Oshima
To the listKatsuyama Hakusan / Echizen Crab
To the listEchizen Washi / Kumagawa-juku
To the listIchijodani / Dinosaur Museum
To the listFukui Fine Arts Museum / Fukui City Art Museum
To the listTojinbo / Lake Mikata and the Varves
To the listSabae Glasses / Takefu Knife Village
To the listShibata Shrine / Koya Kokuryu Shrine
To the listShichido Garan / Omizu Okuri
To the listFukui Agricultural Experiment Station / Hoko Island
To the listEchizen Matsushima Aquarium / Echizen Coast
To the listHIGHLIGHTS
From entries with clearly licensed photos.
It is still a working training monastery. Dogen taught that not only zazen but cleaning, eating and washing the face are all practice. His Tenzo Kyokun sets out how to think about kitchen work, and its root is the same as the craftsman's work we have been following in this series.
Seven buildings joined by covered walkways. Cleaning, eating and washing are all counted as practice.
A whole Sengoku castle town survived by being buried. Four of its gardens are Special Places of Scenic Beauty.
The Echizen-side starting point for the climb up Hakusan, and also dinosaur fossil country.
Cliffs of columnar jointing. The name comes from a legend that an unruly monk called Tojinbo was pushed off here.
Differences in salinity give the five lakes different colours. The varves of Lake Suigetsu are a world standard.
SMILE NEWS / 136
Stories that lift your spirits a little, collected with their sources.
The Fukui Prefectural Dinosaur Museum's special exhibition on sauropods, the largest animals ever to walk the land, has welcomed more than 300,000 visitors. Its centerpiece is Xinjiangotitan, a Chinese sauropod whose skeleton, laid out as found, stretches 19 meters; the show runs until November 3.
source: Fukui Prefectural Dinosaur MuseumAt Sabae City's Nishiyama Zoo, red panda twins born on June 26 go on public view from October 7, and a pair of female twins born on July 8 from October 17. Nicknames for the July-born pair will be accepted from October 17 to November 8.
source: Nishiyama Zoo, Sabae CityIn Chile's Patagonia National Park, a women-led ranger team returned 13 Darwin's rheas to the wild in April 2026. Working with the Rewilding Chile Foundation, they care for the birds around the clock; surveys once estimated only about 11 to 15 remained.
source: MongabayHashtags often used for this area. Each opens the tag page on Instagram.
SEASONS & EVENTS
2026-10-10 ~ 2026-10-10
2026-10-31 ~ 2026-11-01
2026-11-14 ~ 2026-11-22
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