The inns and hotels of Wakasa Town start serving crab, the 'Kings of Winter' from early November each year. They can be eaten and appreciated boiled, grilled or, of course, in the hot-pot. They can even be eaten raw.
The 'tora-fugu' (tiger blow fish) of Wakasa Town, caught from the more rough Sea of Japan has a tight flesh and gives an excellent taste with some sweetness. The full course fugu meals which include 'tessa' (very thinly sliced raw fugu), grilled fugu, fried fugu (tempura), lightly boiled fugu, and fugu fin sake (rice wine) are highly recommended.
Kue is called the 'phantom fish' and has a subtle white meat with just enough fattiness without being too rich. The meat is also rich in collagen and so recommended to ladies. Please try the original Kue cuisine from the Sea of Japan'. The best is between October and March.
'Aori-ika' is a type of squid. It is essential to try this raw. The freshly-sliced raw squid, still moving their tentacles, pulsate with brilliant colors. Diners are invited to 'enjoy with their eyes as well as their palate'. The in-season period is from October to mid December.
The characteristics of Lake Mikata eels are their pointed mouths and rounded ends. Their taste is legendary. The most popular way to eat unagi is on top of a 'donburi' bowl of rice soaked with delicious sauce. There are four eel specialty restaurants in Wakasa Town.
Mackerel, first sprinkled with salt, are then allowed to ferment. This is a traditional preserved food from the Wakasa area. The fish, healthy and rich in amino acids, can be eaten a number of ways and also served as a nibble for drinking sake.
Fresh fish caught in the sea off Wakasa are sprinkled with some salt and then carefully dried. They are best eaten lightly grilled.
Fukui Plums are characterized by their thick flesh and small stones. After being salted, they are dried under the sun and then pickled to make 'umeboshi'. 'Umeboshi' pickles are one of the most traditional preserved foods in Japan. The taste is strong, very sour, and nicely complements a steaming bowl of white rice.
As well as umeboshi pickles, there are many products made from plums such as plum sake, plum wine, plum snacks, plum dressing, plum mayonnaise, plum jelly, plum noodles, plum sesame and many more.
Spring water from Uriwari Water Falls is chosen as one of the top 100 good water. The water is bottled as is as mineral water, very mild and soft.
The root portions of mountain-grown 'kuzu' arrowroots are washed in the copious and pristine waters of Kumagawa and then made into starch powder. When dissolved in hot water it thickens into a paste. Cakes and drinks using kuzu starch powder are famous. Kuzu cake made of sweetly cooked red beans wrapped in a kuzu paste and chilled is especially delicious in summer. Kuzu drinks make a warm beverage in the cold of winter.
Sake is Japan's most traditional wine and made from fermented rice. Torihama Brewery, founded in 1920, is the sole sake brewer in Wakasa Town.
The roots from arum plants are made into a strong paste with water from the Kumagawa River. 'Konnyaku' is commonly used in Japanese stewing dishes.
In Wakasa Town, there have been several Seueno pottery kilns dating from Japan's Nara and Heian Periods (approx. from 8th to 12th century). From those ancient days, Sueno was the center of Wakasa Pottery. The skills involved have been revived and the simple, yet impressive, works of Sueno Pottery are now being produced.
This is made by putting half of one mackerel's side on top of boiled and vinegared rice. This Saba (mackerel) Sushi is a popular local cuisine of the Wakasa Region and can be enjoyed at several places in the Kumagawa area.
Visitors can pick their own and enjoy the sweet, refreshing, taste of these Japanese pears from mid-August until the end of September.
Carp are fished from Lake Mikata. In winter, when the meat is tighter, these fish are particularly palatable and much enjoyed.
Freshly caught fish from the nearby sea can be enjoyed in Wakasa Town through all four seasons. In the local inns, visitors can appreciate the catch of the day prepared as sashimi (raw).