Food, Cycling

Wakasa pufferfish

Wakasa pufferfish grown in Wakasa Bay is characterized by its firm flesh due to the cold winter waters of the Sea of Japan. Visitors can enjoy various pufferfish dishes such as sashimi, hot pot, and deep-fried pufferfish.

Shijimi clams from Lake Kugushi

Shijimi clam is a tasty and healthy food that is rich in amino acids, a flavor component, and helps normalize liver function, and has been a traditional food loved throughout Japan since the Jomon Period. One of the most distinctive features of shijimi clams from Lake Kugushi is its refreshing taste. New dishes such as shijimi ramen, which makes use of shijimi clam soup stock, have also been commercialized.

Heshiko of Mihama

Heshiko is a traditional preserved food that has been passed down for generations in Mihama Town, and is made by marinating fish in rice bran and aged for a long period of time. Mihama's heshiko mainly uses mackerel, and is characterized by its low salt content and strong umami flavor due to the two-step process of salting and pickling.

Mihama Enjuku Buri

Salt-aged yellowtail is distributed to worshippers at the Shinto ritual held on New Year's Day in the Hiruga area. Mihama Enjuku Buri is the branded version of this salt-aged yellowtail. The salt-aged yellowtail has a similar texture to dry-cured ham, and goes well with alcoholic beverages.

Wakasa Mihama Winter Yellowtail, Hiruga Hibiki

Hiruga Hibiki yellowtails are the fish that are carefully selected for its excellent bodies from among the yellowtails weighing over 8kg that land at Hiruga Fishing Port from late November to January. The fish are then subjected to a three-stage process of ikegoshi, bleeding and shinkeijime. It is characterized by its firm, supple flesh and elegant umami flavor.

Hayaseura (local sake)

This sake is made at the Miyakehikouemon Brewery, a long-established sake brewery that has been brewing sake for approximately 300 years. The well water used for the brewing process is located near the sea and rich in minerals, and the sake is characterized by its mellow flavor and crisp aftertaste.

Eel

Eel is rich in vitamin A, which increases the body's resistance, vitamin B1, which is effective in relieving fatigue, and omega-3 fatty acids, which give the body vitality. The eels from the Five Lakes of Mikata are firm and light in flavor, but are fragrant with an elegant flavor when grilled.

Wakasa Beer

This local beer was created as a beer that goes well with seafood. Organic malt grown in the famous waters of the Canadian Rockies and aromatic hops grown in the mountain ranges of Washington are used as ingredients, and the beer is brewed with the clear spring water of Wakasa.

Mountain stream fishing

The Mimi River, which runs through the center of the town, is home to sweetfish and yamame trout. Anglers from Fukui and other prefectures gather here every year on the day when the ban on sweetfish is lifted.

GOKOICHI

GOKOICHI is the nickname for the cycling course that circles around the Five Lakes of Mikata. It is a scenic course that runs alongside the lakes, allowing cyclists to enjoy the different scenery and features of each of the five lakes. The total distance is relatively short at approximately 33km, and there is very little difference in elevation, making it enjoyable for various cycling enthusiasts. Although most cycling courses are designed for cyclists to simply pass through, the GOKOICHI Cycling Course is becoming increasingly popular as it allows cyclists to enjoy the exhilaration of riding along the edge of the lakes and the charm of the local area at a leisurely pace. It is also located close to a JR station and an expressway interchange, making it easily accessible from both within and outside the prefecture.