福井県·特産品
Ono Taro
When picked up with chopsticks, it has a firm, bouncy texture. Once in your mouth, it is chewy and sticky, with a sweetness that gradually spreads as you chew. This is Fukui Ono's 'Uesho Taro,' which maintains its shape even after simmering. The Ono Basin, surrounded by thousand-meter-class mountains such as Mount Arashima, experiences significant temperature fluctuations between day and night and features well-drained alluvial fans. This harsh yet bountiful land nurtures taro with dense, fine flesh. Its deliciousness is so renowned that it was registered under the Geographical Indication (GI) protection system in 2017. Slow-simmered 'Nikkorogashi' (taro simmered in dashi) is a staple of theOkuetsu dining table. When you gently pierce the potato, which has soaked up the savory broth, it falls apart tenderly and melts in your mouth. It is a deeply flavorful tuber that conveys the richness of the land in a single bite.
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