"Fukui Prefecture Gastronomy Project: Etsuzan Jakusui" Explained 'Etsuzan' refers to the deep green mountains of Echizen. 'Jakusui' refers to the clear waters of Wakasa. Fukui's cuisine is the very essence of the land, nurtured over many years by this rich nature and the lives of the people who inhabit it. Launched in fiscal year 2025, the "Fukui Prefecture Gastronomy Project: Etsuzan Jakusui" aims to discover and promote this value both domestically and internationally. Takeshi Kadokami, a food columnist (Editorial Advisor for 'Amakara Techo'), serves as the General Producer. Furthermore, a selection committee, including 'curators' who are connoisseurs of food, selects "Fukui Restaurants You Should Visit Now" to establish Fukui as a "destination to travel for food." Theme for Fiscal Year 2026: Fukui, the Land of Cuisine x Craftsmanship. Vegetables grown in the mountains of Echizen, cut with 700-year-old forged blades. Fish caught in the seas of Wakasa, served on lacquerware finished by artisans' hands. The flavors are supported by soy sauce and vinegar brewed in local cellars. From ingredients and seasonings to tableware and tools, the craftsmanship of Fukui breathes life into every element that constitutes its cuisine. The overlapping skills of those who cultivate ingredients, those who cook, and those who create crafts give birth to Fukui's unique gastronomy. In fiscal year 2026, we will develop various initiatives under the theme "Fukui: The Land of Cuisine x Craftsmanship (Shokutaku)." General Producer Takeshi Kadokami, Food Columnist A Message from the General Producer This year, we aim to understand Fukui's food culture more deeply, broadly, and significantly. Food culture is not solely composed of ingredients and dishes; it is formed by a combination of various elements such as the tools and tableware that support it, the skills of the artisans who create them, and the cultural background cultivated over a long history. Through this project, we hope to conve