title: Hokuriku Tales vol.3

Summary

A book of five stories about Fukui, Ishikawa and Toyama with useful data vol.3

Denko’s very firm tofu is not so hard and has a creamytexture.The sweet“Tofu MontBlanc”, in which the naturalblessings of the mountainare condensed (410 yen)The restaurant’s spaciousinteriorSetonoMichi-no-EkiSenaDenkoOnabaraHakusanroku (Ishikawa) have joined hands topromote a local dish campaign named“Hakusan Hyakuzen”(Hundred Dishes ofHakusan). Each one of the participatingrestaurants has developed a creative platemenu that utilizes a variety of local foodsnurtured by the tasty water from Mt.Select soybeans are steamed Hakusan. As of April 2018, membershipand squeezedincludes 38 restaurants, offering 75 dishes.Here, let’s visit one of them, Denko, whichserves home-made tofu dishes.This restaurant makes its own tofu usingthe subsoil water from Mt. Hakusan. Tofu inthis region is Kata-tofu, a heavy-weight andvery firm tofu. It has a texture and flavor thatno silken or cotton tofu can match. As theproverb goes, water is a life and death issuein making tofu. A huge quantity of water isused to hand make tofu and the tofu qualitydepends very much on the water quality.“When I came to this place as a young bride,the taste of the water caught me by surprise.I could make soup stock so easily, and cookedrice was so good, and miso soup too.Everything I cooked with water tasted sodelicious. I strongly suggest that you try theSubsoil water is used to wash the soybeans firm tofu sashimi first, without any seasoning.The subtle sweetness and the natural flavorof soybeans will fill your mouth. This feelingis something you do not experience with ordinary tofu made with ordinarywater,”says Ms. Harue Deguchi, the Okami (madam maitre d’hotel) of RestaurantDenko.The tofu making is done by her husband, Mr. Hiroshi Deguchi. He keeps selectround soybeans soaked in water for over 30 hours to soften them, then steamsand squeezes them under pressure. Then he sprays natural magnesium chlorideto harden them slowly. The dish is a result of unsparing and time-consuminghard work, and a commitment to quality materials.DenkoTEL：076-256-7325FukuiThe quality water gives birth to a home-madesoba noodle restaurantOshozu-Fudoson waterThe Fukui Prefecture government has put into place the“Tasty Fukui Water”certification system for drinkable spring water. There were 35 such certifiedwater sources as of July 2018…many of which are managed and maintained bythe people in local communities. Their affection to the fountain water, their beliefin sanctified water and their pride have preserved these fountains to this date.The central part of Echizen City (JR station Takefu and its environs) has manyfountains because it sits on the alluvial fan of the Hino River that flows down tothe basin on and under the ground. One of the most famous fountains is Oshozu-Fudoson-no-Mizu. It is located in the city center and the water comes outcontinuously from a faucet shaped as the mouth of a dragon by the temple hallwhich is dedicated to Fudo-Myo-o (Acala deity). Some 50 to 60 people in theneighborhood visit the fountain to fetch water every day.26 Hokuriku Tales vol.3