Specialties
Kamaboko and chikuwa, made from fresh fish caught in Wakasa Bay
Maizuru is a treasury of fresh food, surrounded by mountainous nature and good fishing ports along Wakasa Bay. Crab and flatfish are caught in the neighboring waters. Wakasa Bay is the place for clam digging, as well as farming of young yellowtail and oyster. Mangan-ji pepper is Kyoto's traditional vegetable. Isaza, a kind of local fish is a delicacy eaten in the spring season, served live. Tango shell caught in the bay is a gourmet food in summer. Maizuru specialty is kamaboko and chikuwa (boiled fish paste) made by grinding fresh fish. The fresh smell and mellow texture are their special features.
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