Heshiko

Heshiko is a fermented food made by salting an oily fish and then curing it in rice bran to mature. It is an old preserved food of the Wakasa region, with a concentrated and distinctive savoriness.

Highlights

Curing mackerel slowly in salt and bran gives the flesh a deep saltiness and the umami born of fermentation. Lightly grilled and eaten little by little, its rich flavor pairs well with both rice and sake. Brushing off the bran and searing it is the usual way.

Enjoying the Seasons

Because it is finished through long maturing, it can be enjoyed all year, yet as a preserved food packed in the cold season it is especially fine with warm rice in winter.

Access and Basic Information

Areas along Wakasa Bay such as the town of Mihama and Obama City are noted for it. It can be found at specialist processing houses and roadside stations.

A Quick Tip

It is very salty, so slice a small amount thinly. Serving it over rice with tea makes it easier to enjoy.