福井県·郷土料理
Mihama no Heshiko
Using only salt and rice bran, mackerel is transformed into a concentrated mass of umami. This is 'Heshiko,' a fermented food passed down through the Wakasa region. Mackerel is salted and then slowly steeped in rice bran, allowing it to ferment and mature for over a year as a preserved food. It is said that this method was already in use by the middle of the Edo period. In coastal Mihama Town, securing food during the winter when heavy snow prevented fishing was a major challenge. This profound fermented food was born from such resourceful living. The strong saltiness and the deep umami produced by fermentation create an irresistible flavor; if lightly grilled and placed on rice, you will want endless refills. It also pairs perfectly with chazuke (tea rice) or as an accompaniment to sake. It is the pinnacle of nutritious flavor, carefully preserved and passed down through the fishing villages of Wakasa.
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