福井県·郷土料理
Heshiko
Born from the need to endure the winters of Wakasa, this is a fermented preserved food that Fukui is proud of. After salting the mackerel for two to three weeks, rice bran and chili peppers are added. A weight is placed on top, and it is left to rest for six months, through the rainy season, summer, and until the beginning of autumn. It is said to have been made as early as the mid-Edo period, serving as a precious source of protein during harsh winters. When the rice bran is removed and the fish is lightly seared, its saltiness and umami rise intensely, similar to smoked fish. It is wonderful with hot rice, in chazuke (tea rice), or as an accompaniment to sake. Freshly prepared pieces can also be enjoyed as sashimi, offering a different texture from the seared version. Recently, it has even been used as a secret ingredient in pasta and pizza. Once you know this deep flavor, you will find yourself reaching for it again and again.
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