京都府·特産品
Heshiko (Kyotango)
The wisdom of surviving the winters along the Sea of Japan coast has created a deep umami flavor. Heshiko is a fermented food made from mackerel pickled in rice bran, passed down through the Tango Peninsula, including Kyotango. First, the mackerel is gutted and salted, then packed into barrels with rice bran to mature slowly for nearly six months. As fermentation progresses over this long period, the flesh turns a deep orange, concentrating a profound umami beneath its strong saltiness. It is said that the name 'Heshiko' derives from the word 'heshikomu,' which means to press something into a barrel. Try it lightly grilled in chazuke, or as an accompaniment to sake. It is a nutrient-rich fermented food nurtured by the winters of Tango, meant to be savored bit by bit.
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