京都府·特産品
Heshiko (Ine)
With its distinct, pungent aroma of fermentation—'Heshiko,' a tradition of Ine, is a hidden gem of the Sea of Japan's preserved foods. This dish symbolizes the food culture of Tango, made by slowly pickling mackerel in rice bran and salt. It is a crystallization of wisdom born from the era before refrigerators, created to keep fish edible for longer periods. The mackerel is pickled in bran from autumn to winter and aged slowly over six months to a year. It was once a flavor rooted in daily life, prepared in almost every household. Even today in Tango, fishery cooperatives and marine companies continue to preserve these traditional methods. When lightly grilled, the intense umami and saltiness are enhanced, making it an irresistible companion to alcohol. It is also exquisite when placed atop chazuke. Please enjoy the profound flavor created by fermentation.
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