Mackerel Heshi-ko Pickle

About Mackerel Heshi-ko Pickle

Heshi-ko is a traditional dish from the Wakasa region of Fukui Prefecture, made by pickling salted mackerel in rice bran. It is usually prepared in spring when mackerel is in season and enjoyed around late autumn.

There are many ways to enjoy "mackerel heshi-ko." It can be eaten as ochazuke (tea over rice), served as sashimi or sushi, or used as a topping for spaghetti or pizza. The most popular way to savor it is to lightly brush off the rice bran, grill the fillet briefly, and eat it as-is.

This unique preserved food is a hallmark of the local cuisine. Its distinct savory flavor is truly addictive, making it a perfect pairing with steamed rice or as a companion for sake.

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