Saba Heshiko (Rice-bran-pickled mackerel)
A richly savory taste of winter in Wakasa

About Saba Heshiko (Rice-bran-pickled mackerel)

Heshiko is a traditional dish from the Wakasa region of Fukui Prefecture, made by salt-curing mackerel and then packing it in rice bran. It is prepared when mackerel is caught in spring and taken out to eat around the end of autumn. Saba heshiko can be enjoyed in many ways: in ochazuke, as sashimi or sushi, or as a topping for spaghetti or pizza. The most popular way to eat it is to brush off some of the bran, slice it, briefly grill it, and enjoy it as is. This is a preserved food unique to the region, with a distinctive savory flavor that keeps you coming back for more. It is excellent with rice or as a snack with drinks.

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