Pickled mackerel in heshiko

About Pickled mackerel in heshiko

Heshiko is a traditional dish from the Wakasa region of Fukui prefecture where salted mackerel is marinated in bran. It is made when mackerel is picked up in spring, and taken out and eaten at the end of autumn. There are various ways to eat “mackerel no heshiko”. It is sometimes made into ochazuke, sashimi, sushi, or as an ingredient in spaghetti or pizza. The most popular way to eat is to lightly remove the bran, cut it into slices, quickly roast it, and eat it as it is. It is a preserved food unique to this area. It has a unique flavor that makes it addictive, and it is the best as a side dish for rice or sake.

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