Heshiko

It is a traditional dish in the Wakasa region and on the coast of Echizen Coast. It can be stored for a long time without rotting by stealing the internal organs of fish, salted, and then pickled in bran. It was a valuable source of protein for overturning severe winters. The history is old, and it is said that it was already beginning to be created in the middle of the Edo period. The theory that fishermen pickling fish in barrels is called “pressure” and “heshiko” was omitted from “heshiko” and the moisture that came out after salting fish “hishio” becomes “heshiko” became “heshiko” There are several theories, such as. It is also made with sardines, squid, and pufferfish, but mackerel is the most common. Seafood caught in Wakasa was transported to Kyoto through the 'Wakasa-kaido Road,' but in recent years it became called 'Saba-kaido Road' because it was mainly used to transport salted mackerel to Kyoto.
In the Reihoku region, you often eat 'konuka sardine' which is mainly made with sardines pickled in nukan.

Because it is a long-preserved food, it is eaten all year round. Previously, 'narezushi' made using 'Heshiko' (Heshiko) made in each family was an indispensable feast for the New Year and other places. Today, many of the products made by producers are popular.

Salted mackerel is pickled in Konuka and salt for about half a year. Salty and umami are strong and similar to kun, so as a recipe that makes use of it, you can drop bran and cut it into a suitable size, lightly broiled it on fire, ochazuke, sake, onigiri (rice balls), ingredients for sushi, and more recently It is also used as ingredients for fried rice and pasta and pizza like anchovies. Fresh foods can also be eaten as sashimi.