Traditional dish


Heshiko has long been made in households of the Wakasa region as a preserved food for the winter. It is a dish unique to Wakasa.

It is thought that there were many days when old time fishing boats could not make it out to the fishing grounds because of fallen snow and raging waves on the Sea of Japan. Indeed, it must have been served as a valuable source of animal protein.

The local delicacy is a lightly salted mackerel pickled in bran. And so it is called "pickled mackerel".

It has a salty and uniquely delicious flavor that you'll never forget once you've tried it. It is the perfect dish to serve with Japanese sake. It also goes well with white rice and rice with ocha poured on top.

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