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Heshiko ｜ Our Regional Cuisines

  • Kyoto Prefecture

    Heshiko

Heshiko

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    Image source: Kyoto Prefecture Liaison Council of Lifestyle Research Groups

  • Main lore areas

    Tango area

  • Main ingredients used

    Mackerel, sardine

  • History/origin/related events

    Many are under the impression that fresh seafood cannot be obtained in Kyoto, but the Tango area facing the Sea of Japan is blessed with fertile fishing grounds thanks to the warm currents from Tsushima and the rivers flowing through the Tango Peninsula and Tamba plateau mountains. For example, the fishing industry in Kyoto Prefecture is wide-ranging, including fixed net fishing, offshore trawling, small boat trawling, shellfish farming, and longline fishing. A variety of seafood can be caught, such as snow crab, egg cockle, and amberjack.
    The fishermen have a custom of drying the seasonal fish they catch to use at home, and this is a tradition that continues to this day. Dried fish, dried sardines, and dried seaweed are well known as Tango specialties.
    "Heshiko" is eaten throughout the Tango area, especially in the town of Ine. "Heshiko" is a preserved food made by pickling fish such as mackerel and sardines in rice bran and salt for a long period of time. There are various theories about the origin of the name, such as that fishermen referred to the act of pickling fish in a barrel as "heshikomu," which was then shortened to "heshiko."
    "Heshiko" is richer in umami than raw mackerel before it is processed. The unique flavor and saltiness go well with rice and alcoholic drinks. The "heshiko" made in Ine uses domestic, Canadian, or Norwegian mackerel, which contain a lot of fat.

  • Opportunities and times of eating habits

    It is pickled in rice bran from autumn to winter, and ready to eat after six months to one year.
    In the past, it was a popular preserved food made in every household, but it is mostly made in fishing cooperatives and fisheries today.

  • How to eat

    Gently remove the rice bran, cut into appropriate sized pieces, and lightly grill before eating. If you are concerned about the rice bran, you can wash it off before grilling. The grilled "heshiko" is usually added to rice in tea broth or eaten on top of rice. Be careful not to grill for too long as it is easy to overcook.
    "Heshiko" can be stored for a long time. You can grill and break up the leftover pieces, then store them to use in a variety of dishes.

  • Efforts for Preservation and Succession

    It is not as common to make it at home these days, but local fishermen's cooperatives sell "Heshiko" in supermarkets and direct sales stores.
    The Kyoto Prefecture Cooperative Association of Fisheries is working to popularize "Heshiko" by developing adapted recipes such as "Heshiko Toast," "Heshiko Salad," and "Heshiko Fried Rice."

RECIPE

Ingredients (1 pickling bag)

  • Mackerel 20kg
  • Salt 3kg
  • [A] Rice bran 3kg
  • [A] Powdered chili pepper 100g
  • [A] Sake 1.8L
  • [A] White distilled liquor 200cc
  • [A] Sansho pepper (raw) 200g

How to cook

  • 1. Remove the head and internal organs from the mackerel, cut into two pieces, sprinkle with salt, weight down with a stone about as heavy as the fish, and let sit for about 10 days.

  • 2. Mix together all of the A ingredients.

  • 3. Arrange the fish and the A ingredients in alternating layers (A/fish/A/fish/A) in the pickling bag and let it marinate.

  • 4. Pour in the white distilled liquor at the end, weight down with a heavy stone, and leave it in a cool place.

  • 5. It will take 5 to 6 months to pickle.

provider : "Kyo Gochisousama Mom's Taste" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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