Saba no Heshiko

Main ingredients

mackerel, salt, rice bran, chili pepper

History and origin

Handed down in the Wakasa area and along the Echizen coast, it was a valuable source of protein for getting through harsh winters. It is said to have been made since around the mid-Edo period, and there are various theories about its name, including that it comes from "heshikomu" (pressing) the fish into barrels. The route from Wakasa to Kyoto, along which mainly salted mackerel was carried, came to be called the "Saba Kaido" (Mackerel Road) only in recent times.

When it is eaten

As a long-keeping preserved food, it is eaten year-round. In some areas, mackerel caught in spring is pickled, taken out around late autumn, and grilled and eaten in winter when there is no fishing. In the past, narezushi made from heshiko was a feast for festive days such as the New Year.

How it is eaten

The bran is brushed off and the fish is sliced and lightly seared, then eaten as a snack with sake, in ochazuke, or as a filling for rice balls; it is also used as a sushi topping. Fresh heshiko is also eaten as sashimi.

Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.