Preserved food that has been handed down since the Edo period. It is a traditional dish of Fukui, where the wisdom of our ancestors has been passed down from generation to generation!

  • Fukui
  • Eating
Heshiko" is a traditional dish from the Wakasa area of Fukui Prefecture and along the Echizen coastline, where fish are gutted, pickled in salt, and preserved for a long time without spoiling. It was a valuable source of protein for surviving the harsh winter. There are various theories as to the origin of the name "heshiko," but thanks to the wisdom of our ancestors, we now have an excellent dish that goes well with both rice and sake. During the hot season, I would like to eat it with ochazuke (rice with tea leaves). The salty taste of "heshiko" goes well with it.

Heshiko is sliced thinly and served with slices of daikon (Japanese radish) at some restaurants. It is so big that you can eat it in one bite, but it is not very salty, so please savor it little by little with sake. Even a little bit is enough to make a lasting impression.

In the Wakasa area, where merchants have long transported mackerel to the capital, "hama-yaki saba" was invented in the same way as "heshiko." It is eaten throughout the year, but especially during the summer, it is an important source of protein to prevent summer heat exhaustion.

All images are © Fukui Prefectural Tourism Federation.


Click here for an article on the Saba Kaido (mackerel road) that connected Fukui's mackerel to the capital.
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