# Heshiko ｜ Our Regional Cuisines

**Cuisine Name**: Heshiko

**Region**: Our Regional Cuisines

## Main Lore Areas
Tango area

## Main Ingredients Used
Mackerel, sardine

## History, Origin, and 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."

## Ingredients
- 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

## Recipe
1. 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. 2. Mix together all of the A ingredients.
3. 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. 4. Pour in the white distilled liquor at the end, weight down with a heavy stone, and leave it in a cool place.
5. 5. It will take 5 to 6 months to pickle.

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

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