Wakasa Heshiko (Rice-Bran-Fermented Mackerel)
Heshiko preserves mackerel or sardine by salting it, packing it in rice bran with chilli and maturing it through summer. Wakasa mackerel heshiko is intensely salty, fermented and savory...

At a glance
| Name | Wakasa Heshiko (Rice-Bran-Fermented Mackerel) (Heshiko) |
|---|---|
| Prefecture | Fukui |
| Region | Chubu |
| Type | Salted fish matured in rice bran |
What is it?
Heshiko preserves mackerel or sardine by salting it, packing it in rice bran with chilli and maturing it through summer. Wakasa mackerel heshiko is intensely salty, fermented and savory, eaten in thin portions with rice or sake.
Some products may be sliced raw when the maker specifically labels them for that use; others must be cooked. Never assume that every heshiko is ready for raw consumption.
History and local context
The technique preserved whole fish in Wakasa and Obama, the starting point of the historic Saba Kaido routes. Heshiko can also be desalted and fermented again with rice and koji to make a distinct narezushi.
The name may derive from pushing fish into a barrel or from hishio fish sauce; neither etymology is conclusive.
How to enjoy it
Brush off only excess bran and briefly grill thin slices, then eat sparingly with hot rice, ochazuke, grated daikon or cucumber. Use raw only when the maker's label explicitly permits it and keep it cold.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Wakasa Heshiko (Rice-Bran-Fermented Mackerel) from?
It is associated with Fukui, in the Chubu region of Japan.
What kind of food is Wakasa Heshiko (Rice-Bran-Fermented Mackerel)?
This guide classifies it as salted fish matured in rice bran. See the overview for its defining ingredients and texture.
Can I order Wakasa Heshiko (Rice-Bran-Fermented Mackerel) online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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