Heshiko
Japanese: へしこ
A traditional preserved food from Wakasa, Fukui. Mackerel or other fish is salted, then packed in rice bran and fermented for over a year.
Heshiko is a Wakasa tradition: salted mackerel packed in a nuka bed under weights and aged over a year. The name derives from heshikomu (to press in). During long aging, fish proteins break down into amino acids, and the umami of bran and fish merge into intense flavor. Enjoyed grilled as-is, over ochazuke, or as an anchovy substitute in pasta, its strong saltiness and umami give depth to dishes in small amounts. It is a culinary heritage where the Sea of Japan's bounty meets nuka fermentation. While sharing production principles with anchovy, the addition of nuka gives heshiko an entirely different character. Recently, French and Italian chefs have taken notice, using it as an umami ingredient in pasta and risotto.