へしこ × なれずし!サバの発酵最終形態
若狭湾の奥に位置する田烏(たがらす)という集落ではかつてサバ漁が盛んだった。シーズンに大量に取れたサバをへしこ(糠漬け)にし、さらにそのへしこをなれずしにしてお正月などのハレの日の食材に加工する。とんでもなく手のかかるこのへしこなれずし、糠漬けの香ばしい香りとなれずしの酸味と旨味が合体した、食べた瞬間にほっぺたが落ちそうになるごちそうだ。福井の滋味ぶかい地酒とあわせると郷土食の醍醐味を堪能することができる。

Heshiko further processed into narezushi ! Mackerel in its ultimate fermented form. Tagarasu is a tribal village located deep in the Bay of Wakasa that once flourished as the local center of mackerel fishing. In a season that was blessed with a big catch, the hauled mackerels were pickled in rice bran paste to make heshiko. Heshiko was then processed further into fermented sushi called narezushi to be served on special occasions like the New YearÅfs holiday. This two-phased fermentation process involved in the making of heshiko narezushi requires time and a lot of care. But thanks to these efforts, the rich flavor of rice bran paste combined with the sour taste of narezushi condensed with umami literally makes your jaw drop the moment you take a bite of it. Savor it together with the deep taste of local sake in Fukui to enjoy this local specialty to the fullest.

どう作って食べるか / HOW TO MAKE & EAT

❶サバの内臓を取り除いて開き、まず数日間ほど塩で仮漬けする。
❷塩漬けして滲み出してきた水分とともに、糠や鷹の爪や調味料などで味を整えた漬床に漬け、重しをして1年以上熟成させる(へしこ)。
❸へしこを取り出して洗い、腹に米を詰めて米の床に数ヶ月漬けこむ(なれずし)。

❶Open the mackerel and take away the guts. Then keep the remaining skinned flesh and bones in salt for a few days.

❷Mix the water sweated out of the salted mackerel with rice bran, hot pepper and other seasoning agents to create the bed to rest the mackerel for pickling. After placing the mackerel on this bed, place a weight on top and let it age for one year or more. (heshiko)

❸Take out the heshiko and wash off the bran. Fill the empty stomach of the seasoned mackerel with rice and let the stuffed mackerel rest in another fermentation bed added with rice vinegar for a few months. (narezushi)

ご飯のお供として
香の物として
As a side dish for steamed rice
As pickles

食べられている地域 / Regions where it is eaten
若狭湾はじめ北陸一帯
Around the Bay of Wakasa and the rest of Hokuriku region

微生物の種類 / Types of microorganisms
乳酸菌、酵母類、各種細菌類
Lactic acid bacteria, yeast and various other types of bacteriayeast,etc.

Pocket

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