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
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)
As a side dish for steamed rice
▶食べられている地域 / Regions where it is eaten
Around the Bay of Wakasa and the rest of Hokuriku region
▶微生物の種類 / Types of microorganisms
Lactic acid bacteria, yeast and various other types of bacteriayeast,etc.