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へしこ漬け, Heshiko[TMR-0006-F]

Please contact us from here for the price.
[Available]
春にとれた鯖を塩漬けにして、2〜3週間おきその後、糠・唐辛子・その他(当店に代々伝わる秘伝)を加え、上に重石をのせ、秋ぐちまでの半年間もの間眠りつづけて鯖のへしこが出来上がります。
その香ばしさと甘さ、脂ののった春鯖の味をお楽しみください。

Saba (mackerel), caught in spring, are pickled with salt for 2-3 weeks, then
adding lees, red pepper and our secret seasonings, placing the stone weights on it,
keep them until autumn for more than 6 months ; Heshiko(Wakasa-fish) is ready !!

Please enjoy its savory sweetness and taste of spring mackerel (fat-sweet !!)

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