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へしこ漬け, Heshiko[TMR-0006-F]

Please contact us from here for the price.

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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