Saba no heshiko
" It is a much-loved delicacy of the Wakasa area, of southwestern Fukui.
Chub mackerel caught before laying their eggs in the spring, cut opened and pickled with salt mixed with rice bran, was widely used for long-keeping food.
The best heshiko is one that has been pickled for more than one year.
With its nice aroma, this type of heshiko whets the appetite and is best when eaten with a small amount of rice bran and rice.
Another way to eat heshiko would be to use it as a topping in ocha-zuke (rice in green tea or fish tock).
A thinly sliced heshiko is a great snack to eat with drinks.