福井県若狭地方の郷土料理のへしこ。サバを塩漬けにして一旦取り出し、米ぬかに漬け込んで長期熟成させたもの。生のままでも食べられますが、当店では軽く炙ってほぐし身にしています。

Heshiko, a local dish from the Wakasa region of Fukui Prefecture, is made by pickling blue fish in salt, removing it, then soaking it in rice bran and aging it for a long time. It can be eaten raw, but at our restaurant we lightly roast it to loosen the meat.