| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Whole saba buried in a rice bran bed and left in the jar until it turns salty and firm.
Obtaining
Usage
The longest wait in the jar
It uses the same jar and the same bran bed as the vegetable pickles, but the waiting is far longer. Only the thing being pickled changes.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
In the real world
Heshiko belongs to the Wakasa coast of Fukui. Saba is opened along the back, packed with salt and weighted for about a week, then buried in a bed of rice bran and salt together with the brine it has given up, topped with chilli and left for roughly half a year. Fishermen have made it since the Edo period, and it travelled the old mackerel road.
Differences in game
Splitting the fish and the week-long salting under weights are omitted, along with returning the salting liquid and adding chili. Half a year of aging is shortened to a wait in the jar.
References and sources
- Heshiko — Our Regional Cuisines — Recorded as a dish of the Wakasa area — salt the saba under a weight, then bury it with chilli in a bed of rice bran and salt and leave it for about half a year.