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Fish and seafood from Japan
Heshiko is Fukui's fish pickled first in salt and then in rice bran. Gutted mackerel are salted, then packed in rice bran in barrels and left for at least a few months to a year.
| Mackerel, gutted and washed | Sardine, herring or squid are also used. Do not use pufferfish at home; see the safety note[maff-heshiko][mhlw-safe-fugu] |
| Salt, for the first saltingequal to the fish weight | Laboratory home-style batch; a second trial used brine at 13 % salt[mhlw2022] |
| Rice bran | Autumn and winter batches use bran from the new rice crop[maff-heshiko] |
Total time across the recorded steps: 3.7 months – 13 months
What changes: The mackerel are gutted and washed
Output: gutted, washed mackerel.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Heshiko is Fukui's fish pickled first in salt and then in rice bran. Gutted mackerel are salted, then packed in rice bran in barrels and left for at least a few months to a year. Made in 4 steps over 3.7 months – 13 months. The longest step, pack in rice bran, takes 3–12 months (MAFF Japan) and runs at 25 °C (Igimi S. et al 2022). Salt is 13 % (Igimi S. et al 2022). Salt-tolerant lactic acid bacteria, rising to 10^7–10^8 per g within 10 days at 25 °C in the bran does most of the fermenting.
| Main step | 3–12 monthsReported[maff-heshiko][mlit-obama] | Pack in rice bran |
|---|---|---|
| Temperature | 25 °CReported[mhlw2022] | Pack in rice bran |
| Salt | 13 %Reported[mhlw2022] | Salt the fish |
| Acidity | pH 6.2 → 5.1Measured[mhlw2022] | Pack in rice bran |
Heshiko is pickled first in salt and then in rice bran, and is left for at least a few months to a year. In Obama some of it is used again to make heshiko narezushi, which is fermented with rice and koji.
Fish bran pickles can carry histamine. A Japanese health ministry survey of commercial fish products found histamine above 200 ppm, the safety indicator for fish sauce, in 5 of 9 bran-processed products. A follow-up purchase of 12 bran-pickled fish products found 7 above 400 µg/g and 4 with almost none. In the laboratory home-style batches histamine stayed low, with a top value of 10.09 µg/g over 20 weeks, and the report could not reproduce the high levels. MAFF lists pufferfish among the fish used, but never use it at home. Puffer can carry tetrodotoxin, a deadly poison. Japan's health ministry says rubbing with salt, soaking in water or heating does not remove it, and that untrained people must never prepare puffer.
Hazards the sources name: Histamine-forming bacteria in fish bran pickles; all 17 strains isolated from the bran of a high-histamine and a low-histamine pickle made histamine in culture, most only weakly, and Tetragenococcus halophilus made the most (identified isolates also included Bacillus, Paenibacillus and Halomonas).
Every number is labelled with how it is known. How this atlas is made
Heshiko is thought to come from Wakasa as winter protein and existed by the mid-Edo period. Salted Wakasa mackerel went to Kyoto along the road now called the Mackerel Highway. "Heshiko of Mihama" became a regional collective trademark in 2020.
