Heshiko producer and restaurant based in Mihama-cho, Mikata-gun, Fukui Prefecture, in the heart of Wakasa Mihama, Japan's designated Town of Heshiko. Specialises in traditional heshiko, mackerel cured for six months or more in salted rice bran paste, a preservation technique developed on the Wakasa coast and carried along the historic Mackerel Road (Saba Kaido) to Kyoto. Also produces heshiko ajillo, combining the fermented fish with olive oil and garlic in a contemporary format. Products sold at the Wakasa Kaiyu Bazaar and through online retail.
