Cultural assets

Production technique of heshiko and narezushi

Intangible cultural properties (technical arts) / Obama

Japan has a long history of producing fermented foods. Such fermented foods as soy sauce, miso paste, natto, etc. are easily available in our daily life. Especially, sushi was used as a method of preserving fish using salt and koji, or malted rice, since the days of Miketsukuni, or the ancient provinces such as Wakasa province supplying food and marine products to the Imperial family and court in Kyoto, an ancient capital of Japan.

Mackerel has been used for most of narezushi in Obama, the starting point of Saba-kaido Road. Narezushi refers to a kind of sushi fermented with fish and vegetables. The feature of production method of narezushi is to make heshiko which is made by pickling mackerel in sake lees. Heshiko refers to salted fish pickled with sake lees. Then mackerel is picked in koji, or malted rice, to make it narezushi. Since the production method of picking in sake lees spread in the Edo Period, this production method itself is not the one handed down from ancient times. Even so, these fermented foods such as narezushi and heshiko are worthy of notice in terms of technical evolution to bring out delicious taste of the food we eat. Anyway, these production methods of the food representing Obama are precious because Obama has been known for the city producing delicious food which developed the food culture inherited from ancient times as the starting point of Saba-kaido Road, or a highway supplying marine products and fish such as mackerel called “saba” in Japanese to the Imperial family and court in Kyoto, the ancient capital of Japan.


Japan Heritage Utilization Promotion Council of Obama City and Wakasa townFukui Prefecture, Obama City, Wakasa town

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