Fujimi Shokudo Diago

‘Heshiko’ is a traditional dish from the Wakasa region and Tango Peninsula, where mackerel is salted and then further fermented in rice bran. We lightly remove the rice bran and grill it over fire before serving. The salty flavor pairs perfectly with alcohol! This is a must-try delicious appetizer. A rare find in Yamanashi Prefecture! Enjoy it as ochazuke, original pasta, and more.