A large amount of mackerel caught during the season is made into heshiko (pickled in rice-bran paste), and the heshiko is further processed into narezushi, which is used as an ingredient for special occasions such as the New Year.
There are various approaches to fermented foods. "Healthy” and “Natural” are just one aspect, and I would like to see more attention from a wide range of angles, such as emotional value and cultural value.
Let me talk about my background and how I became a seller of bonito flakes. As a woman with no blood relations to the business, how did I get thrust into a male-dominated world which is still strongly influenced by family succession? And what am I doing today?
In pursuit of flavor, cooking techniques and fermentations of Japan are finding themselves in menus and pantries across the globe. Japanese ferments, in particular, have been enticing for those seeking tastiness.