Glossary H
Heshikozuke refers to pickled fish from the Fukui Prefecture of Japan. It is a Kansai cuisine made of pickled mackerel, sardine, codfish, blowfish, etc., which are caught abundantly in spring. People make heshikozuke by pickling these fish under stone with salt and rice bran. It produces an attractive aroma when baked, and has traditionally been loved as a featured food for late autumn, new year, and spring festivals in the Wakasa area.
Hibachi refers to a small, portable grill that has its origins in Japan, inspired by its shichirin.
As a grill, a hibachi is small, portable, open style made by placing a sturdy grill over a container which may be oval, square, or rectangular. The container is used to hold charcoal for cooking, just like the bowl of a full sized grill.