Sardines, which have been thoroughly salted, are pickled with rice bran, rice malt and red chili pepper for preservation. They are pickled in early spring, and fermented in hot and humid summer. They are salty yet tasty with a distinctive flavor. They can be grilled still coated with the rice bran , or sliced after washing it off. They are popular as traditional local food and can be eaten with rice and sake. Their origin is not known; however, it is presumed that the method was selected from among various methods for preserving a lot of sardines, a very perishable fish, caught in spring. In the harsh winter when they could not go fishing due to the rough seas, this fish was a precious source of protein for local people.