🍚 Iriko gohan (rice with dried sardines)

“Iriko gohan” is a rice dish made with small, crunchy dried sardines known as iriko. The Japanese anchovies that become iriko are caught in the Seto Inland Sea. In particular, the area around Ibuki Island, located in the Seisan region of western Kagawa prefecture, is one of the most prominent areas for catching iriko. Freshness is vital when producing dried sardines. The anchovy catch is hauled to Ibuki Island in a mere 30 minutes before being boiled up. The production of high quality sardines depends on the same suppliers consistently handling everything from catching the fish to processing them. It takes between one and three days for the catch to end up on store counters. The fishermen may prioritize speed, but they also pay meticulous care to their catch. It requires great skill to adjust the amount of fish that enter their nets, so as to avoid damaging the bodies of the fish. The sardines hatched in the peaceful Seto Inland Sea make a rich dashi stock, with a strong umami flavor. Dashi stock made from these sardines is an indispensable part of Kagawa cuisine. It is used in various staples of home cooking, not least in Sanuki udon noodles, a local specialty. The sardine flesh is also often eaten in stewed dishes or tempura, making it one of the foremost ingredients that underpins local cuisine.