Kagawa Local Cuisine: Iriko Meshi

Hey there! Let’s talk about a real taste of Kagawa – “Iriko Meshi”! This is a flavorful rice dish cooked with “iriko” (dried sardines), and it’s a staple in this region, especially in the western part. Given Kagawa’s close ties to the Seto Inland Sea and its thriving sardine industry, it’s no surprise that iriko plays a starring role in the local cuisine. So, let’s get into what makes this dish so special.

Dish Name: Iriko Meshi

• Region / Location: Western Kagawa Prefecture (Seisan region)
• Primary Area of Tradition: Western Kagawa Prefecture
• Main Ingredients: Rice, iriko (dried sardines), carrots, daikon radish, taro root, konnyaku

How It’s Eaten / Served

Iriko Meshi is a seasoned rice dish made with iriko (dried sardines). The Seto Inland Sea is a prime location for catching anchovies, which are processed into iriko. The Ibuki Island area, in particular, is well-known for its high-quality iriko production. Freshness is key in iriko production. Anchovies caught in the morning are quickly transported to Ibuki Island and boiled within 30 minutes. This rapid processing, handled entirely by the same producers, is crucial for producing top-notch iriko. From catch to store shelves, the process takes only 1 to 3 days. While speed is essential in anchovy fishing, careful handling is also vital. Skilled techniques are needed to control the amount of fish caught in the nets to prevent damage to the fish.

Iriko from the calm waters of the Seto Inland Sea yields a rich and flavorful broth. In Kagawa Prefecture, iriko broth is indispensable in Japanese cuisine and is used in various local dishes, most notably in the famous Sanuki udon. The iriko themselves are also often eaten in dishes like nimono (simmered dishes) and tempura, making them a key ingredient in the region’s food culture.

Cultural Background and Preservation

Iriko Meshi is a common dish enjoyed year-round as part of the daily diet.

To prepare Iriko Meshi, the heads and intestines of the iriko are removed, and the bodies are split. The iriko heads are soaked in water to make a broth. The other ingredients, along with the rice, iriko bodies, iriko broth, and seasonings, are cooked together in a pot. Other ingredients like mushrooms and burdock root are often added, but the specific vegetables can vary depending on the season and family preferences.

Iriko Meshi is still commonly prepared in homes, especially in the western Kagawa region where iriko fishing is prevalent. Given its nutritional value, including calcium, it is also served in school lunches.

Additional information:

• Iriko (いりこ): Dried sardines, used to make broth and as a food ingredient.
• Nimono (煮物): Japanese simmered dishes.
• Sanuki Udon (讃岐うどん): A type of thick, chewy wheat flour noodle from Kagawa Prefecture.
• Dashi (だし): Japanese soup stock.
• Konnyaku (こんにゃく): A jelly-like food made from the starch of the konnyaku potato.