From the Ministry of Agriculture, Forestry and Fisheries.
| Ingredient | Amount |
|---|---|
| Main ingredients | |
| Rice | 1 sho |
| Iriko | 80 g |
| Fried tofu | 1 sheet |
| Carrot | 140 g |
| Daikon | 400 g |
| Taro | 400 g |
| Konnyaku | 1 piece |
| Seasonings and liquids | |
| Seasoning: soy sauce | 6 tablespoons |
In the Seto Inland Sea, fishing for Japanese anchovy, which becomes iriko, is active. The area around Ibuki Island in the Seisan area is known as one of the best places for iriko.
Freshness is the key to making iriko. The anchovies caught are carried to Ibuki Island in only 30 minutes and boiled. A single company doing everything from the catch to the processing helps to produce good iriko. From the catch to the store shelf takes only one to three days.
The catching is fast, but great care is taken when hauling in. It takes skilled work to control how many fish go into the net, so as not to hurt the fish. Iriko made in the calm Seto Inland Sea gives a rich stock with strong umami.
In Kagawa, iriko stock is a must for Japanese cooking, and it is used in the famous Sanuki udon and many home dishes. The iriko themselves are often eaten in simmered dishes and tempura, and iriko is one of the main foods that support the local food culture.
The head and belly of the iriko are removed and the body is split. The heads are soaked in water to make stock. The cut vegetables, rice, the iriko bodies, the stock and the seasoning go into the pot, and the rice is cooked. Mushrooms or burdock are often added, and the ingredients change with the season’s vegetables and family taste.
It is an everyday dish, made in every season, and families in the iriko-fishing Seisan area still make it. Because iriko is rich in nutrients such as calcium, it is used in school lunches.
There is no single right answer. Talking it over with someone at home is a good way to learn.