An Illustrated Japan / Kagawa / Life & Daily

Iriko (Dried Sardine) Dashi Culture

Also written: いりこ（煮干し）出汁の文化 · 小鱼干（煮干）高汤文化

A rich dashi broth made from katakuchi iwashi (Japanese anchovies) caught in the Seto Inland Sea; this distinctive local flavor is indispensable for udon soup and everyday cooking.

Kagawa Shikoku Life & Daily

About this place

Seto iriko dried sardines underpin Sanuki. Top ground Ibuki Island off Kanonji western Sanuki, Japan leading producer. Catch boiled within 30 min, sun-dried keeping sweetness low bitterness. Fresh May-June aroma best. Markets grade by size: large strong broth, medium everyday miso, tiny snack. Home method removes heads guts, soaks overnight, simmers low with kombu to golden broth. Rich calcium DHA preserve. Shops Marugame-machi sell vacuum packs. Cool tin storage, freeze long. Also iriko rice furikake. Tourist pack lightweight souvenir with recipe.