香川県·郷土料理
Iriko Meshi
When you lift the lid of the pot after cooking, the savory aroma of iriko dashi spreads softly. As you mix it with a rice paddle, pieces of carrot and deep-fried tofu peek through the glossy rice, making your stomach growl just by looking at it. Iriko Meshi is a Kagawa-style takikomi gohan (mixed rice) that uses whole iriko (dried baby sardines). The rice is cooked using dashi made from the heads, and since the bodies are mixed in as well, you can enjoy both the umami and the nutrition in their entirety. In the Seisan area, where iriko fishing is prosperous, it remains a beloved home dish and even appears in school lunches for its high calcium content. Every time you take a mouthful of the dashi-soaked rice, a savory aroma fills your mouth. It is a gentle, local flavor that makes you want to go back for more servings.
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