Kagawa prefecture products

Olive Iriko

Olive Iriko Photo

Using olives, a specialty of Kagawa Prefecture, the Fermentation and Food Research Institute of the Kagawa Prefectural Industrial Technology Center came up with the idea for olive iriko, which is produced by the Ibuki Fisheries Cooperative Association (Ibukicho, Kan-onji City). Boiling the anchovies together with dried olive leaves reduces the smell of fish and the bitterness of the innards. Another unique point is that the anchovies do not discolor over time. There is no need to remove the innards or the head, just add it all to the pot and you can make a clean, light-tasting soup stock.

Seasonal season
Time to go around Peak season (seasonal season)
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Main production area
Kannonji City Ibuki Town (Ibuki Island)
  • In Kagawa Prefecture, research on the utilization of olive leaves and branches is currently being conducted by both the public and private sectors. Olive iriko is a new prefectural product born from this research. The "tea bag method," in which dried olive leaves are powdered and placed in a boiling pot, has been patented. It is now produced on Ibukijima Island, which is famous for the production of iriko, an essential ingredient in Sanuki udon noodles.

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