LOVE Sanuki's report
6th Iriko
One of the major projects of Yoshimoto, "A project to live in your town", to make Japan feel good from the area. Entertainer "Kaji Tsuyoshi" who lives in Kagawa reports on local products.
reporter
KAJI Tsuyoshi
NSC Osaka school 22nd grade
2005 Formed "Katsuyama Kaji" with Moody Katsuyama
2008 ABC Comedy Newcomer Grand Prix Newcomer Award
2010 Active as a pin entertainer
Birthplace: Mitoyo City, Kagawa Prefecture Born March 1981, 3
"Iriko" (anchored anchovy) is popular in Kagawa Prefecture as a stock for udon and miso soup.
Iriko from Kagawa Prefecture, especially in Ibuki Island, is characterized by its softness and taste that can be used for various dishes.
This time, reporter Tsuyoshi Kaji is challenged to Iriko Sake Meister!
Exploring the world of deep and delicious prefecture-grown rice.
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Challenge the Iriko Sake Meister!
"Iriko liquor" where you can pour hot sake on the roasted iriko and enjoy the flavor. Reporter Tsuyoshi Kaji who came to the Meister class.
First of all, you will learn how to fish in the classroom and why the quality of the prefecture-grown iris is high.
Off the coast of Kagawa Prefecture is in the center of the Seto Inland Sea, a good fishing ground for Iriko. Moreover, it is a short distance of 30-40 minutes from the fishing ground to the processing ground. You can process it while the freshness is high, so you won't miss the taste.
Also, because it catches squirrels in shallow water, it is soft and plump, unlike the need for open sea. -
There are various kinds of Iriko dishes
After classroom lesson, cooking practice of "Iriko Sake" is finally completed.
There is also a commitment made by prefecture-grown Iriko, such as "Leave your head differently from other production areas and leave your head OK (take only Halawata)".
When you pour hot sake, the fragrance spreads softly. Appetizers include riko tempura and calcium-rich Iriko cookies.
The local Iriko is soft and can be eaten as it is, so it can be used for various dishes. -
Infiltrate the Iriko processing plant!
Kaji, who received the title of “Iriko Sake Meister”, went to the Iriko processing plant in Marugame City.
Here, Iriko from all over Kagawa Prefecture is gathered, sorted by size and shipped nationwide.
Mr. Kaji, who had sampled a small-sized riko (crepe) that was in the middle of packing, was surprised at the softness that he thought he thought was more rigid. -
Sardines loved since ancient times
According to Mr. Yamamoto of the Kagawa Prefectural Fisheries Fest who guided the processing plant, "Sardines have been loved by Japanese as much as they have eaten since the Jomon period."
You have such a long history. The highest grade “Iriko (anchovy)” that Mr. Yamamoto showed was large and shiny.
It looks like a different fish from the sardines you usually see. Mr. Kaji, who was sampled, was completely interested in the taste.
Mr. Kaji who drank alcohol and ate a lot of riko dishes, so the next report is also motivated.
