《Interview with the Dedicated Iriko Company, Iriko Yamakuni, about the Possibilities of Iriko Dashi》

Iriko dashi packed with umami, created by sharp eyes and manual work

Ibuki Island, located off the west coast of Kan-onji City in Kagawa Prefecture, and the surrounding Hiuchi-nada are known as a fishing ground for high-quality Japanese anchovies.
Yamakuni purchases only the finest quality Japanese anchovies from the area, examines the conditions of each fish to carefully sort out the gin-tsuki iriko (iriko with scales), an elegant yet extremely flavorful iriko.
By manually sorting out the heads, bodies, gills, and guts of the finest iriko and roasting them, the fishiness is eliminated, resulting in clear and elegant dashi with the bold umami of iriko, different from katsuo (bonito) dashi.
The president Kanayo Yamashita, Koichi Yamashita, and Makiko Yamashita talked about their passion for natural, healthy, and additive-free iriko, and their activities to convey the attractiveness of iriko to many people, in addition to the deliciousness of dashi.