# Iri-meshi/Iriko-meshi ｜ Our Regional Cuisines

**Cuisine Name**: Iri-meshi/Iriko-meshi

**Region**: Our Regional Cuisines

## Main Lore Areas
Sanagochi Village, Saga District

## Main Ingredients Used
Chirimen (tiny whitebait), shiitake mushroom, konnyaku, rice

## History, Origin, and Related Events
"Iri-meshi" is a dish in which whitebait is seasoned with vinegar or sauce sauce, then mixed with rice along with other ingredients such as fish cake, shiitake mushroom, konnyaku, and burdock root. Depending on the region, it is also referred to as "Iriko-meshi." It is a regional cuisine that has been passed down generation through generation for over 100 years. "Iri (iriko)" refers to the whitebait, and in the past, it was known as a rice dish that contained only whitebait. The key is to thoroughly marinate the iri (iriko). Another tip for making it more delicious is to properly season the finely chopped ingredients. Whitebait are often harvested in Wadajimacho, Komatsushima City, Tokushima. They are boiled and sun-dried immediately after catching, keeping them fresh and flavorful.

## Opportunities and Times of Eating Habits
Long ago in the Saga district of Sanagochi Village, this rice dish was served as a token of gratitude after "Tsuji-shigoto" work days in which residents would work together to perform irrigation channel maintenance and weeding, or in their breaks after the farm work is completed. It is also said to have been served during village gatherings. It is easy to make just by mixing, and it doesn't require any additional side dishes, so it has been long beloved as a regional cuisine that is simple to prepare.

## How to Eat
The rice is cooked first and combined with whitebait that is marinated in vinegar and soy sauce, and konnyaku, burdock root, shiitake mushrooms, etc. that are simmered in dashi broth, soy sauce, and mirin. Small dried sardines are often used to make the dashi broth for simmering the ingredients. In addition to using ingredients from Tokushima prefecture, sudachi citrus from Sanagochi Village is sometimes used in the whitebait marinade for a refreshing flavor.

## Efforts for Preservation and Succession
The origin story and recipe of Iri-meshi are shared in the Tokushima prefecture publication "Tokushima's Local Cuisine" to reach a wider audience. The information is also made readily available on the official website of the Sanagochi Village through a recipe and video introducing how to make the dish.

## Ingredients
- Rice: 300g (2 rice cups)
- Water: 450ml (2 and 1／4 rice cups)
- Tiny whitebait (dried baby sardines or other whitefish): 20g
- [Marinade] Light soy sauce: 1 tablespoon
- [Marinade] Vinegar (sudachi juice): 1 tablespoon
- [Marinade] Rice vinegar: 1 tablespoon
- Chikuwa (fish cake): 30g (1／3 piece)
- Burdock root: 60g (1／3 piece)
- Konnyaku: 60g (1／3 piece)
- Carrot: 30g
- Fresh shiitake mushroom: 2 piece (20g)
- Fried tofu pouch: 1 piece (15g)
- [Simmering broth] Dashi broth (dried sardine broth): 200ml (1 cup)
- [Simmering broth] Light soy sauce: 1 teaspoon (6g)
- [Simmering broth] Mirin: 1 teaspoon (6g)
- Green onion: 2 to 3 pieces

## Recipe
1. 1. Cook the rice with the amount of water specified.
2. 2. Soak the whitebait in the soy sauce, vinegar (sudachi juice), and rice vinegar for about 30 minutes.
3. 3. Cut the fish cake in half vertically, then into small pieces. Cut the burdock root into thin shavings and soak in water.
4. 4. Thinly slice the konnyaku and boil. Blanch the fried tofu pouch and cut into 2cm long strips. Cut the carrot and fresh shiitake mushroom into 2cm long strips.
5. 5. Cut the green onion into bite-sized pieces.
6. 6. Simmer the ingredients from step 3 and 4 in dashi broth (from dried sardines), light soy sauce, and mirin until the liquid has evaporated.
7. 7. Mix the whitebait and marinade from step 2 and the ingredients from step 6 with the cooked rice.
8. 8. Serve in a bowl with green onions to garnish.

## Provider Information
provider : Recipe source: Keiko Takahashi, Shikoku University

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