Cook Around JAPAN "Kagawa": The Traditional Iriko Dashi Broth *RERUN
Alongside the Dashi made from bonito flakes and kombu kelp, there is another Dashi beloved by the people of Japan: Iriko Dashi, made from Iriko, or dried baby sardines. In this episode, we're following Chef Yuri Nomura on her travels in Kagawa Prefecture as she learns more about Iriko Dashi, visiting people who make delicious Iriko. We'll also learn about a great blend of Iriko and nuts that goes perfectly with drinks, and which makes a great first step into working with Iriko!