Ibukijima Project

A small island about 10km offshore from Kanonji Port, Kagawa Prefecture, with a circumference of about 5-6km — Ibukijima. This island floating in Seto Inland Sea's Hiuchi Nada — has long been known as the home of "Ibuki iriko." Boiled and dried anchovies — indispensable to Sanuki udon's dashi. On Ibukijima — net-owners catch sardines with their own fishing boats — immediately bring them to their own processing facilities (Iriba) — and finish into dried sardines. The integrated production mechanism has been inherited for years. At the peak in Showa — Ibuki iriko sales were said to have recorded Japan's number-one.

However — recently — due to decreasing catches and stagnant fish prices — iriko fishing net-owners — 27 at peak — have decreased to about 15. Together with the future of fishing — the island's livelihood — concerns about Ibuki iriko culture's future also grew. Furthermore — there was also the challenge that "fatty sardines" not becoming Ibuki iriko raw material — due to processing characteristics — had no choice but to become feed or be discarded.

Under such circumstances — from the thought "the day when Sanuki udon's dashi is no longer Ibuki iriko must not come" and "we want to connect the island's fishing and living to the next generation" — 13 net-owners of iriko fishing and local processors gathered — and in Reiwa 2 — launched "Ibukijima Project." As the words "everything on the island starts from fishing." — aiming to draw the island's future with fishing as the axis.

A representative product Ibukijima Project birthed — the new ingredient "Kamaage Iriko" utilizing fatty sardines. By salt-boiling sardines fresh from landing — drawing out plump texture and rich umami — an exquisite product. Made possible to deliver fisherman cuisine — previously tasteable only on the island — to nationwide. Recently — also products accompanying modern living have appeared — like "Box-in-Microwave Kamaage Iriko" — letting you enjoy freshly-made flavor just by warming the box in the microwave.

Ibukijima Project — while delivering products through online shops, producer-direct sites, hometown tax, and event exhibits — also actively engaging in: transmitting the island's culture and art triggered by the Setouchi International Art Festival, introducing the island story where faith and living are linked like "Ibuki Ebisu," and educational activities like online classes. From a small Seto Inland Sea island — the challenge questioning the future of fish-eating and rural fishing's state of being — continues today.

A project born from the island of Ibuki iriko — supporting the "life" of Sanuki udon

Kagawa's westernmost island Ibukijima — floating about 10km west of Kanonji Port, almost at the center of Seto Inland Sea's Hiuchi Nada. Here — known as a major production region of the high-grade dried sardines "Ibuki iriko" — indispensable to Sanuki udon's dashi. Close distance from fishing grounds to processing facilities (Iriba) — the consistent system performing boiling and drying within 30 minutes of catch — is the secret to birthing elegant dashi without unwanted flavors. On Ibukijima — launched to connect the island's fishing industry and culture to the future — by net-owners of iriko fishing and processors — is "Ibukijima Project."

New island specialty "Kamaage Iriko" leveraging "fatty sardines"

Fatty anchovies — commonly called "fatty sardines" — not suited for Ibukijima's famous "Ibuki iriko." Conventionally — fat easily oxidized in the drying process — and could become feed or be discarded. Ibukijima Project — with the reverse-thinking of "not making dried sardines" — processed these fatty sardines into "Kamaage Iriko." By salt-boiling immediately after landing — reborn as a new ingredient — plump and soft, edible with bones. A sustainable effort to eat fish deliciously without waste.

Integrated from catch to processing. A joint brand of Ibukijima's 15 net-owners

On Ibukijima — catching sardines by the fishing method called "pacchi-ami." 4 boats cooperate: detection boats searching for fish schools, 2 fishing boats pulling nets, and high-speed transport boats carrying fish to processing facilities at about 60km/h — keeping the time from catch to processing facility extremely short. Ibukijima Project — with 13 net-owners of iriko fishing and local processors at the center — a joint brand performing as one from catch to processing, product development, and information transmission. Engaging in building mechanisms supporting the whole island's livelihood.

Conveying the story of a fishing island where "Ibuki Ebisu" and life/faith breathe

Ibukijima is a "fishing island" where fishing yield directly connects to island living. Therefore — faith in "Ibuki Ebisu" — praying for fishing safety and abundant catches — is still closely linked to the island's daily life today. At Ibukijima Project — not only delivering products — also developing activities conveying the "Ibukijima story" including culture and faith continuing on the island: Ibukijima Seven Beaches Seven Ebisu, Island Shikoku, and Ohenro hospitality culture. Also playing the role of a hub connecting the island with people who visited Ibukijima at the Setouchi International Art Festival, and those who love dried sardine and dashi culture.

Thinking about the future of fish-eating and fishing through online classes and events

Ibukijima Project — not only production and sales — also actively developing online "fish-eating classes" connecting with elementary schools nationwide, and collaboration events with urban fish shops. Through Kamaage Iriko tasting events and workshops — transmitting "the importance of eating whole fish" and "the current state and appeal of island fishing." Also focusing on creating opportunities to think about the future of fishing from the dining table.