Iriko is a type of dried fish, commonly made from small sardines or anchovies, that is popular in Japanese cuisine. It is often used to create a flavorful broth, known as dashi, which serves as a base for many traditional dishes, including soups and sauces. The drying process enhances the fish's umami flavor, making it a key ingredient in various recipes. In addition to its culinary uses, iriko is also rich in nutrients, including omega-3 fatty acids and calcium. It can be enjoyed as a snack on its own or incorporated into rice dishes, salads, and other meals, adding both taste and nutritional value.