この島の息吹が君にも届いていますか？ イブキノミライ
私の母が育ち、そして私の生まれである香川県観音寺市。讃岐うどんの出汁のいりこで知られる観音寺伊吹島の「釜揚げいりこ」を通じた食品開発企画のコンセプトメイキング、プロダクトデザイン、パッケージデザイン、映像監修を担当しました。
“Can you feel the breath of this island reaching you too? Ibuki no Mirai.
My mother was raised there, and it’s also where I was born, in Kanonji City, Kagawa Prefecture. I was responsible for the concept making, product design, package design, and video supervision for a food development project centered around the ‘Kama-age Iriko, known for its bonito broth used in Sanuki udon, from Ibuki Island in Kanonji.”
食品開発と並行して企画された、伊吹島ツアー。それぞれ単体のコンテンツとしてではなく、「島」自体をどう伝えていくか。「イブキノミライ」というタイトルで、半フィクションの物語を作成しました。
”夫がつけた息子の名前の由来である「伊吹」から、母の夏帆はわが子への想いを島に重ね、これから訪れようとする島への期待と多くの出会いを予感する。
子育てや食へのいくばくかの不安を持った都心での暮らしに、伊吹島との出会いから、自らの想いと判断を自信に変えて綴るストーリー。”
In parallel with the food development, a tour of Ibuki Island was planned. Instead of presenting each component individually, the focus was on how to convey the essence of the “island” itself. Titled “Ibuki no Mirai,” a semi-fictional story was created.
“Derived from the name ‘Ibuki’ given by her husband to their son, the mother Kaho intertwines her feelings for her child with the island. She anticipates the upcoming visit to the island, sensing expectations and numerous encounters.
“The mother experiences uncertainties related to parenting and food in her life in the bustling city. Then, through her encounter with Ibuki Island, she gradually transforms her own feelings and judgments into confidence. This is the story.”
釜揚げいりこを丸ごと使った冷凍いりこペースト”SARDINE PLATE”
「今までは商品にならなかった”脂イワシ”を美味しく活用したい。」と立ち上がった伊吹島プロジェクトとの商品開発。
魚嫌いのこどもにも食べさせやすいペースト状で、DHA/EPA/カルシウムたっぷりの栄養素はもちろんのこと、魚醤とにんにくを効かせた風味高い味わい。当初の依頼のあったパッケージデザインの枠を超え、プロダクトとして捉えた板チョコのような形状を企画。パキッとペーストを割り、２枚パンの上に乗せてカナッペのように、5枚器に入れてディップ用ソースとして、板一枚まるまる茹でたパスタに和えれば伊吹の香りが感じられるイリコパスタに。
東京・富ヶ谷Restaurant Goûtシェフ宮田宏樹氏監修。
購入はこちらから>>>産地直送通販 食べチョク https://www.tabechoku.com/products/194837
伊吹島は香川県の西側、観音寺市。海岸沿いには、いりこの加工場が立ち並ぶ、漁業の島です。
近年、漁業者に悩みをもたらしていたのは、脂質が多い「脂イワシ」の増加。漁場の環境変化により、エサとなるプランクトンが増え、これを摂取して太る脂イワシが増加。しかし、脂質が酸化しやすく、味や香りが低下します。ラーメンの出汁に一部活用されつつも、通常のいりこよりも低価格であることが課題。この問題に対処するために立ち上がったのが「伊吹島プロジェクト」です。
Iriko Paste “SARDINE PLATE”
Ibuki-Jima Project has emerged with the goal of tastefully utilizing the previously unusable ‘fatty sardines’ in product development.”
This is a frozen paste product made with fresh Kama-age iriko (small dried sardines) from Ibuki Island in Kanonji City, Kagawa Prefecture, rich in DHA/EPA/Calcium. It is a paste-like product designed to be easy for even children who dislike fish to consume. Beyond nutritional benefits, it boasts a flavorful taste infused with fish sauce and garlic.
I envisioned a product shape that goes beyond the constraints of traditional package design, resembling a block of chocolate, to be broken for use. You can break the frozen paste, place it on two slices of bread like canapés, use it as a dipping sauce with five pieces in a dish, or mix it with freshly boiled pasta for an Ibuki-scented iriko pasta. Enjoying the deliciousness of iriko has never been easier.
Supervised by Chef Hiroki Miyata of Restaurant Goût / Tomigaya,Tokyo,
“Purchase here >>> Direct-from-Source Online Shopping ‘Tabechoku’ https://www.tabechoku.com/products/194837
Ibuki Island is located on the west side of Kagawa Prefecture, in Kanonji City. Along the coast, there are processing facilities for dried sardines, making it an island rooted in fishing industry.
In recent years, a challenge for local fishermen has been the increase in ‘fatty sardines’ with high lipid content. Environmental changes in fishing grounds led to an abundance of plankton, contributing to the fattening of sardines. However, the high lipid content makes them prone to oxidation, resulting in a decline in taste and aroma. While some are used in ramen broth, the challenge lies in the lower price compared to regular dried sardines. To address this issue, the ‘Ibuki Island Project’ has been initiated.”
“Ibuki Island Project : New Product Release Announcement & Symposium”
伊吹島プロジェクト 新商品発表＆シンポジウム
date : Jan 26 2023
place : 3×3LabFuture, Otemachi, Tokyo
伊吹島の海、空、風が育んだ深い味わいと魅力。新商品サーディンプレートと伊吹島をめぐるエシカルツアーを物語「イブキノミライ」に合わせて朗読劇としてプレゼンテーション。ANAのキャビンアテンダントさんに司会をお願いし、来場者が伊吹島へ旅をするような構成で会を進めて行きました。
“The deep flavors and charm nurtured by Ibuki Island’s sea, sky, and wind. We presented a reading play as a presentation, aligning with the narrative ‘Ibuki no Mirai,’ which introduces a new product, the Sardine Plate, and an ethical tour around Ibuki Island. ANA’s cabin attendants were invited to host the event, guiding the audience through a structured session that made them feel as if they were embarking on a journey to Ibuki Island.”