和歌山県·特産品
Inami Katsuobushi (Bonito Flakes)
The origin of dashi, with its fragrant aroma when shaved—this is the town that is said to be the 'birthplace of katsuobushi.' It is told that during the Edo period, Jintaro Kadoya, a fisherman from Inami, added a smoking process to the existing method of simply boiling and drying, creating the 'smoking and drying method' (kunkan-ho) in 1675. Later, his son devised the mold-ripening technique, and through fishermen from Inami such as Moriya Heibei and Tosa Yoichi, the production method spread to Makurazaki, Minamiboso, West Izu, and eventually across the entire nation. Although production no longer takes place within the town itself, the fragrant aroma of freshly shaved flakes and the deep umami that have supported Japanese cuisine undoubtedly spread from this very town to all of Japan.
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