A typical Japanese meal is composed of Ichiju Sansai, literally “one soup and three dishes,” making a balanced meal. Hidaka is a birthplace of its key elements such as shoyu, soy sauce, and katsuobushi, dried bonito flakes. The high-quality products of wasabi and umeboshi, pickled ume plums, which are the unique flavors in Japanese cuisine, are also said to have originated in the Hidaka area. These ingredients serve as the basis of regional food cultures based on the climate and conditions of the area.