Hidaka: The Origin of Japanese Cuisine

　Soy sauce, the iconic seasoning of Japanese cuisine, is said to hail from Yura Town in the Hidaka area. During the Kamakura period, the monk Kakushin of Kokoku-ji Temple is said to have brought back the method of making Kinzanji miso from China. The liquid produced in the process of making Kinzanji miso is said to be the origin of shoyu, considered the foundation of Japanese flavor.
　Soy sauce spread from Yura Town throughout Japan and continues to enrich our dining tables to this day.

　An essential source of umami in Japanese cuisine, katsuobushi, dried bonito flakes, were invented in the 17th century by the fisherman Jintaro Kadoya and his son in Inami Town in the Hidaka area. The first-generation Jintaro developed the smoking method, and the second-generation Jintaro established the production method of katsuobushi.
　The method has been passed down unchanged to this day, even to the current Reiwa era.

　Nanko ume, the top brand of domestically grown Japanese plums, originated in Minabe Town in the Hidaka area. The teachers and students of Minabe High School played a central role in selecting Takada ume as the superior variety of plum from many options. To honor the efforts of the students, the plum was named Nanko ume, after their school name.
　Nanko ume is characterized by its thin skin and soft flesh, making it highly regarded as a premium choice for umeboshi, umeshu, plum wine, and other processed products.

　Mazuma wasabi, a premium variety of wasabi, originated in Inami Town of the Hidaka area. It is often referred to as the "phantom wasabi," due to its challenging cultivation requirements. Its appeal lies in the exquisite balance of stickiness, aroma, pungency, sweetness, and bitterness.
　Although the number of farmers has declined as a result of changes in the growing environment, such as reduced water availability, farmers in its place of origin continue to uphold the tradition with pride.