Japanese name小田原ひもの
In Odawara, Kanagawa, aji, kamasu, and other seasonal fish are opened, lightly salted, and dried; the port, water, drying rooms, and school meals keep himono close to local life.
Information updated 72 days ago
3 images＼父の日 早割 5%offクーポン／ お中元 ギフト プレゼント お取り寄せ 海鮮 グルメ 小田原ひもの 山市 干物詰合せ 【国産】 豆アジ 産地直送 こだわり 食品 手作り 誕生日 送料無料 1位 魚 干物セット 小田原 山市 バーベキュー
13-piece assortment小田原ひもの 山市干物専門店
4.7 / 84 reviews
￥4,850
View on Rakuten →Japanese · new tab
Odawara faces Sagami Bay in Kanagawa, with forest, fields, rivers, and sea around a former castle town and Tokaido post town. Odawara himono grew from that setting: in the Edo period, locally landed aji and kamasu were opened, dried, and sold as preserved fish. Today the family is still shaped by light salt, careful drying, seasoning adjusted to fish fat, and a maker community that works with fish from local waters, elsewhere in Japan, and overseas fishing grounds.
Odawara himono begins with the city around it. Odawara has a temperate climate, forest, fields, rivers, and sea, and its streets carry the background of a castle town and a Tokaido post town. Those conditions placed fish, water, movement, and craft work close together.
Active fishing and abundant water helped seafood processing take root in Odawara. Himono sits beside other local fish foods such as kamaboko in this food landscape, where a fresh catch could become a processed food through cutting, salting, drying, and steady workshop labor.
The clearest origin account places Odawara himono in the Edo period. Locally landed aji and kamasu were opened and dried, then sold as preserved food, and fish wholesalers made dried fish as a side business. The practical sequence is simple and concrete: fish came ashore, were split open, dried, and turned into food that could keep longer than raw fish.
A possible earlier beginning in the Hojo period is described only as a theory, so the Edo-period open-drying account gives the steadier line for the family’s history. The strongest historical anchors are aji, kamasu, preserved food, and the fish wholesalers who turned port work into dried fish production.
The defining taste of Odawara himono comes from light-salt preparation. The aim is to keep the fish’s own flavor clear after drying, so salt supports the aji or kamasu instead of overwhelming it. Odawara City also points to careful drying and neat making as part of the product’s character.
Individual shops adjust seasoning according to the fat of the fish. A leaner fish and a richer fish can call for different handling, so the balance of salt, aroma, and texture belongs to the fish in front of the maker as much as to the general method.
The named fish give the category its concrete shape. Local industry descriptions list maaji, muroaji, kamasu, and iwashi, while Odawara City also names aji, kamasu, ibodai, and kinmedai. Each name points to a different body, fat level, and eating texture after the fish is opened and dried.
The place connection should be read carefully. Present-day raw fish may come from local waters, other parts of Japan, or overseas fishing grounds; Odawara’s role is strongest in the processing community, the opening, seasoning, and drying of seasonal fish.
Modern Odawara himono combines inherited cutting, salting, and drying skill with sanitary production equipment. The city’s water and fish-processing setting support a production rhythm in which seasonal fish become salted and dried products for tables across Japan.
Association descriptions give an annual shipment figure of about 6,000 tons for salted and dried products. The number is useful as a sense of processing scale, while it should not be read as a statement that every fish comes from Odawara or Sagami Bay.
The maker community gives Odawara himono a visible place beyond the drying room. In 1963, a salted and dried seafood processing cooperative began with 22 members; in 2008, the current Odawara Himono Cooperative was established to carry that work forward.
The cooperative participates in Odawara fishing-port events and school lunch projects, and member businesses are listed in Odawara districts including Hayakawa, Hamacho, Honcho, and Haneo. Those activities connect opened and dried fish with port gatherings, local workshops, and everyday meals for children in the city.
Odawara himono is shaped by a Sagami Bay port, Edo-period preserved fish made from aji and kamasu, light-salt drying, and a producer community that still appears in port events and school meals. A dried aji or kamasu on the table carries that practical continuity: fish, water, seasoning, drying rooms, and local work held together in Odawara.
Compiled from public records and official sources; see the recognition links below. Details may change over time.
Where this selection is officially registered, designated, or recognized in Japan.
Regional collective trademark
Registered as a Regional Collective Trademark with the Japan Patent Office.
Sources1
It is written 小田原ひもの in Japanese. Search Rakuten and other Japanese sites with that spelling — the English name will not return the listings.
Storage varies by product — shelf-stable, refrigerated, or frozen — and is stated on the packaging and the Rakuten listing. Shelf-stable processed foods usually need refrigerating once opened and eating within a few days; chilled and frozen items go straight into storage on arrival. Treat the best-before date on the physical packaging as authoritative.
Odawara dried fish is a regional foods from Kanagawa. We compile its regional connection and characteristics against official registries, local sources, and live Rakuten listings.
Most options are shelf-stable, boxed, and travel well, so they suit gifting or bringing home. Confirm the final storage and delivery terms on the Rakuten listing.
We don't sell directly. This page compiles Rakuten listings and affiliate links; purchase, payment, stock, and delivery all happen on the Rakuten listing.