While some people say that the origin of Odawara himono, or salted dried fish made in Odawara, dates back to the Sengoku period when the Odawara Hojo family prospered, it is generally believed that the history of Odawara himono began in the Edo period. Some people started to trade preserved fish, such as locally landed horse mackerel and barracuda, that had been cut open and dried. In those times, making himono was a kind of side business for fish dealers. Now, 6,000 tons of himono, mostly made with locally landed fish, as well as fish in season from around the globe, is produced in state-of-the-art mass-production facilities using traditional techniques, and shipped all around the nation.


The Odawara Salted Dried Fish Producers Co-Operative Association was established in 1963, consisting of 22 members. Since then, we have been dedicated to making savory himono in keeping with the traditional processing technique. To further increase the awareness of local customers, we have been proactively participating in the events held at Odawara Fishing Port as well as school meal projects. And in March 2008, we obtained a trademark registration entitled “Odawara himono,” a regionally based collective trademark, from the Japan Patent Office. Then in April 2008, taking over the business from the The Odawara Salted Dried Fish Producers Co-Operative Association, the Odawara Himono Producers Co-Operative Association was founded.


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