Also known as “Shogatsu Uo” (New Year’s Fish), Shio Katsuo is a traditional preserved food offered on the New Year’s shrine altar as part of the festivities. It is made in Tagokura, Nishi Izu Town, based on the ancient and simple method of fish salting, which is also the origin of dried fish. While salted bonito used to be produced throughout Japan, it is now only made in the Tagokura area of Nishi Izu Town. The production of Shio Katsuo begins in early winter; fresh bonito is gutted, then immersed whole in salt for about two weeks, and subsequently exposed to the unique westerly winds of Nishi Izu during winter for about three weeks to dehydrate and mature. It is characteristically salty and offers a delicious umami flavor that becomes addictive even in small amounts.