Injo-ji Temple is a historic Buddhist temple in Inami Town, Hidaka District, Wakayama Prefecture. Closely connected with the history, culture, and food traditions of the region, the temple is an important place for understanding the heritage of Inami.
About 400 years ago, the temple is said to have been converted to the Jodo (Pure Land) school of Buddhism by Manyo Shonin of Chion-in Temple in Kyoto. Its mountain name, Nanryuzan, is traditionally said to have been bestowed by Tokugawa Yorinobu, the first lord of the Kishu domain.
Injo-ji is particularly famous for its connection with Kadoya Jintaro, a fisherman from Inami who is traditionally credited with developing an important method for producing katsuobushi, the dried and fermented bonito used as a fundamental ingredient in Japanese cuisine.
A memorial tablet dedicated to Jintaro is enshrined at the temple, preserving the story of the people who helped establish Inami’s reputation as “the birthplace of katsuobushi”.
Today, katsuobushi is an essential ingredient in Japanese cooking. It is shaved into thin flakes and commonly used to make dashi, the traditional Japanese soup stock that forms the foundation of countless dishes.
The history of modern katsuobushi can be traced back to Inami. Although bonito had been eaten in Japan since ancient times, methods for preserving it developed significantly during the Edo period.
Kadoya Jintaro, a fisherman from Inami, is traditionally credited with developing a new preservation technique in 1674. Jintaro traveled between Inami and Tosa, now part of Kochi Prefecture, while fishing for bonito. Because large quantities of fish could be caught at once, he sought a way to preserve the catch for long periods.
He improved the traditional method of boiling and drying bonito by adding a crucial new step: smoking the fish over a fire. This technique, known as kunkan-ho, or the smoking-and-drying method, greatly improved the fish’s preservation and flavor.
The second generation of the Kadoya family further refined the process by introducing a method of mold-based fermentation. This technique, known as the smoking-and-mold-curing method, helped produce bonito with a concentrated flavor and aroma similar to what is now associated with high-quality honkarebushi.
The resulting product, often known as Kaizen Tosa-bushi, became highly regarded and played an important role in the development of Japanese cuisine.
The influence of Inami’s fishermen did not remain within Wakayama. Fishermen from the area traveled to places such as Makurazaki, Izu, and the Boso Peninsula, taking their knowledge of bonito processing with them.
As these techniques spread, katsuobushi production developed in many parts of Japan. This makes the story of Inami especially significant for anyone interested in Japanese food culture.
When you enjoy dishes such as miso soup, noodle broths, simmered dishes, soba, or udon, the subtle umami flavor of dashi may well be part of the experience. Injo-ji provides a fascinating connection between these familiar flavors and the fishermen and craftsmen who helped develop them centuries ago.
Injo-ji is associated not only with the history of katsuobushi but also with a poignant local legend known as the “Kadoya Tragic Love Story.”
Kadoya Jinzaburo, a descendant of Jintaro, had a son named Yoichi. Yoichi fell deeply in love with Osana, a young woman who worked for the family.
However, their relationship was considered unacceptable because of the strict social hierarchy of feudal-era Japan. Their different social positions made it impossible for them to marry freely.
Unable to overcome the circumstances surrounding their relationship, the two lovers are said to have taken their own lives by throwing themselves from Taka-iwa on the coast of Inami on a night during the Juyo-e observance in 1770.
The tragedy deeply affected Jinzaburo. In memory of the two lovers, he is said to have donated 200 ryo of gold and various temple furnishings to Injo-ji and requested that prayers for their souls be continued permanently.
He later traveled to Tosa with a fleet of boats, where he once again devoted himself to bonito fishing and the production of katsuobushi.
Today, the temple grounds contain a Hiyoku-zuka memorial mound and stone monument commemorating the two lovers.
The name Hiyoku refers to a pair of mythical birds said to have one wing each and therefore need to fly together. It is often used symbolically to represent devoted couples and inseparable lovers.
The memorial quietly preserves the memory of Yoichi and Osana and provides a moving reminder of the personal stories hidden within the history of Inami.
The Kadoya family’s tradition of Segaki memorial services for the deceased has also continued into modern times, reflecting the enduring connection between the family, the temple, and the local community.
Injo-ji stands in the central part of Inami Town, near the well-known Kaeru Bridge and Inami Elementary School. The temple is surrounded by a quiet townscape and remains closely integrated with the everyday life of the local community.
The peaceful grounds contain the main temple building, memorial stones, and information introducing the history of katsuobushi and the Kadoya family.
For international visitors, this makes Injo-ji an interesting place to learn how religion, local history, fishing, and Japanese food culture have influenced one another.
Inami has long developed alongside the sea, and traces of its fishing heritage can still be found throughout the town. Visiting Injo-ji provides an opportunity to look beyond conventional sightseeing and discover the people and traditions that shaped the community.
Inami is known as a birthplace of katsuobushi culture, but its importance extends beyond the production of one food ingredient. The techniques developed by local fishermen eventually contributed to the development of Japanese dashi culture.
Katsuobushi is sometimes written using the auspicious expression “katsu-o-bushi,” which can evoke the meaning of “victorious warrior.” Because of this association, it was also regarded favorably among samurai during the Edo period.
Katsuobushi continues to have a place in Japanese customs today and has traditionally been used for occasions such as wedding betrothal gifts.
From a culinary perspective, katsuobushi is important because it contains inosinic acid, one of the compounds responsible for its characteristic umami taste. Combined with ingredients such as kombu seaweed, it creates the deep savory flavor that is fundamental to many Japanese dishes.
Although katsuobushi is no longer manufactured in Inami today, the town continues to honor the people who established and spread its production techniques.
Every year on October 4, a flower-offering ceremony is held to honor Kadoya Jintaro and the fishermen of Inami who helped spread bonito-processing techniques throughout Japan.
At one time, katsuobushi production methods were considered closely guarded secrets. Nevertheless, fishermen from Inami carried their knowledge to other parts of the country, contributing to the growth of local fishing and food industries elsewhere.
One notable figure was Yoichi of Inamiura, a katsuobushi craftsman traditionally associated with bringing the production technique to areas such as Awa and Izu.
The spread of these techniques demonstrates how the knowledge of individual fishermen could have a lasting influence on Japanese culinary culture.
Injo-ji is not a large or spectacular tourist attraction, but that is part of its charm. The quiet temple grounds preserve stories about Japanese food, fishing communities, Buddhist faith, family traditions, and human relationships.
Visitors can learn about the origins of katsuobushi while also encountering the moving story of Yoichi and Osana. Together, these stories reveal different aspects of life in historical Inami.
For travelers interested in Japanese cuisine, Injo-ji is particularly rewarding because it provides a historical perspective on an ingredient that is still fundamental to Japanese cooking today.
Those following the wider Kumano Kodo and Wakayama pilgrimage routes can also use a visit to Injo-ji as an opportunity to discover the local history and culture beyond the better-known pilgrimage sites.
Address: 2259 Inami, Inami Town, Hidaka District, Wakayama Prefecture, Japan
By train: Approximately 5 minutes on foot from JR Inami Station.
By car: Approximately 5 minutes from the Inami Interchange on the Hanwa Expressway.
Admission: Free
Injo-ji Temple is a place where the history of Japanese cuisine meets local legends and Buddhist tradition. Its connection with Kadoya Jintaro offers a fascinating glimpse into the origins and development of katsuobushi, while the Hiyoku-zuka memorial preserves the memory of a tragic love story from the Edo period.
A visit to Injo-ji is therefore more than a temple visit. It is an opportunity to discover how the sea, fishermen, food, faith, and local communities have shaped the history of Inami.
When visiting Inami Town, take a quiet walk through the temple grounds and reflect on the stories preserved here. From the origins of one of Japan’s most important ingredients to the deeply human story of two lovers, Injo-ji offers a memorable encounter with the cultural heritage of rural Wakayama.