Wakayama Prefecture, located on the southwestern part of the Kii Peninsula, began its development under the rule of Kii branch of the Tokugawa family during the Edo period (1603-1867). Appropriate to its nickname "land of the trees," the prefecture is almost entirely occupied by mountains and trees, along with 600km of coastline. It is indeed rich in natural resources. The climate is generally warm throughout the four seasons, and the people are characterized as always moving forward, but leading simple, and fortitude lives. It has long been noted for its Buddhist (Koyasan, or Mt. Koya) and Shinto (Kumano Sanzan) holy places, and this, coupled with its oceanic culture, makes it quite a fascinating land. Its cuisine has affected the culinary world, as we are able to enjoy numerous regional foods with fresh ingredients harvested from both the mountains and oceans of Wakayama.

Gifts from the mountains are the many different types of fruits grown in its mild, sunny climate. Popular from the Edo period are the mandarin oranges, plums and hassaku-orange, which accounts for more than 50% of the nation's total harvest. Navel oranges account for more than 20%, and the rest is found in peaches and persimmons. As for the plums grown in Kiinan area (Southern part of Wakayama Prefecture) such as Tanabe-city, Nambu-cho, and Nambu village, they are by far number one both in the amount grown and sold in Japan. Kishu dried plums are the most popular of their kind, with a long history of production, dating back to when the region was assisted by the government during the Edo period.

There are two varieties of plums. One - most suited for pickles and the best of its kind - is called nanko-ume. The other, a first class blue plum most suitable for plum wine and juice, is known as gojiro-ume. Nanko-ume, with its thin pericarp and large pieces, is the base for kishu dried plum, a very popular delicacy. Each plum is hand picked during the rainy season and pickled for one and a half months with only natural salt. After letting the pickled plums mature, each plum is then dried under the sun for three whole days and three whole nights. After being pickled again, you now have the delicious and unique Kishu ume-boshi (salted, pickled plum).

The gifts from the sea include dishes made with blue sprat, moray eel and parrotfish. This region has also introduced a variety of sushi, giving Wakayama another name "Kishu, the land of sushi."

One of the most interesting varieties of sushi, nare-sushi, dates back to the Manyo period (710~784). As with funa-zushi (crucian carp sushi) of Shiga Prefecture, the source of nigiri-zushi is said to be found here. Nigiri-zushi, includes rice with fish wrapped in bamboo or banana plant leaf and fermented over time. Various types of fish are used for this sushi, including yellowfin horse mackerel, barracuda, Japanese Spanish mackerel, cutlass, pike, and sweetfish, but the most common fish used is chub mackerel.
Although the funa-zushi of Shiga, using Omi 0 rice, is served after the rice is washed off, the nare-zushi of Wakayama is prepared and served together with rice. This is due to the fact that rice harvest in Kinan is a scarce and important part of people's lives.