There is also a theory on how katsuobushi (dried bonito) was derived, that states that while katsuobushi was being made, the rest of the fish got stuck onto the skewers and became roasted with the skin on.
また、鰹節を作るときに残る部分を皮付きのままクシに刺して焼いたもの、とするカツオ節派生説もある。