In 701, during the Asuka period (the period from late in the sixth century to 710), dried bonito and other products were designated in Taiho Ritsuryo (Taiho Code) and Buyaku Ryo (Corvee Code) as the offering to the Yamato Court; the products related to bonito were classified into three categories differing in their production processes, namely 'katauo' (a solid dried fish), 'nikatauo' (a fish boiled and dried hard) and 'katauo senju' (a soup stock extracted by boiling a solid dried fish).
飛鳥時代（6世紀末-710年）の701年には大宝律令・賦役令により、この干しカツオなど（製法が異なる「堅魚」「煮堅魚」「堅魚煎汁」に分類されている）が献納品として指定される。