散策 Sansaku

Food of Aichi

34 dishes

Aburage-zushi/Inari-zushi📍 AichiThe origin of "Aburage-zushi(Inari-zushi)" is a matter of some debate, but it is said to have originated when rice was stuffed into fried thin tofu that had been offered to "Inari-san" and made into a sushi. There are also various theories as to where it originated, and the town in front of "Toyokawa Inari Shrine", one of the three major Inari shrines in Japan, along with Edo and Nagoya, is said to be the birthplace of the dish. "Aburage-zushi(Inari-zushi)" is said to have been invented at "Toyokawa Inari Shrine" in the latter half of the Edo period (1603-1867). Nagoya's "Aburage-zushi" is characterized by the fact that it is filled with sweet and spicy fried thin tofu and "sushi rice(=vinegared rice)", and the bottom is not closed. It is said that Nagoya was the first place to call the combination of “Aburage-zushi" and “Makizushi" “Sukeroku". There is a theory that the name "Sukeroku" comes from the main character in the Kabuki play "Sukeroku Yukari no Edozakura (Sukeroku's Relation to Edo Cherry Blossoms)" (18 plays). The name of Sukeroku's mistress, “Age-maki", may have been taken from the word "Age" and likened to "Aburage-zushi", which is made of fried thin tofu, and the fact that “Sukeroku" came wearing a "Hachimaki (a type of sushi roll)" may have been compared to “Maki-zushi", It is said that “Sukeroku" may have compared it to “Maki-zushi" since he had rolled it up. In the town in front of "Toyokawa Inari Shrine", “Inari-zushi" has long been sold and served to visitors to the shrine. The standard “Inari-zushi" made of fried thin tofu in “Dashi (=Japanese soup stock)" and "sushi rice(=vinegared rice) is popular, but many stores also offer creative “Aburage-zushi" as part of their efforts to revitalize the town.
Arame to rakkasei no nitsuke📍 AichiThe Atsumi Peninsula faces Mikawa Bay to the north and the Pacific Ocean to the south, and is blessed with the natural beauty of the sea and mountains. The mild climate due to the influence of the Kuroshio Current flowing offshore, the long hours of sunlight, and the large number of sunny days make it a very suitable environment for agriculture. However, the Atsumi Peninsula used to have no major rivers and was always plagued by drought damage, and the soil was barren, hardly fertile. After the Toyokawa River water supply was constructed in the Showa period, agriculture developed rapidly, and the area became one of the leading agricultural areas in Japan in terms of vegetable and flower harvests. Peanuts are also grown on the Atsumi Peninsula, which has a lot of sandy soil. The Atsumi Peninsula is also rich in the bounty of the sea from Mikawa Bay and the Atsumi open sea, where seaweed and seaweed are often harvested, as well as seaweed farming is thriving. Arame, a type of kelp, is a seaweed distributed along the Pacific coast of Honshu, and is called arame because its flesh is coarser and thicker than that of wakame. It is abundantly harvested in Ise Bay and accounts for most of the nation's production. The Atsumi Peninsula, which is close to Ise Bay, also has a good catch of arame, which is eaten in miso soup, tsukudani, and other dishes. The "arame and peanut stew" has been popular in the Higashimikawa region as a reserve dish using ingredients from the Atsumi Peninsula.
Fuki no nitsuke📍 AichiFuki (butterbur) grows wild in fields and mountains throughout Japan, from Hokkaido to Okinawa, and has been eaten since the Heian period. Most of the butterbur distributed today is "Aichi Wase Fuki," a traditional vegetable of Aichi Prefecture. The Chita Peninsula is a major production center of Aichi early-blooming butterbur, and its history dates back to the middle of the Meiji period. It was discovered in what is now Tokai City, and spread to the surrounding areas because of its quick leaf growth, thick stems, and good aroma. The Chita Peninsula has no major rivers, which has been a challenge for agriculture, but with the construction of the Aichi Irrigation Canal in the Showa period, the harvest became more stable. Currently, "autumn butterbur" is harvested from October to January of the following year, and "spring butterbur" is harvested from February to May. Aichi Prefecture, which is one of the top producers of butterbur in Japan, is also familiar with dishes using butterbur. One of the most popular dishes is "fuki no nitsuke" (stewed butterbur). The stems of Aichi early-blooming butterbur are very thick, so its crunchy texture can be enjoyed.
Funa Miso (Crucian carp Miso)📍 Aichi"Funa Miso(Crucian carp Miso)" is a freshwater fish dish found in the lower reaches of the Kiso Three Rivers, which collectively refer to the three rivers, Kiso River, Nagaragawa River, and Ibigawa River, flowing through the Nobi Plain. It is enjoyed not only in the Owari region but also in the southwestern part of Gifu Prefecture, in the Mino region, and in places like Kisosaki Town in Mie Prefecture. The Kiso Three Rivers are blessed with river fish such as crucian carp, carp, and mullet, making them an important source of protein for the local residents. River fish cuisine has a long history of development in this area. Additionally, the red miso (miso made from soybeans) used in "Funa Miso" is a representative seasoning of Aichi Prefecture. This miso is created by cultivating koji mold on soybeans, producing koji from the soybeans, and then fermenting and aging the soybean koji for an extended period. The fermentation and aging process lasts for at least one year and can extend to two or three years, resulting in a rich, complex flavor profile with a deep umami, acidity, and a unique astringency. One well-known brand of this type of miso is widely recognized as Haccho Miso. The use of red miso helps eliminate the specific odor of river fish, enhancing the umami flavor in the Funa Miso dish.
Furofuki daikon📍 AichiAichi Prefecture is blessed with a mild climate throughout the year, partly due to the influence of the Kuroshio Current running through the Pacific Ocean. In addition, agriculture has long flourished due to the large rivers represented by the Kiso San-river (the generic name for the three rivers flowing through the Nobi Plain: the Kiso, Nagara, and Ibi Rivers) and water for agricultural use. The fan-shaped land created by the Kiso River has large grains of sand and good drainage, making it suitable for the cultivation of root crops that grow underground, and the production of daikon radish flourished. Three types of daikon are certified as traditional vegetables of Aichi Prefecture: the sweet Miyashige daikon, which is representative of Owari; the Koryo daikon, which is grown mainly in Ama City and is often used in stewed dishes; and the Moriguchi daikon, which is used for pickles, with the longest growing over 180cm. The "Aokubu Daikon" commonly seen in supermarkets is said to have its roots in "Miyashige Daikon," and the "Koryo Daikon" is said to have its roots in "Nerima Daikon," which is famous in the Kanto region. Since the area is famous for its daikon, daikon dishes are also very popular. In addition to "miso oden," "furofuki daikon" is also popular. The miso sauce for "furofuki daikon" in Aichi Prefecture is made with soybean miso (red miso), which is also an indispensable ingredient in the food of Aichi Prefecture. The richness and unique astringency of the soybean miso goes well with the daikon radish, which is sweetened by the dashi broth.
Gohei-mochi📍 Aichi“Gohei-mochi” is a local cuisine originating in the mountains of the Chubu region, including Okumikawa in Aichi Prefecture, Kiso and Ina in Nagano Prefecture, and Hida in Gifu Prefecture, and may date back to the middle of the Edo period (about 1700 - 1750). It is said that lumberjacks, hunters and other mountain workers used to make and eat “Gohei-mochi” on the eve of a "Yama no kou (mountain festival)" to pray for their safety while working in the mountains. There are many theories as to the origin of the name "Gohei"; some say it was created in the shape of a "gohei” (ritual wand with pleated paper), an offering to the gods; others say it originated as a portable food for mountain workers; and still others say it originated from a man named "Gohei" who would spread miso on his rice balls and roast them over a fire when he ate his lunch.
Hakozushi📍 Aichi“Hakozushi” can be found all over Japan. It is a type of sushi made by filling a square wooden box with sushi rice, placing the ingredients on top, and then pressing them down from above. The history of "Hakozushi" is older than that of nigirizushi. It started with “Narezushi”, which is made by marinating fish, rice, and salt for a long period of time, and by the Muromachi period (1336-1573), “Hannare” appeared, which is made to mature in a relatively short period of time. Compared to “Narezushi”, “Hannare” retains the texture of both the fish and the rice, so the sour rice itself becomes more palatable. From this trend, the prototype of “Hakozushi” was born, which consisted of putting salted fish and rice in a sushi tub or wooden box, covering the lid, placing a weight on top, and letting it ferment for several days. Later, with the invention of kasuzu (sake-lees vinegar), "Hakozushi" with a variety of ingredients was created in many places. In the past, when there was not enough rice available, "Hakozushi" which required large amounts of rice, was a great luxury. “Hakozushi”, which is mainly eaten in the Owari and Nishimikawa areas, is also called “Kirizushi”, and is characterized by the diagonal arrangement of ingredients such as shrimp, conger, dried shiitake mushrooms and thin strips of egg. This was designed to ensure that everyone can enjoy a variety of flavors equally. The box is a special wooden one with five or six tiers stacked on top of each other. Stack the wooden box with the sushi rice and ingredients and wedge it together from the side to apply pressure. Many families used to have wooden boxes, but nowadays the number is decreasing.
Haze Tsukudani📍 AichiMikawa Bay is situated between the Chita and Atsumi Peninsulas in Aichi Prefecture. It has a long stretch of shallow water and is home to tidal flats such as Rokujo Lagoon and Shiogawa Tidal Flat. The cultivation of sweet potatoes on the Atsumi Peninsula has contributed to the popularity of tsukudani (food boiled in soy sauce and sugar) in coastal areas, making it possible to preserve fish for a longer time. Even today, there are tsukudani restaurants scattered throughout the region. Aichi Prefecture's tsukudani is known for its use of tamari, which is a representative seasoning of the region. Tamari soy sauce is made almost exclusively from soybeans, unlike soy sauce, which is typically made from barley. This gives it a rich, full-bodied flavor that is reminiscent of soybean miso. It is said that tamari originated from the liquid that oozed out during the process of making soybean miso. Haze Tsukudani is an essential dish for Osechi cuisine, which is served on New Year's Eve. Haze's face resembles that of an old man, symbolizing longevity, and its fast swimming speed is said to help people achieve their goals more quickly.
Hebo-meshi(Hebo rice)📍 Aichi“Hebo” refers to the larvae of the common Asiatic yellowjacket and other ground bees, and are also known simply as "bee larvae”. In the past, hebo was a valuable source of protein in the mountainous area stretching from Shinshu to Okumikawa, and the adults and larvae of local bees were boiled in a sweet and spicy sauce and mixed with rice to make hebo rice, hebo kanroni (hebo simmered in soy sauce, mirin, sugar, and starch syrup), and hebo gohei-mochi (hebo rice cakes). Nowadays, hebo consumption is rare, and they are generally served as a delicacy for guests. The common Asiatic yellowjacket builds nests in the ground, and locals make use of their habit of bringing food straight back to the nest to find their nests. To do so, they shape the meat of a river fish, chicken, or frog into a ball that is easy for the bees to carry, and attach cotton to it as a marker. They then use the marker to follow the bees and find their hive. These bees used to nest in paddies, but they now nest in the mountains due to the effects of pesticides. When competitions for the heaviest hebo nests were held, hebo nests would be dug up and placed in nesting boxes in early summer. The hebo would then be fed and reared until the competitions in the autumn. Participants in these competitions may also hunt for large nests in the fall instead of rearing them.
Igamanju📍 Aichi“Oshimon” (or “okoshimon”) is a seasonal confectionery from Aichi Prefecture made by kneading rice flour with boiling water, shaping it in a mold, and decorating it with colored powder. In the Nishi-Mikawa region it's customary to eat “Igamanju" during the Doll's Festival (Momo no Sekku). “Igamanju” is a confection made by coating either coarse or fine red bean paste in rice flour and then decorating the surface with colored glutinous rice. While “Igamanju” can also be found outside of Aichi Prefecture in Kyoto and Kyushu, it's a unique custom of the Nishi-Mikawa region to eat “Igamanju” as part of the Girls' Day (Hinamatsuri) celebration. There are various theories about the origin of the name “Igamanju.” Some believe that the glutinous rice used on the surface of the confection resembles the texture of a chestnut (“iga” in Japanese). Another theory suggests that it comes from the historical event of Ieyasu Tokugawa's journey known as “Iga-goe,” which means crossing the Iga region. Yet another theory links the name to the aroma (“kaori” in Japanese) that emanates while steaming the manju, as it is derived from the word ("ii no ka”) which means the fragrance of rice. The “igamanju” you can eat in Okazaki City is made of pink, yellow, and green. Some say that the pink means peach blossoms, yellow means rape flower blossoms, and green means new buds. Others say the pink (red) means warding off evil, yellow means prayers for a good harvest, and green means vitality. Some suggest that this vivid and colorful appearance is one of the reasons it has become established as a traditional Girls' Day confection.
Jojokiri📍 AichiThe Atsumi Peninsula is a peninsula situated on the eastern side of Aichi Prefecture; it is an area blessed with the natural wonders of the sea and mountains, with the Mikawa Bay in the north and the Pacific Ocean to the south. The Atsumi Peninsula is affected by the Kuroshio Current off the coast in its temperate climate, length of daylight hours, and numerous days with good weather; it is an environment extremely suited to agriculture. However, it lacked large rivers in the past; there was consistent drought damage, and the poor soil quality could have hardly been called fertile. From the Showa Period on, once the Toyogawa Canal was developed, agriculture developed rapidly, and it became one of the leading agricultural areas in Japan for vegetables and flowers. Jojokiri is a dish passed down from the Meiji Period to farmers in the Atsumi Peninsula with its flourishing agriculture. It is also called "Irago shiruko." Udon noodles are boiled in a broth sweetened with sugar and eaten. It is said that the dish came to be called "jojokiri" from the shape of the thin udon noodles kneaded from flour, which resembles loaches ("dojo" or "jojo"). Because it was eaten in place of a snack during breaks in farm work, it is unique in its sweet finish, since sugar helps relieve tiredness.
Jurokusasage no gomamisoae📍 AichiJurokusage is a traditional vegetable of Aichi Prefecture, named after its pods, which contain 16 beans. In Aichi Prefecture, it is mainly grown in western Owari, such as Aisai City and Inazawa City, and is also produced in Gifu Prefecture and Okinawa Prefecture. It is said that production in the Chubu region began around the Taisho era (1912-1926). In Aisai City, renkon (lotus root) cultivation also flourishes, but since the harvest time of renkon and that of julosasage are different, it is thought that the ability to grow the crop throughout the year may be the reason why julosasage cultivation took root in this region. Beans such as azuki are said to have a skin that cracks when cooked, giving the appearance of seppuku (ritual suicide), and the jurokusage beans, which do not crack even when cooked, were favored by samurai warriors for their good luck. Seeds are sown in February, and around the middle of May, poles and nets are prepared for the vines to crawl on. In summer, the pods are harvested when they are 30 to 50 cm long. The pods are similar to string beans, but are characterized by their very long length. Therefore, it is very time-consuming to harvest them by hand, picking them one by one. The pods are harvested when they are soft and eaten whole. Because of its scarcity, the time-consuming jurokusage is often consumed locally and is a locally produced for local consumption vegetable that is not often distributed outside of the prefecture. When choosing jurokusage, it is best to select long, thin and bright green ones. It is easier to cook than string beans, has a softer texture, and has a light, refreshing flavor. It is used in many dishes such as sesame paste, soaked vegetables, fried vegetables, simmered dishes, and tempura.
Kakimawashi/Torimeshi📍 Aichi"Kashiwa (=chicken meat)" has long been a favorite dish in Aichi Prefecture. Poultry farming in Aichi Prefecture began in the late Edo period (1603-1868), and developed into the famous "Nagoya Cochin" in the early Meiji period (1868-1912). Poultry farming in Aichi Prefecture has continued to flourish to the present day. As a result, there are many chicken dishes in Aichi Prefecture. In addition to “Tebasaki(chicken wings)", "Yakitori", “Mizutaki", “Kashiwa no Hikidorizushi (=minced chicken meat)", and “Torimeshi (=chicken rice)" are also popular. In the Edo period (1603-1867), chicken meat was so valuable that "Torimeshi-magai" was eaten, which did not contain chicken meat. However, as chicken hatching technology was brought to Aichi Prefecture and poultry farming flourished, “Torimeshi" began to be prepared to enjoy eating adult chickens that no longer laid eggs. Since the meat of adult chickens was tough, it was first broken up and mixed into the rice to make it tastier.It is origin of "Torimeshi" In Aichi Prefecture, mixed rice such as “Torimeshi" is called “Kakimawashi" or “Kakimashi" in some areas. The name “Kakimawashi" or “Kakimashi" is said to have come from the fact that the rice is cooked and the separately seasoned ingredients are stirred thoroughly.
Karimori Kasuzuke📍 AichiKarimori and Early Harvest Karimori are types of white melons cultivated for pickling in the Nobi Plain region since the Meiji era. They are recognized as traditional vegetables of Aichi Prefecture. Currently, they are mainly produced in Kiyosu City and Oguchi Town, Niwa District. As the alternative name "Katauri" suggests, they are very firm melons and are rarely consumed outside of pickling. Their thick and compact flesh provides a satisfying texture when pickled, offering a crisp bite. The Chita Peninsula, situated to the south of the Nobi Plain, has historically enjoyed good transportation access and was a region where brewing industries thrived. At its peak, there were over 200 sake breweries in the area. The proximity to the region where Karimori was produced might have led to the tradition of using the abundant sake lees from these breweries to create Kasuzuke (pickled with sake lees). It is also sometimes pickled alongside Moriguchi Daikon, a specialty of Fuwa District, which is known as "Moriguchi-zuke" and is also recognized as a Nagoya specialty. The name "Karimori" comes from the fact that even when pickled, it maintains a crispy texture (from ‘kari' meaning crispy in Japanese), making it a delightful accompaniment to rice.
Kashiwa no Hikizuri (Chiken Hot Pot)📍 AichiKashiwa (chicken meat) has been a favorite dish in Aichi Prefecture. Poultry farming in Aichi Prefecture began in the late Edo period (1603-1868), and developed into the famous "Nagoya Cochin" in the early Meiji period (1868-1912). Poultry farming has continued to flourish until the present day. The reason for this is said to be the abundance of wild birds in the Satoyama areas of Aichi. For this reason, many chicken dishes are prepared in Aichi. In addition to chicken wings, yakitori, and mizutaki, a sukiyaki dish called "Kashiwa no hikizuri (dragging)," which is made from chicken meat and is rare in Japan, is a typical example. There are various theories as to the origin of the name "Kashiwa-no-higizuri (dragging)" One theory is that the skin of the chicken meat did not cut well with old kitchen knives because they were not sharp enough, and when one tried to lift a piece, it dragged on and stuck to the skin. The second theory is that the chicken meat was cooked in a sukiyaki pot by dragging it along. Another theory is that it is because in the old days, when young men in the village stole chickens from other families, they brought them back home by dragging them behind their backs while hiding them.
Kiinai Okowa📍 AichiWhen it comes to the cuisine of Children's Day (Tango no Sekku), "Chimaki" and "Kashiwamochi" are representative, but in Aichi Prefecture, in addition to these, there is a custom of eating "Kii-nai Okowa". It is also known as "Kiihan" or "Kimeshi." While similar dishes exist in Oita and Shizuoka Prefectures, the names differ, with them being called "Ouhan" and "Someii" respectively. During Children's Day, various prayers and rituals are performed to wish for the healthy growth and well-being of boys. For example, the carp streamers ("Koinobori") are decorated to symbolize the desire for success, based on the legend that carp that swim upstream and overcome the waterfall called "Ryumon" transform into dragons. The samurai helmet and armor also have significance, representing the protection of the body. Shobu (iris) is another essential item during Children's Day, believed to ward off evil, and it is incorporated into dishes like Chimaki and Shobuyu (iris-flavored hot water). Similarly, "Kii-nai Okowa" is associated with the belief that the color yellow wards off evil, and the accompanying black beans carry prayers for good health. In the past, red rice served at celebratory occasions was considered a luxurious dish. To make a more accessible alternative, people began using kuromame (black soybeans) and kuchinashi (gardenia) seeds to color rice yellow, marking the beginning of "Kii-nai Okowa."
Kishimen📍 AichiFlat udon (thick Japanese noodles) about 1 mm thick and 7 to 8 mm wide are called “Kishimen”. It is the soul food of Aichi Prefecture, eaten everywhere, and has its roots in the flat udon (called "Himokawa") that were a specialty of present-day Kariya City. There are many theories about the origin of the name "Kishimen", but it is said to have derived from the Chinese confectionery "Kishimen". Chinese "Kishimen" are made by kneading wheat flour, rolling it out flat, plucking it out with a bamboo tube, etc., in the shape of a go stone, boiling it, and then sprinkling soybean flour over it. It is said that the reason why "Kishimen" has become popular in Aichi Prefecture is that the taste of the dipping sauce is easier to soak up than udon, which suits the people who like strong flavors. In the traditional way, the dipping sauce is seasoned with mackerel scad and tamari (thick soy sauce). This is because the flat noodles have a light taste in the mouth, and the soup needs to be well seasoned. Mackerel scad can be used to extract a thicker soup stock with a more peculiar flavor than bonito. While soy sauce is made of soybeans and wheat, tamari is made almost entirely of soybeans and has a faint, distinctive aroma of miso. By combining this with the soup stock, a thick dipping sauce is prepared.
Konowata📍 AichiKonowata is a kind of shiokara, made from sea cucumber intestines. It is one of Japan's chinmi.
Kushi-asari (Clam Skewer)📍 AichiAichi Prefecture has the largest clam catch in Japan. Nishio City and Gamagori City have the highest catches, while the Atsumi Peninsula and Chita Peninsula also contribute to the clam industry. The supply of clams is supported by resource management, such as the creation of tidal flats and shallow areas in Mikawa Bay and the transplantation of young clams from the Rokujo Lagoon at the mouth of the Toyokawa River. In addition, the nets used in the Mikawa Bay clam fishery are designed to prevent overfishing by making the nets (mangas) large enough to allow small clams to pass through. The shallow waters and gentle waves of Mikawa Bay create an environment that is ideal for the growth of clams. As a result, many dishes using clams are prepared in the coastal areas of Mikawa Bay. “Kushi-asari” is a simple local dish made by skewering clams and drying them in the sun. “Kushi-asari” was offered to the Tokugawa Shogunate during the Edo period and was also served at inns along the Tokaido Highway, where it was enjoyed by a wide range of people. In Kamezaki, Handa City, where the Kamezaki-shiohimatsuri Festival is held, “kushi-asari” has become an integral part of the festival. The festival is recognized as a national Important Intangible Folk Cultural Property. However, the clam catch has declined, and fewer and fewer clams from Aichi Prefecture are being sold in supermarkets.
Miso Oden (Stewed Vegetables and Fishcakes with Miso)📍 AichiThe important ingredient for the cuisine in Aichi Prefecture is bean miso (red miso), like Hatcho-miso, Aichi's typical miso. ‘Koji' mold is bred with soy beans to make soy bean ‘koji' mold, and fermented and aged for a long time to make bean miso. It is fermented at least a year, or sometimes 2~3 years. Bean miso is rich in flavor and has sourness and unique bitterness. Hatcho-miso is one of the brand of bean miso. Hatcho Village (current Hatcho-cho in Okazaki City), the origin of Hatcho-miso, is located ‘hatcho' (about 870m) away from Okazaki Castle, where Tokugawa Ieyasu was born. It was easy to obtain ingredients for miso, like soy beans and salt, because it was a transportation hub where Tokaido and the Yahagi River are crossing over. ‘Miso Oden' is a unique dish in Aichi Prefecture used bean miso. A miso pot is placed in the middle of clay pot with stewed ingredients, and you dip the ingredients into a miso sauce when you eat. It is said that originally ‘oden' was not a stew, but its root was ‘miso-dengaku', skewered ingredients served with miso sauce. In Edo (current Tokyo), the ‘oden' stewed with soy sauce soup stock was prevailed (it was also called ‘Kantou-ni' when we mention about common ‘oden' with soy sauce soup stock.), but in Aichi, dipping with miso was rooted.
Miso-dengaku (Miso Stick)📍 AichiTofu is said to have been introduced from China as early as the Nara and Heian periods, and was eaten by aristocrats and warrior families as a valuable protein source in vegetarian cuisine. The Edo period (1603-1867) tofu cookbook "Tofu Hyakuchin" introduced many tofu dishes, including "dengaku," which is made by cutting tofu, skewering it, and grilling it. Since around the middle of the Heian period (794-1185), there was a custom in farming villages of dancing in the rice paddies to the beat of drums during rice planting season, which was called dengaku-mai. The dengaku-houshi who performed this dengaku-mai always wore a white hakama and colored jacket and danced on a stick, which is said to have been called "miso-dengaku" or "dengaku" because of its resemblance to a tofu dish made of white tofu topped with miso and grilled on a skewer. Miso dengaku in Aichi has a long history, and its characteristics vary from region to region. In the Mikawa area, "nameshi dengaku," which is a combination of nameshi(rice with greens) and dengaku, is a specialty, while in the Owari area, "fu dengaku," which is deep-fried fu coated with red miso paste, is a specialty. "Nameshi dengaku" was also a specialty at some inn towns along the Tokaido pathway during the Edo period.
Miso-nikomi Udon (’Udon’ Thick Wheat Noodle Simmered with Miso )📍 Aichi‘Miso-nikomi Udon' is one of the typical noodle dishes in Aichi Prefecture along with ‘Kishimen' (=flat wheat noodle). It is prepared by simmering Hatcho-miso soup and chewy ‘udon' (=thick wheat noodle). ‘Miso-nikomi Udon' was a dish at home, but it was served at the restaurant in Ichinomiya City in Meiji Era. After that, it became popular around Nagoya City. Hatcho-miso, representative food of Aichi Prefecture, is a soy bean miso came from Hatcho Village (current Hatcho-cho in Okazaki City), 870m (‘hatcho' in Japanese metrics in that time) away from Okazaki Castle, where Tokugawa Ieyasu lived, and it has rich flavor and thick color. It is made from soy bean only, and has been fermented and aged for a long time. Hatcho-miso is more nutritious than other type of miso, and the red miso culture has been strongly rooted for health effect in Mikawa area. Therefore, there are many local dishes used red miso in Aichi Prefecture, and ‘Miso-nikomi udon' is one of them. ‘Udon', like ‘houtou' (type of wheat noodle), is made from wheat and water only without salt. It prevents noodles from getting soft while being simmered, and keeps them chewy.
Moroko-zushi (Sushi with ‘Moroko’ Willow Gudgeon)📍 AichiIn the waterfront of Owari region, which has many small rivers running everywhere, there are many local dishes used river fish like crucian carp, catfish and striped mullet. ‘Moroko-zushi', pressed-sushi (‘hako-zushi' in Japanese) used ‘moroko' (=willow gudgeon), is also a local food from the waterfront area. ‘Moroko' is freshwater fish, from carp family (Cyprinidae), and it grows up to 10cm (4inches). People used to catch ‘moroko' a lot in the waterfront. Therefore, it was already eaten in Edo Period. ‘Moroko-zushi' is prepared by simmering 5cm (2inches) of ‘moroko' with soy sauce and ‘mirin' (=sweet rice wine), then placing on the vinegar rice diagonally in the rectangular wooden mold and pressing from the top. It is the characteristic of ‘hako-zushi' in Owari region to place ingredients diagonally. It is because everyone can enjoy various ingredients equally when people ate ‘hako-zushi' during the time rice was precious. The catch of ‘moroko' has been decreasing these days due to water pollution, and now ‘moroko' is known as high-class fish among river fish. ‘Haya' (‘Hae' minnow) is often replaced with expensive ‘moroko'. The characteristic of ‘hako-zushi' in Nagoya City is to place ‘moroko' and ‘haya' , both are small freshwater fish, after simmering them. ‘Haya' (‘hae') often means small crucian carp, and people like it because small crucian carp has softer bone in spring. On the other hand, bone of ‘moroko' is soft all the year and it doesn't hurt human's mouth.
Nimiso📍 AichiMame miso (red miso), exemplified by hatcho miso, is an essential part of Aichi Prefecture cuisine. Mame miso is made by breeding koji mold on soybeans to make soybean koji, then fermenting and aging for a long time. It is aged for a minimum of one year, up to two to three years. Mame miso made in this way has a rich body, acidity, and a unique astringent flavor. Hatcho miso is a brand of mame miso. Hatcho miso originated in Hatcho Village(current name: Hatcho-cho, Okazaki City), located eight units of distance (Hatcho) away from Okazaki Castle, birthplace of Tokugawa Ieyasu. As the key transportation point at the intersection of the Tokaido and Yahagi River, it was said to be an easy place to obtain the ingredients for miso, such as soybeans and salt. The culture of mame miso has remained firmly rooted to this day, with a variety of miso dishes that are known even outside of the prefecture. Along with "Miso Nikomi Udon," "Miso Oden," and "Miso Katsu," "Nimiso" is beloved among residents of Aichi Prefecture. This dish is also known as "Misoni" (miso-simmered), and as the name suggests, it is made by simmering various ingredients in miso. The flavor and cooking method differ by household, with countless variations. In some places, it is eaten as a stew, and in other places, more broth is added to make it more like hot pot or miso soup. What is usually in common is that root vegetables are used and a large quantity is made at once.
Nishio Matcha📍 AichiNishio Matcha is a regional brand of matcha produced in Nishio City, Aichi Prefecture, and its surrounding areas. It is a regional collective trademark held by the Nishio Tea Cooperative (Registration No. 5204296). The designated goods published by the Japan Patent Office are matcha made from tea leaves harvested in Nishio City, Anjo City, and Kira-cho, Hazu-gun, which have been processed into tencha, refined, and pulverized using a stone mill within the same region. Nishio City guides state the production and processing region as Nishio City and Anjo City.
Oni-manju📍 Aichi“Oni-manju” was made with sweet potatoes and wheat flour, which were relatively easy to obtain during and after the war when food was scarce, and it became popular as a staple food instead of rice. It is said that the name was given because the way the cubed sweet potatoes look like the horns or a metal stick of an oni (ogre). It has various names such as "Imo-uiro", "Imoman", and "Imo-manju" depending on the region. During the war, the quantity of sweet potatoes was more important than their taste, so a variety called "Gokoku-imo" was produced, which had a large yield. However, unlike the sweet potatoes of today such as Beni-azuma, Beni-haruka and Annou-imo, which have a sweet taste and a smooth texture, Gokoku-imo was watery and did not have umami, so it is said that the "Oni-manju" was born from the ingenuity of finding ways to make it more delicious. Later, during the period of rapid economic growth, it became popular as a filling and inexpensive snack for farmers.
Oshimon/Okoshimon📍 Aichi‘Oshimon' is a local sweets made from rice flour kneaded with hot water and put into a mold, then colored with food coloring. It is offered to the Hina Dolls during the Girl's Festival. When it comes to foods served during the Girl's Festival, ‘Hina Arare' (=colorful rice snack), ‘Hishi-mochi' (=diamond-shaped colored mochi) or ‘Chirashi-zushi' (=sushi with various ingredients placed on top of vinegar rice) are famous. In Aichi Prefecture, ‘Oshimon' is prepared in addition to those foods. In Nishi-Mikawa region, ‘Iga Manjyu', buns with red bean paste, with or without mashed, wrapped with rice flour and put colored sticky rice on the surface, is prepared during the Girl's Festival. There are several stories about the origin of its name; some say that it's because this food is made by being pressed into a mold (‘oshimono' in Japanese), others call ‘Okoshimon' because it is removed (‘okoshi-hazusu' in Japanese) from a mold. This food is often called ‘Oshimon' in Nagoya, and ‘Okoshimon' in its surrounded area. There are various shapes in wooden molds; flower shape (cherry blossom, plum flower or chrysanthemum), animals (sea bream, mandarin duck or butterfly), and lucky motif (‘noshi' (=Japanese gift wrapping), Chinese treasure ship, drawstring money bag or ‘Fukusuke' lucky doll.
Renkon no nimono📍 AichiIt is said that the cultivation of lotus root started in the Edo period when the priest of a temple in Aisai City, Aichi Prefecture, planted lotus root in the rice field in front of the temple gate. Aisai City accounts for most of the lotus root production in Aichi Prefecture. Aisai City is bordered by the Kiso River to the west and has very fertile soil, but because it is located at an elevation of 0 m above sea level, it was often plagued by flood damage. As a result, the cultivation of lotus root spread rapidly as an alternative to rice cultivation, and the city is still known as one of the leading lotus root production areas in the country. When it was first cultivated, "Bicchu" was the most suitable variety of lotus root for simmered dishes due to its firm texture, but today, various varieties are grown, including "Lotus White" with a strong crunchy texture and "Kanasumi" with a strong firm texture. Because of this, lotus root dishes are often eaten mainly in the Owari area, including Aisai City. Rengon-nimono" (lotus root stew) is a typical dish, and each household has its own unique flavor. Vinegared lotus root, candied lotus root, stir-fried lotus root, and salads are also popular. Since lotus root has many holes in it, it is often used in New Year's osechi dishes as an auspicious ingredient for "foreseeing the future.
Sumiso somen (vinegared miso noodles)📍 AichiMiso, particularly red miso such as the local hatcho miso, is an indispensable condiment in Aichi cuisine. Miso is made by growing koji mold in soybeans to produce a starter, then fermenting and maturing this over a long period of time until it becomes miso paste. It is matured for a minimum of one year, and between two and three years at the longer end. Miso produced in this way has a rich body and acidity, and a characteristically astringent flavor. Hatcho miso is one of these brands of miso. The village from which hatcho miso gets its name (currently the town of Hacho in Okazaki) is close to Okazaki Castle, the birthplace of Tokugawa Ieyasu. This was a major transportation hub, where the Tokaido route between Tokyo and Kyoto intersected with the Yahagi River. As such, it was easy to obtain soybeans and salt there, the raw ingredients of miso. Miso remains deeply rooted in everyday life in Aichi even to this day, appearing in various dishes that are widely known outside the prefecture: “miso stew “and “udon noodles “, “miso oden “, “tonkatsu with miso sauce “, “miso dengaku “, and so on. But the most familiar miso dish eaten in summer is sumiso somen (vinegared miso noodles). Aichi was also lucky when it came to vinegar. Brewers in Handa city were able to produce sake vinegar at an affordable price, and this is said to have helped sushi (sushi referring to vinegared rice, not raw fish) become a part of Edo cuisine. The cities of Hekinan and Anjo, located near to Handa, have eaten somen (thin, wheat flour) noodles since ancient times, and it is thought that “sumiso somen” is deeply rooted in the area too.
Tako-meshi(octopus rice)📍 Aichi“Tako-meshi” (octopus rice) is said to have been a type of fisherman's meal in which octopus caught by fishermen was chopped into small pieces on the boat and cooked with rice. In addition to Aichi Prefecture, it is often eaten in the Seto Inland Sea region, including Ehime, Kagawa and Hiroshima prefectures. Himaka Island, located in Mikawa Bay, is called the "Island of Octopus" because it is rich in high-quality octopus. Octopus characters can be seen everywhere on the island, including monuments and manhole covers, and a summer octopus festival is held to pray for the octopus and a good catch. The Anraku-ji Temple on the island is known as "Tako Amida" because of an anecdote about a large octopus wrapped around the temple's statue of Buddha to protect it when it was pulled out of the water by fishermen after it sank during an earthquake. On Himaka Island, where octopus is a specialty, you can enjoy various kinds of octopus dishes including "Tako-meshi".
Tougan-jiru(White gourd Soup)📍 AichiAichi Prefecture is second only to Okinawa in the volume of shipments of "Tougan(=White gourd)", and "Tougan(=White gourd)" cuisine is widely popular in the prefecture. It is said that the "Tougan(=White gourd)" originated in India and was brought to Japan via China. It is mentioned in documents dating back to the Nara period (710-794), suggesting that it has been eaten since ancient times. Although it is in season in summer, it is said that it was named "Tougan (meanings winter melon) " because its thick and tough skin was so long-lasting that it would last until winter if stored in a cool and dark place. The small-sized "Tougan(=White gourd)", “Early Togan," has been cultivated since the Meiji era (1868-1912) and is known as a traditional vegetable of Aichi Prefecture. In recent years, the number of small ones has been increasing due to breeding, but in the past, they were large and were often eaten during the postwar period when food was scarce. “Early Togan" are not popular because of the white powder that sticks to the hands, and in recent years, “Ryukyu Togan" have become the most commonly cultivated variety. Since it has a light flavor and is easily seasoned, it is used in a variety of dishes, such as miso soup, simmered dishes, and stir-fried dishes. One of the most popular of these dishes is "Tougan-jiru(=White gourd Soup)," a soup of “Tougan" with dashi (Japanese soup stock).
Zoni (Japanese Soup Containing Rice Cakes and Japanese Mustard Spinach)📍 AichiDepending on the region that it is made, "zoni" is prepared differently. The ingredients used to make dashi (=Japanese soup stock), the flavor of the soup, the ingredients used, the shape of the mochi (=rice cakes) vary from region to region. "Zoni" is eaten during the New Year holidays. In Aichi prefecture, rectangular-shaped mochi and a traditional vegetable from the Owari area named "mochina" (=Japanese mustard spinach) (komatsuna can be used as well) is served in a "sumashi-jiru" (=clear soup). There are three major theories as to how this simple "zoni" was born. The first is that Tokugawa Muneharu, a lord of the Owari Domain, who was enjoying a sumptuous meal was scolded by the shogun Tokugawa Yoshimune. The second is that the simple "zoni" respects Tokugawa Ieyasu's motto of living simply and frugally. The third theory is that the word “na” (rape) and mochi (rice cake) were used to bring good luck, based on the word “na wo mochi ageru” (to gain fame) (to make Nagoya prosperous). Aichi prefecture is famous for "Hatcho miso" (=dark red miso with a distinctive flavor), a type of soybean miso, however, miso is not used to make "zoni" in this prefecture. It is speculated that since miso is used daily, for New Year's and other celebrations, the local people prefer to make "zoni" with "sumashi-jiru" (=clear soup). However, in some limited areas of Aichi, "zoni" is made using miso. "Mochina" (=Japanese mustard spinach) is an indispensable ingredient when making "zoni" in Aichi prefecture. Another name for this vegetable is "shogatsuna". This vegetable has been cultivated in the Owari area for a long time and is like komatsuna, another type of Japanese mustard spinach, but is softer and sweeter with less bitterness. "Mochina" can also be eaten raw or blanched.
hitsumabushi📍 AichiHitsumabushi (ひつまぶし) is a local dish of Japan, consisting of sliced unagi (eel) grilled in kabayaki style on rice. Hitsumabushi became common in the 1950s, when farm-raised eel became widely available. It is considered one of the representative dishes of Nagoya cuisine.
高浜とりめし📍 Aichi高浜とりめし（たかはまとりめし）は愛知県高浜市の郷土料理。水を使わずにたまり、砂糖、鶏脂でスライスした鶏肉を炊き（あるいは炒め）、白米と混ぜ合わせた料理である。