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Chubu region Aichi prefecture | Our Regional Cuisines

愛知県

Aichi Prefecture, where the histories of Owari and Mikawa intersect

Aichi Prefecture faces the Pacific Ocean in the south and has a mountain range that stretches from Nagano and Gifu prefectures in the north. In addition, the prefecture faces Ise Bay and Mikawa Bay, where class A rivers such as the Kiso River, the Toyo River, and the Yahagi River flow into the bay, which is surrounded by a fertile alluvial plain. From the north to the northeast, the Kiso Mountains extend southward to form the Mikawa Plateau, and there are mountains over 1,000 m in elevation in this area.

The climate is mild throughout the year. In contrast to the rainy summer season, there is less rainfall in winter. The differences in temperature are evident depending on the region. The Atsumi Peninsula and the southern part of the Chita Peninsula are warm under the influence of the Kuroshio Current, but slightly cooler in the mountains in the northeast. The northwestern part of the Nobi Plain includes the Yoro Mountains and the Suzuka Mountains, and in winter the seasonal wind from the continent brings snowfall. 

Cooperation place: Jiyugaoka Cooking Studio

Oda Nobunaga in the Owari region and Tokugawa Ieyasu in the Mikawa region

The establishment of Aichi Prefecture dates back to 1871. After the abolition of the feudal system, prefectures were established throughout the country, with Nagoya Prefecture in the Owari region and Nukata Prefecture in the Mikawa region. In the following year, Nagoya Prefecture was reorganized into Aichi Prefecture, and later Nukata Prefecture was integrated into Aichi Prefecture.

During the Warring States period (1467-1603), Oda Nobunaga was the one who unified the Owari region. At the age of 2, he became the lord of Nagoya Castle, and after taking over the reign of the family, he steadily expanded his territory with his ambition to unify the country. The prefecture is dotted with places associated with Nobunaga, such as Shobata Castle in Aisai and Inazawa cities, where Nobunaga was reportedly born, and Kiyosu Castle in Kiyosu City, where he was based. Inuyama Castle in Inuyama City, a national treasure, was built by Nobuyasu, Nobunaga's uncle. 

On the other hand, in the Mikawa region, the powerful local Makino clan expanded its power, but in 1542 it was placed under the control of Imagawa Yoshimoto. Eventually, Tokugawa Ieyasu, who was born in Mikawa, rose to prominence. He suppressed the Mikawa revolt against Ieyasu's control of the territory and took control of Mikawa. After the death of Toyotomi Hideyoshi, who was the first to unify the country, he defeated Ishida Mitsunari in the Battle of Sekigahara in 1600 and became Shogun (general). He established the shogunate system and seized control. 

The Mikawa samurai group from Mikawa contributed to Ieyasu’s unification of the country. They were a brave and honest army, and a museum tracing their history has been opened in Okazaki City, where they originated. 

As you can see, Owari and Mikawa have taken different paths in history, but over the years, the sense of hometown “Aichi” has been developed. How has it expanded in food culture? Let’s break it down into the Owari region, the West Mikawa region and the East Mikawa region

< Owari region >
Soybean miso and tamari shoyu (thick soy sauce), the pillars of Nagoya’s cuisine

Centered on Nagoya City, the capital of the prefecture, it consists of Kiyosu City, where Nobunaga built Kiyosu Castle, Seto City, known for its “Seto-mono,” Handa City in Chita Peninsula, which has long prospered in the brewing industry, and other cities.

The present-day streets of Nagoya City are based on the castle town of Nagoya Castle built by Ieyasu and a post town, Atsuta. Today, the south side of the castle is the governmental district where Nagoya City Hall and Aichi Prefectural Office are located. Further south, you will enter an area divided into a square grid. Many merchants and artisans used to live in this town. Today, a wholesale and downtown area has been formed while still retaining the foundation of the gridded zone.

One of the most popular seasonings in Aichi Prefecture is “soybean miso.” Using only soybeans, salt and water, the miso is matured for a year, or even longer. Because miso tends to go sour in the hot and humid summer in the Tokai Region, the technique has developed to grow them safely by attaching koji directly to the soybeans.
名古屋城
It is known for its rich flavor, astringency, and sourness, and is used in local dishes such as “Miso Nikomi Udon” and “Miso Dengaku.”

Mr. Bunkichi Yasuda, a member of “Aichi Prefecture’s Local Cuisine Review Committee ”, which is working to protect and pass on Aichi Prefecture’s local cuisine, said that the “tamari shoyu” is one of the important seasonings in addition to soybean miso.
味噌煮込みうどん

Image Source: “50 Recipes for Aichi’s Local Cuisine”
(Prepared by the Food Education, and Marketing Division, Department of Agriculture, Bureau of Agriculture and Fisheries, Aichi Prefecture)

Mr. Yasuda says, “Tamari shoyu is a type of soy sauce. It is mostly made of soybeans, as opposed to the dark soy sauce made of soybeans and wheat. Handa City is famous for its tamari shoyu, which is popular in Nagoya City and throughout the prefecture. The local dish, “Kashiwa no Hikizuri,” is sukiyaki with chicken. Tamari shoyu is used for the stock of this hot pot. Its richness and flavor are so appetizing that you won’t be able to resist eating after taking a bite. Like soybean miso, it is a food culture that should be passed on to the next generation.”

“Tamari shoyu” is used in a wide range of dishes such as sashimi, sushi and teriyaki, and is one of the most indispensable tastes for local residents.
かしわのひきずり

Image Source: “50 Recipes for Aichi’s Local Cuisine”
(Prepared by the Food Education, and Marketing Division, Department of Agriculture, Bureau of Agriculture and Fisheries, Aichi Prefecture)

< West Mikawa region >
Local cuisine associated with Tokugawa Ieyasu and the Mikawa samurai

The west Mikawa region is located roughly in the center of Aichi Prefecture. It consists of Okazaki City, known as the “birthplace of the Mikawa samurai”, Toyota City, with “Korankei”, famous for its autumnal foliage viewing, and other cities.
香嵐渓
In this region, “Iga manju” is eaten during the Boy’s Festival in May. It is a local confectionery which is a dumpling-shaped rice cake wrapped in tsubuan (sweet bean paste) and sprinkled with glutinous rice that is dyed in three colors: light red, yellow and green. There are various theories as to the name, for example, it is named after the town of Iga in Okazaki, or when sprinkled with glutinous rice it looks like a chestnut “bur.”
いがまんじゅう

Image Source: “50 Recipes for Aichi’s Local Cuisine”
(Prepared by the Food Education, and Marketing Division, Department of Agriculture, Bureau of Agriculture and Fisheries, Aichi Prefecture)

“Nimiso,” eaten during the cold season, is a dish made by simmering seasonal vegetables in homemade miso. This hot pot of mainly root vegetables is a winter taste that is still popular among people of all ages. The Mikawa samurai always prepare grilled “Hatcho Miso,” a specialty of the Hatcho-cho area of Okazaki City, and always have it on hand. Sometimes it was eaten as it was, and sometimes it was made into miso soup or “nimiso.” In the cold season, the heartwarming moment of eating “nimiso” is still the same today as it was in the past.
煮味噌

Image Source: “50 Recipes for Aichi’s Local Cuisine”
(Prepared by the Food Education, and Marketing Division, Department of Agriculture, Bureau of Agriculture and Fisheries, Aichi Prefecture)

< East Mikawa region >
Mikawa Bay clams, which were offered to the shogun’s family

The east Mikawa region was called the “Land of Ho (ear)” before Taika (645 - 650). The east Mikawa region is located in the Toyo River basin, surrounded by the Sea of Enshu, Mikawa Bay and the Yumihari Mountains. It consists of Toyohashi City, Gamagori City and others.

Toyohashi, the largest city in the east Mikawa region, is the castle town of Yoshida Castle, where Sakai Tadatsugu and Ikeda Terumasa served as lords of the castle. It prospered greatly as a post town of the Fifty-three Stages of the Tokaido. Currently, it is home to the Port of Mikawa, an automobile export port, and also produces a wide variety of products such as green perilla leaves, cabbage, tomatoes and pigs. 
竹島
It is Mikawa Bay that brings seafood to the Mikawa region. Mikawa Bay is a treasure trove of marine products thanks to the nutrients flowing in from the Toyo and Yahagi rivers.

Shellfish such as clams, egg cockles, and surf clams, as well as shrimps and swimming crabs are some of the best in the country. There are also a lot of fish, such as sea bream, flatfish and flounder, and sardines come in search of abundant food from spring to fall. In addition, the region is renowned for the cultivation of green nori (seaweed) in winter and spring. It is characterized by a wide variety of fish and shellfish available for each season. 

In particular, the region boasts the largest number of clams landed in Japan, and clam fishing is thriving on the tidal flats. In addition to clams in the spring, many tourists have recently come to enjoy digging for common oriental clams and surf clams, which is an important tourist resource in the region. 

In Toyohashi City, these large clams are skewered and sun-dried (called “Kushi asari”), and are popular as a delicacy. They were presented to the shogun’s family during the Edo period (1603-1867).
串あさり

Image Source: “50 Recipes for Aichi’s Local Cuisine”
(Prepared by the Food Education, and Marketing Division, Department of Agriculture, Bureau of Agriculture and Fisheries, Aichi Prefecture)

There is also a local cuisine in the east Mikawa region called “simmered arame and peanut.” Arame is a seaweed in the kelp family. In the coastal area of the east Mikawa region, there is a lot of seaweed beds of arame, which is cooked with peanuts harvested locally. This is a dish that is full of local flavors that can only be tasted there.
アラメと落花生の煮つけ

Image Source: “50 Recipes for Aichi’s Local Cuisine”
(Prepared by the Food Education, and Marketing Division, Department of Agriculture, Bureau of Agriculture and Fisheries, Aichi Prefecture)

The many dishes of “Nagoya-meshi” such as “Kishimen,” “Miso Nikomi Udon” and “Tebasaki” are just one aspect of food culture of Aichi Prefecture. Enjoy the food by expanding your vision to the Owari and Mikawa regions and paying attention to its historical background.
愛知県

Aichi prefecture's main local cuisine

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516