Chubu region Aichi prefecture | Our Regional Cuisines
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.
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.
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.
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)
“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.
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
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)
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
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.
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).
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)
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)
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