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Eastern Mikawa

A drive through the unexplored: An internationally acclaimed sake brand, Toyohashi’s famous hama natto, and the sacred mountain of Tokugawa Ieyasu

Two-day
course

Eastern Mikawa

A drive through the unexplored: An internationally acclaimed sake brand, Toyohashi’s famous hama natto, and the sacred mountain of Tokugawa Ieyasu

The Eastern Mikawa region of Aichi Prefecture straddles the line between it and neighboring Shizuoka Prefecture. Eastern Mikawa is rich with the natural geological wonders of mountains, rivers, and the ocean with less train lines than more urban areas, so we suggest renting a car from the Toyohashi Station area.
Toyohashi City once prospered as a post town along the great Tokaido Road and produced such famous products as hama natto and dengaku—skewered tofu covered in a sweet miso sauce—and rice with diced leafy greens.
In the Okumikawa region to the northeast, the internationally acclaimed Japanese sake brand Horaisen was born in the local brewery where you can try brewing sake for yourself. The region is also home to a little-known gem of hot springs nestled in a mountain valley, Yuya Hot Spring, where you can stay the night and enjoy spots with ties to unifier of Japan and hero Tokugawa Ieyasu as well as feast on local gohei mochi skewered rice sticks with a secret miso sauce.

Nagoya

Nagoya’s unique fermentation and culinary culture: Spots for a sense of Tokugawa Ieyasu and Nagoya cuisine

One-day
course

Nagoya

Nagoya’s unique fermentation and culinary culture: Spots for a sense of Tokugawa Ieyasu and Nagoya cuisine

This somewhat glutinous course lets you in on where to feast on Nagoya’s famous udon noodles in a miso stew as well as fermented food and drink like local sakes and Moriguchi-zuke pickles as you walk along famous tourism spots with ties to Japanese unifier and hero Tokugawa Ieyasu, Nagoya Castle and the Tokugawa Art Museum. Ieyasu was actually a health nut and is known for having loved Aichi’s bean miso. Remember this as you stop by various locations around Nagoya City brimming with fermented food culture.

Western Mikawa

Brewing city Hekinan: A walk through age-old factories regional Mikawa Mirin and rare white soy sauce

One-day
course

Western Mikawa

Brewing city Hekinan: A walk through age-old factories regional Mikawa Mirin and rare white soy sauce

Hekinan City looks over the Mikawa Bay and has long been known as a city of brewing and fermentation thanks to a long and rich culture. The regional specialty Mikawa Mirin has been continuously brewed since the Edo period (1603–1868) and the area is said to be the starting point of white soy sauce. But these aren’t just stories of the past; these products are still manufactured there to this day using traditional techniques passed through the ages.
Plus, you can interact with the culture through lunches and sweets using fermented condiments, tours, hands-on experiences, shopping, and strolls through the city. See all the fermentation charm packed into this fascinating location.

Western Mikawa

Okazaki, birthplace of Lord Tokugawa Ieyasu and Toyota, a manufacturing mecca: A taste test between different traditional bean misos

Two-day
course

Western Mikawa

Okazaki, birthplace of Lord Tokugawa Ieyasu and Toyota, a manufacturing mecca: A taste test between different traditional bean misos

The final unifier of Japan, Tokugawa Ieyasu was born in Okazaki Castle. And nearby—870 meters west—is Hatcho Town, where Aichi’s distinct Hatcho bean miso too calls home. Even today stand miso factories handing down traditional production methods with storehouses peppering the area.
And neighboring Toyota City is a manufacturing mecca with a proud miso tradition as well as the perfect cafe at which to kick back a bit. While both cities offer the same variety of miso, you’ll be delighted to taste the differences which come from each manufacturer in your search for the perfect miso match for your tastebuds.

Chita

Culinary gems born in Handa City: A relaxing stroll among a brewing culture since the Edo period

One-day
course

Chita

Culinary gems born in Handa City: A relaxing stroll among a brewing culture since the Edo period

Handa City’s brewing culture blossomed during the Edo period (1603–1868), when cargo vessels loaded with sake and vinegar headed down the Handa Canal for Edo, or modern-day Tokyo. Within this stock was the lees vinegar created by the founder of Mizkan, Nakano Matazaemon, which would fan the flames of Edo’s nigiri sushi craze.
Even today, black-walled brewery storehouses and decadent merchant homes remain along the Handa Canal, allowing you to take a step back in time to the Handa City of yesteryear.

Chita

The miso and tamari soy sauce of Taketoyo and brewing culture of Tokoname: A journey into brewing on the Chita Peninsula

Two-day
course

Chita

The miso and tamari soy sauce of Taketoyo and brewing culture of Tokoname: A journey into brewing on the Chita Peninsula

The town of Taketoyo near the middle of the Chita Peninsula is known as the hometown of miso and tamari soy sauce. Five factories with tasteful, black-walled construction continue even today to produce tamari soy sauce and bean miso, using traditional methods.
Neighboring Tokoname City is also well-known for an additional reason. It is one of the Six Ancient Kilns of Japan and renowned for its pottery culture. It has a deep relationship with Aichi’s brewing tradition and, long ago, actually produced the clay vessels used to ship the sake, vinegar, mirin, and other brewed products of Chita Peninsula. That very same Tokoname City also has two sake breweries which have continued even to the present to create rice wine since the Edo period (1603–1868).
Come explore the brewing mecca of Aichi and its brewing culture in Chita Peninsula.

Northern Owari

Western Owari

Moriguchi-zuke pickles and Shippo Miso: Meeting the fermented foods of the Owari region and its historical spots

One-day
course

Northern Owari

Western Owari

Moriguchi-zuke pickles and Shippo Miso: Meeting the fermented foods of the Owari region and its historical spots

This course walks you through the fermented food culture of the Owari region, located to the northwest of Nagoya City. There’s so much to do—see Moriguchi-zuke pickles made in the land of Moriguchi Daikon radishes; experience national treasure Inuyama Castle with ties to the three great heroes of Japan: Oda Nobunaga, Toyotomi Hideyoshi, and Tokugawa Ieyasu; look in awe at the giant wooden vats lining a miso factory; walk around the only shrine in Japan worshipping the god of pickling; and more. And treat your tastebuds to a gourmet walk around the Inuyama Castle Town, burgers using Moriguchi-zuke pickles specially crafted by a hotel chef, and other fun letting you enjoy the region’s fermented foods.

PAGETOP