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Home of bean miso—
Beloved by historic shogun Tokugawa IeyasuMiso
Miso culture's roots lie deep in Aichi Prefecture, with its citizens having a special love affair with bean miso. The long period of time needed to fully age makes way for a condensed and characteristic umami profile. While dark in appearance with a seemingly brackish taste, it actually contains low amounts of sodium. Bean miso has a number of characteristics, such as the way its odor becomes fainter and the taste becomes more robust the longer you boil the beans. There exist records stating the first shogun of Japan who came from Aichi's Mikawa region, Tokugawa Ieyasu, was particularly fond of bean miso. Okazaki Castle, where he was born, is located near numerous miso factories you can tour and shop.
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Aichi's specialties of tamari and white soy sauce
Soy sauce
Soy sauce comes in five varieties with tamari soy sauce and white soy sauce being some of Aichi's specialties.
Tamari soy sauce is a richer version said to have come about after collecting the liquid which collected during the process of bean miso production. It has a thicker body and robust flavor which goes great with sashimi and other types of sushi.
White soy sauce, on the other hand—while not actually white but a lighter amber color—gives life to the inherent flavors of the foods with which it is used. It is said to have been born at the end of the Edo period (1603–1868) in present-day Hekinan City, and the production of the sauce continues today in the greater Mikawa region. -
Traditional Mikawa Mirin—A Japanese liqueur
Mirin
Mirin is a sweet cooking wine known as the secret star of Japanese cuisine, bringing to dishes a sweet yet slightly salty accent. The brewery where the famous Mikawa Mirin brand made its beginnings continues working its magic the traditional way even today.
Mirin is made from traditional brewing methods with glutinous rice broken down by koji mold, resulting in an exquisite, mellow sweetness and deep, rich flavor. Sugar was not an easy condiment to come by during the days of the Edo period, and sweet mirin was something of a treasure among home cooks and chefs alike. It is even gaining popularity overseas as a Japanese liqueur from the island nation. -
Aichi's vinegar fanned the flames of the sushi craze!
Vinegar
The top vinegar manufacturer of Japan has its headquarters in Aichi, where vinegar brewing has a long history. Vinegar was a precious condiment in the Edo period and came about as a by-product during sake production, when it was possible thanks to the large amount of sake lees. Nigiri sushi—the variety of sushi with seafood atop a clump of rice—enjoyed a boom in popularity during the Edo period, and Aichi's vinegar is said to have played a part as it is used in sushi rice.
Today, vinegar made from rice is a commonplace item in kitchens across Japan. Rice vinegar has a gentle and unintrusive sourness about it and is a staple in Japanese cuisine. -
Aichi's micro sakes
and the joy of tasting them allSake
Sakes are made from local rice and water and full of aspects setting them apart from one another: flavor, aroma, palatability, and aftertaste. Aichi is blessed with such natural features as underground springs, such as those feeding the Kiso and Yahagi Rivers; the Nobi Plain and its superior rice; and a favorable climate. These factors have culminated in the perfect recipe for sake brewing since antiquity. Aichi's Chita Peninsula and western side of the Mikawa region were the top producers during the Edo period with many of the very same breweries functioning today.
One of the best ways to enjoy sake is at tastings, where you can compare their different qualities. -
Moriguchi-zuke Pickles—Crowned king
of Aichi, the Pickle KingdomPickles
Aichi is often times referred to as the "Pickle Kingdom". With vegetables plentiful, a pickle industry developed from the end of the Edo period and the prefecture continues to be hailed one of Japan's leading pickle production areas.
Moriguchi-zuke Pickles are a special product of Aichi you cannot miss. The longest daikon in the world—Moriguchi Daikon—are wrapped in a spiral and marinated for a unique appearance you won't see anywhere else. Aichi also boasts traditional pickled and marinated foods like miso-marinated wild burdock, available in Western Mikawa, and Atsumi takuan, available in Eastern Mikawa. -
Long loved, ever popular
natto, koji, and amazakeOthers
Aichi offers many more fermented foods apart from the classics. In fact, it boasts the top production in Japan of natto and Toyohashi City's famous hama natto. Recently, the integral component in creating fermented foods, koji mold, itself has been receiving attention.
More and more people are also using salt koji and soy sauce koji as condiments with the added bonuses of health benefits and their flavor contributions. Many even drink amazake, or sweet, low- or non-alcoholic sake, for its esthetic attributes.
