Umami—Fermentation's special gift
Fermentation: Aichi's culinary counterpart
Miso, soy sauce, vinegar, mirin, and sake have all had a home in the areas around Aichi Prefecture for ages. And each of these are possible thanks to the mechanism of fermentation.
Fermentation brings many effects to the table—pun intended—such as preservation and a jump in nutritional value, but it is also a major component in the creation of umami. The bean miso used in udon noodle and miso stew and the tamari soy sauce creating the creamy sauce of hitsumabushi eel dishes are just some examples of fermentation's characteristic umami profile which has had a profound impact on the culinary culture of Aichi.
Japanese cuisine and its use of umami through fermentation was even designated as a UNESCO intangible cultural property in 2013. Japan, together with the prefecture of Aichi, is an international leader in the fermentation stage.
So, how are fermented foods made?
Fun fact on fermentation and brewing
As we learned above, microorganisms are the main workers in the process of fermentation. Brewing, on the other hand, incorporates more management by people. Miso and soy sauce production is possible thanks to brewing as craftsmen controlling the degree of fermentation are necessary in the process.
Fermented foods as a cornerstone in the cultural landscape
Many think of Aichi Prefecture as a powerhouse in the world of manufacturing—and it is! But did you know it also ships out some of the most fermented products in Japan? This fermented food culture came to be thanks to the availability of water from the Kiso and Yahagi Rivers and ease in acquiring rice, soybeans, and salt. The warm environment and humidity was perfect for fermentation to occur. Aichi's convenient location, facing the Mikawa and Ise Bays, too helped its food culture spread as shipping via boats was practical.
Another interesting aspect of fermentation culture is the way different products relate to one another. For example, tamari soy sauce was born from bean miso; vinegar and mirin came to be thanks to sake lees, a byproduct of rice wine brewing; and from mirin lees, Japanese pickles are possible. A whole wide world of fermented foods unfolds as you delve into its depths.
Another interesting aspect of fermentation culture is the way different products relate to one another. For example, tamari soy sauce was born from bean miso; vinegar and mirin came to be thanks to sake lees, a byproduct of rice wine brewing; and from mirin lees, Japanese pickles are possible. A whole wide world of fermentation unfolds as you delve into its depths.
Aichi's fermented foods
Each area of Aichi continues to create its own fermented foods today. Even the same food's flavors and aromas vary greatly by the ingredients used, time left to ferment, and the factory which produced it. Compare and contrast with tastings as you seek out the perfect fit for your tastebuds.
A journey to Aichi; a journey through the wonders of fermented food
Look, touch, smell, and taste… Aichi is full of retro factories to tour and experience fermentation for yourself, cafes and restaurants serving local fermented foods, and shopping spots with that perfect souvenir.
Go to actual locations where the magic happens and learn the history of the historic factories while obtaining a sense of the craftsmen's ingenuity up close. Aichi—the Land of Fermentation—cordially invites you to take a sensory and educational journey through the wonders of fermented food.
