HOME

AICHI ´S SAMURAI CUISINE

A traditional Miso storehouse, registered as a cultural property

A traditional Miso storehouse, registered as a cultual property
Miso is the true Samurai Cuisine

Aichi is famed for its healthy foods, in particular those created through the fermentation processes. One of the most famous and traditional is the healthy, long lasting and delicious Miso, believed to have been the secret weapon of the samurai of Aichi. It is easily carried, long lasting, nutritious and tasty, making it advantageous for warriors on long campaigns. “Samurai Cuisine”! Okazaki City’s famed Miso is made from steamed soybeans fermented for years in huge wooden tubs sealed with two tons of specially placed rocks employing ancient rock-piling techniques used around castle bases. Another fermented specialty of Aichi is vinegar. The Mizkan Corporation in Handa City has been producing balsamic, rice and wine vinegars for over 200 years. Some of Japan’s finest sake are also brewed in Aichi.
These are the essential ingredients of Aichi cuisine.

Traditional miso production display
Traditional miso production display

Visitors can enjoy viewing various tools and process of Miso production exhibited at Miso storehouse

See the rock piled barrels of miso on a fascinating tour of the traditional miso factory and taste the real miso flavor. See displays of traditional miso making on a tour of the 500-year-old factory’s operations and taste the miso for yourself!

Miso-nikomi udon, Samurai Cuisine
Miso-nikomi udon, Samurai Cuisine

Some of samurai foods are enjoyed even today!

Aichi’s unique dishes are known as “Samurai Cuisine,” local foods that typify Aichi, such “miso-nikomi udon,”a winter dish of noodles boiled in a Miso broth, also “Miso-Oden,”a selection of tasty morsels simmered in a miso broth and ideal on a cold night. “Miso Katsu”are breaded pork cutlets with a rich miso made from a special variety of soybean miso. Aichi's natives invented meals such as “Hitsumabushi” grilled eel and “ogura toast”- sweet red bean jam on toast. Aichi offers a multitude of creative new food flavors, styles and culture.

Hiyaoroshi, a freshly brewed sake of Aichi
Hiyaoroshi, a freshly brewed sake of Aichi

A must-try tipple for sake lovers

Hiyaoroshi refers to "nihonshu" sake that is shipped "cold" (hiya), meaning it was stored in barrels in early spring and aged over the summer, doing away with the flavor damaging the pasteurization step. This sake appears on the market ready to be enjoyed when autumn approaches. Aichi is a treasure trove of local sake, with over 40 breweries offering a wide, rich variety of fragrances, aromas and flavors. Enhance your gastronomical autumn experience with the unique Hiyaoroshi from Aichi!

MIZKAN MUSEUM (MiM)
MIZKAN MUSEUM (MiM)

The village of vinegar, The Mizkan Museum

The brewing town of Handa, south of Nagoya on the picturesque Chita Peninsula, created vinegar as a by-product of Sake brewing. Exporting soy sauce, sake and vinegar across Japan made Handa one of the most prosperous towns and sparked “sushi boom”during the Edo Period (1603-1868). Handa remains home to the Mizkan Company, founded in 1804, and producing vinegar to this day.
The Mizkan Museum, opposite the Mizkan brewery, explains the history of Handa’s vinegar brewing and manufacturing process, using traditional tools and techniques. See an amazing re-created 20-meter-long transport ship used to ferry the produce to Edo (Tokyo) and around Japan. Tasting and sales of the company’s wares are also available.

Aiya Nishio Matcha Green Tea Museum Waku Waku
Aiya Nishio Matcha Green Tea Museum Waku Waku

An exciting way of learning all about “Matcha”, Japan’s famous Green Tea

On the top floor of the headquarters factory of Aiya Co., Ltd. - the company boasting the largest market share of powder green tea in Japan - is a brand-new facility offering an exciting and entertaining way of learning about matcha, the infusion beverage that is taking the world by storm! An amazing green tea experience available only in Aichi.

Top of page