Tougan-jiru(White gourd Soup) Aichi Aichi Prefecture is second only to Okinawa in the volume of shipments of "Tougan…
Aburage-zushi/Inari-zushi Aichi The origin of "Aburage-zushi(Inari-zushi)" is a matter of some debate, but it is…
Kakimawashi/Torimeshi Aichi "Kashiwa (=chicken meat)" has long been a favorite dish in Aichi Prefecture. Pou…
Funa Miso (Crucian carp Miso) Aichi "Funa Miso(Crucian carp Miso)" is a freshwater fish dish found in the lower reac…
Kushi-asari (Clam Skewer) Aichi Aichi Prefecture has the largest clam catch in Japan. Nishio City and Gamagori C…
Haze Tsukudani Aichi Mikawa Bay is situated between the Chita and Atsumi Peninsulas in Aichi Prefectu…
Karimori Kasuzuke Aichi Karimori and Early Harvest Karimori are types of white melons cultivated for pic…
Hebo-meshi(Hebo rice) Aichi “Hebo” refers to the larvae of the common Asiatic yellowjacket and other ground …
Sumiso somen (vinegared miso noodles) Aichi Miso, particularly red miso such as the local hatcho miso, is an indispensable c…
Fuki no nitsuke Aichi Fuki (butterbur) grows wild in fields and mountains throughout Japan, from Hokka…
Renkon no nimono Aichi It is said that the cultivation of lotus root started in the Edo period when the…
Jurokusasage no gomamisoae Aichi Jurokusage is a traditional vegetable of Aichi Prefecture, named after its pods,…
Furofuki daikon Aichi Aichi Prefecture is blessed with a mild climate throughout the year, partly due …
Arame to rakkasei no nitsuke Aichi The Atsumi Peninsula faces Mikawa Bay to the north and the Pacific Ocean to the …
Tako-meshi(octopus rice) Aichi “Tako-meshi” (octopus rice) is said to have been a type of fisherman's meal in w…