“Hakozushi” can be found all over Japan. It is a type of sushi made by filling a square wooden box with sushi rice, placing the ingredients on top, and then pressing them down from above.

Where it is made

The entire prefecture centering on the Owari area and Nishimikawa area

Main ingredients

Rice, shrimp, conger eel, salmon, eggs, dried shiitake mushrooms, etc.

Depending on the region that it is made, "zoni" is prepared differently.

Where it is made

All of Aichi Prefecture

Main ingredients

Mochi (=rice cakes), "Mochina" (=Japanese mustard spinach)

Flat udon (thick Japanese noodles) about 1 mm thick and 7 to 8 mm wide are called “Kishimen”.

Where it is made

The whole prefecture

Main ingredients

Kishimen

Kashiwa (chicken meat) has been a favorite dish in Aichi Prefecture.

Where it is made

Owari,Oku-Mikawa Area

Main ingredients

Chicken meat

“Gohei-mochi” is a local cuisine originating in the mountains of the Chubu region, including Okumikawa in Aichi Prefecture, Kiso and Ina in Nagano Prefecture, and Hida in Gifu Prefecture, and may…

Where it is made

West Mikawa / East Mikawa / Okumikawa area

Main ingredients

Uruchi rice, miso, soy sauce

The dengaku-houshi who performed this dengaku-mai always wore a white hakama and colored jacket and danced on a stick, which is said to have been called "miso-dengaku" or "dengaku" because of its…

Where it is made

All of Aichi Prefecture

Main ingredients

Tofu, Miso

“Oni-manju” was made with sweet potatoes and wheat flour, which were relatively easy to obtain during and after the war when food was scarce, and it became popular as a staple food instead of rice.

Where it is made

The entire prefecture centering on Nagoya city

Main ingredients

Sweet potatoes, flour

‘Oshimon’ is a local sweets made from rice flour kneaded with hot water and put into a mold, then colored with food coloring. It is offered to the Hina Dolls during the Girl’s Festival.

Where it is made

All of Aichi Prefecture

Main ingredients

Rice flour

In the waterfront of Owari region, which has many small rivers running everywhere, there are many local dishes used river fish like crucian carp, catfish and striped mullet. ‘Moroko-zushi’…

Where it is made

Owari Region

Main ingredients

Rice, ‘Moroko’ (=Willow gudgeon, species of fish)

‘Miso-nikomi Udon’ is one of the typical noodle dishes in Aichi Prefecture along with ‘Kishimen’ (=flat wheat noodle).

Where it is made

All of Aichi Prefecture

Main ingredients

Hatcho-miso (soy bean miso), Udon, Egg, Chicken, Fried thin tofu

The important ingredient for the cuisine in Aichi Prefecture is bean miso (red miso), like Hatcho-miso, Aichi’s typical miso. ‘Koji’ mold is bred with soy beans to make soy bean ‘koji’ mold, and…

Where it is made

All of Aichi Prefecture

Main ingredients

Hatcho-miso, Daikon radish, Egg, Konjac (=yam cake), Grilled tofu

"Funa Miso(Crucian carp Miso)" is a freshwater fish dish found in the lower reaches of the Kiso Three Rivers, which collectively refer to the three rivers, Kiso River, Nagaragawa River, and Ibigawa…

Where it is made

Owari Area, Kisosansen Area

Main ingredients

Funa (Crucian carp), Soy Bean, Red Miso

“Tako-meshi” (octopus rice) is said to have been a type of fisherman's meal in which octopus caught by fishermen was chopped into small pieces on the boat and cooked with rice.

Where it is made

Owari area / Himakajima

Main ingredients

Octopus, rice

When it comes to the cuisine of Children's Day (Tango no Sekku), "Chimaki" and "Kashiwamochi" are representative, but in Aichi Prefecture, in addition to these, there is a custom of eating "Kii-nai…

Where it is made

Nagoya City, Owari Area

Main ingredients

Glutinous rice, Kuromame(=Black soybeans), Kuchinashi no Mi (=Gardenia fruit)

"Kashiwa (=chicken meat)" has long been a favorite dish in Aichi Prefecture.

Where it is made

All of Aichi Prefecture

Main ingredients

Chicken meat, Rice, Chicken fat, Gobou(=Burdock), Carrot

The origin of "Aburage-zushi(Inari-zushi)" is a matter of some debate, but it is said to have originated when rice was stuffed into fried thin tofu that had been offered to "Inari-san" and made into…

Where it is made

Toyokawa City and All of Aichi Prefecture

Main ingredients

Fried thin tofu, Rice

One of the most popular of these dishes is "Tougan-jiru(=White gourd Soup)," a soup of “Tougan" with dashi (Japanese soup stock).

Where it is made

All of Aichi Prefecture, Centering on the Owari and Nishi Mikawa Areas

Main ingredients

Tougan(=White gourd), chicken meat, dried shiitake mushroom

“Kushi-asari” is a simple local dish made by skewering clams and drying them in the sun.

Where it is made

Higashimikawa area, Chita area

Main ingredients

Clams

Along with "Miso Nikomi Udon," "Miso Oden," and "Miso Katsu," "Nimiso" is beloved among residents of Aichi Prefecture.

Where it is made

The whole prefecture

Main ingredients

Red miso, Daikon radish, Carrot, Burdock, Taro, Konjac, Fried tofu pocket, Green onion

Haze Tsukudani is an essential dish for Osechi cuisine, which is served on New Year's Eve.

Where it is made

Coastal areas

Main ingredients

Haze (Goby), Tamari (Sauce)

In the Nishi-Mikawa region it’s customary to eat “Igamanju" during the Doll’s Festival (Momo no Sekku).

Where it is made

Nishi-Mikawa region

Main ingredients

Rice flour, glutinous rice, sweet bean paste

“Hebo” refers to the larvae of the common Asiatic yellowjacket and other ground bees, and are also known simply as "bee larvae”.

Where it is made

Nishimikawa Region, Higashimikawa Region, Okumikawa Region

Main ingredients

Hebo, rice

Miso, particularly red miso such as the local hatcho miso, is an indispensable condiment in Aichi cuisine.

Where it is made

Throughout the prefecture

Main ingredients

Miso, vinegar, somen noodles

Karimori and Early Harvest Karimori are types of white melons cultivated for pickling in the Nobi Plain region since the Meiji era. They are recognized as traditional vegetables of Aichi Prefecture.

Where it is made

Throughout the Prefecture

Main ingredients

Karimori, Sake Lees (Kasu)

Jojokiri is a dish passed down from the Meiji Period to farmers in the Atsumi Peninsula with its flourishing agriculture. It is also called "Irago shiruko."

Where it is made

Higashi Mikawa Area, centered on Atsumi Peninsula

Main ingredients

Flour, azuki beans, sugar

One of the most popular dishes is "fuki no nitsuke" (stewed butterbur). The stems of Aichi early-blooming butterbur are very thick, so its crunchy texture can be enjoyed.

Where it is made

Owari area

Main ingredients

Japanese butterbur

It is said that the cultivation of lotus root started in the Edo period when the priest of a temple in Aisai City, Aichi Prefecture, planted lotus root in the rice field in front of the temple gate.

Where it is made

Owari area

Main ingredients

lotus root

Jurokusage is a traditional vegetable of Aichi Prefecture, named after its pods, which contain 16 beans.

Where it is made

All over the prefecture

Main ingredients

Jurokusage, red miso, sesame

Aichi Prefecture is blessed with a mild climate throughout the year, partly due to the influence of the Kuroshio Current running through the Pacific Ocean.

Where it is made

All over the prefecture

Main ingredients

Daikon radish, red miso

The Atsumi Peninsula faces Mikawa Bay to the north and the Pacific Ocean to the south, and is blessed with the natural beauty of the sea and mountains.

Where it is made

Higashimikawa area centered on the Atsumi Peninsula

Main ingredients

Peanuts, arame