Aichi is an area where both "things to eat" and "tools to use" are highly satisfying, ranging from Nagoya cuisine using soybean miso/Hatcho miso, farms where vegetable and flower production thrives, to pottery areas like Tokoname ware and Seto ware. When considering a Made in Japan-first kitchen, Aichi's charm is that you can assemble red miso seasonings, local retort meals, and easy-to-use tableware and small items all from the same land.
Soybean miso, starting with Okazaki's Hatcho miso, is the keystone of dishes unique to Aichi, such as miso-nikomi udon, miso katsu, and doteni. We will feature items easy to enjoy at home, such as miso slowly aged in wooden barrels, and hot pot broths, sauces, and retort Nagoya cuisine sets utilizing it.
In eastern Aichi, pottery areas producing tableware active at the daily dining table are concentrated, such as Tokoname ware teapots and clay pots, and Seto ware and Akatsu ware plates and rice bowls. We will introduce them showcasing the individualities of the kilns and brands, focusing on tableware matching well with miso dishes, rice, noodles, and Nagoya cuisine.
There are many crafts born from the towns of Aichi, such as stoles and bags of Arimatsu/Narumi Shibori (tie-dyeing), accessories and small boxes of Owari Cloisonne (shippo), and Nagoya Yuzen small items. We will pick up textiles easy to incorporate into everyday wear or outings, and small crafts you'll want to choose as gifts.
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