愛知県·特産品
Miso
Deep richness and powerful umami. This is Mame-miso (soybean miso), which supports the root of Aichi's food culture. Aichi is a cultural sphere for Aka-miso (red miso/mame-miso). It is prepared using a unique method where only soybeans and salt are aged slowly over time. In places like Taketoyo Town on the Chita Peninsula, breweries for miso and tamari are clustered together, and the scent of brewing drifts through streets lined with black-walled storehouses. The intense richness, unique to long-term aging, is a characteristic not found in other misos. Many Nagoya specialties—such as Miso Katsu, Miso Nikomi Udon, and Doteniku—were born thanks to this mame-miso. It is also indispensable as a side dish for rice or as a sauce for Dengaku. This is a proud product that has continued to firmly carry the foundation of the Tokai region's dining tables.
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