- FOOD & SHOPPING
THE WONDERFUL FOOD OF AICHI
“Spaghetti alla puttanesca” in Naples. New York’s “hot dog”. The “feijoada” in Rio de Janeiro. The “macarons” of Paris. And so on. Each city in the world has its own trademark culinary wonder. With Aichi, it could not be different. But here, the very heart of Japan, place to where everybody must come if they want to move from one side of the country to the other, even the repertoire has a name of its own. An extensive description of all the extraordinary local cuisine, the “Ten Commandments Tablets”, if you will, which summarizes all that is utterly important, under a single name. The people of Aichi Prefecture proudly presents: The “Nagoya Meshi”.
Aichi's food culture has always been recognized as unique, but as of recently, with everybody seemingly looking for new and more tasteful eats, Aichi is focus of long overdue attention. For some, the roots of the high profile are due to the culture of its peculiar brew of soy paste “miso”, soy sauce and fermented rice condiment “mirin”, among others. For example, while regular miso generally loses flavor when boiled, Aichi's soybean miso is a miracle seasoning that actually gets tastier the longer it is simmered. The local foods that typify Aichi, such as miso broth noodles “miso-nikomi udon”, miso broth winter dish “miso-oden” and breaded pork cutlets with miso sauce “miso-katsu”, all use this special variation of soybean miso, and all involve simmering.
Adding to all this is the lively curiosity of Aichi's natives which resulted in ingenuous inventions like the “Hitsumabushi” and “ogura toast”, a multitude of ingredients skillfully matched to create new flavors, styles and cultures.
History & Gourmet Feature: Ryoutei
KAWABUN: FOUR CENTURIES OF HOSPITALITY, ELEGANCE AND TASTE!
Welcome to Kawabun, Nagoya’s most famous “shinise” old establishment and sole remaining “ryotei” restaurant surviving from the Edo Period (1603-1868). With about the same age of the city, its name comes from Kawachiya Bunzaemon, founder of the original fish shop who turned restauranteur after the ceaseless demands for quality food from the samurai elite of that time. Housed in an exquisitely decorated old building recently appointed National Important Cultural Property, at exactly the same spot of centuries ago in the middle of today’s busy Nagoya, this ageless place is a mandatory stop for those eager to experience the alluring Japanese culture of impeccable hospitality, the “Omotenashi”.