Aichi Prefecture lies at the crossroads of Japan’s industrial and cultural currents. At its heart is Nagoya, a city that embodies both legacy and progress. Sometimes overlooked between Tokyo and Osaka, Nagoya surprises visitors with depth, flavor and confidence.
Long a center of manufacturing and craftsmanship, Nagoya is where precision meets pride. From its historical role as a castle town – still visible in landmarks like Nagoya Castle – to its modern-day status as a global automotive powerhouse, the city is driven forward with steady momentum. Quiet spaces like the Tokugawa Garden add a layer of calm and heritage amid the city’s forward-looking energy. Wide streets, efficient transit and a spirit of practicality define daily life, while its people balance ambition with down-to-earth friendliness.
Beyond the city, Aichi unfolds in layers across fertile plains, coastal towns and ancient traditions that have shaped Japan’s cultural fabric. Whether you’re drawn by its history, innovation or the understated charm of everyday life, Aichi offers a grounded, forward-looking view of Japan that rewards deeper discovery.
The tale of a diverse fermented food culture Aichi—Prefecture of Umami
"Welcome to the land of umami, Aichi!" Aichi Prefecture is home to a distinctive traditional cuisine that includes hitsumabushi (grilled eel on rice) and miso-katsu (cutlet with miso sauce). This cuisine, passed down the generations through local culture, climate and traditional artisan skills, are only made possible by the fermented seasonings of Aichi: miso, soy sauce and mirin. Each of these has its own history and characteristics, with a big variety of "umami" to enjoy. For example, Tokugawa Ieyasu's beloved soybean miso, tamari sauce, a type of soy sauce drawn from soybean miso, "white soy sauce" said to have been invented in Aichi, mirin, a national brand that originated in the Mikawa region (eastern Aichi), vinegar, which triggered the nigirizushi (hand-pressed sushi) boom in Edo, richly flavorsome sake brewed in every district, pickles made using the longest daikon radishes in the world... Do not miss an opportunity to tour Aichi, a treasure trove of umami, in search of these fermented wonders. See this website for more.
JR Tokyo Station → JR Nagoya Station: Approximately 1 hour 40 minutes by Tokaido Shinkansen
Haneda Airport →Chubu Central Japan International Airport: Approximately 1 hour
