Rivers winding from inland mountains to deep bays formed the fertile plains of Aichi prefecture, a land that fed the samurai armies that unified Japan. Today, Aichi's soil and sea sustain an industrious population known for blending traditional craftsmanship with modern innovation. A belief that products are a reflection of the character of the people behind them pervades the region's culture of monozukuri, or "making things," and Aichi's commitment to superior quality can be tasted in its unique and varied cuisine.

Fishing communities from Aichi's Chita and Atsumi peninsulas carry on a centuries-old tradition, taking to the Pacific and hauling treasures from the sea to Nagoya, Central Japan's hub city and Japan's third-largest metropolis. Chefs from the city's world-class restaurants rise early to get their pick at Yanagibashi Central Fish market, ensuring the freshest dishes for discerning diners in both elegant restaurants and raucous neighborhood eateries.

Expertly cultivated ingredients from Aichi's farms find their way into hearty meals gulped down hurriedly by diligent urbanites mid-commute or at the end of a long work day. A hot bowl of noodles thickened with deep-flavored miso, a rice ball moistened with locally brewed vinegar and topped with crispy deep-fried jumbo shrimp, or grilled eel made savory-sweet with soy sauce produced from locally grown soybeans are all typical fare. When it's time to unwind, the region's quality ingredients are interpreted drastically differently in meticulously prepared dishes that encourage savoring, perhaps to be accompanied by tea made from locally grown leaves or cups of sake brewed in rural mountain towns.