How Samurai Culture Shaped Aichi’s Fermented Food Traditions
The Strategic Soul of Aichi Aichi’s soul is not found so much in grand sights, but more in the deep, resonant umami of its fermented foods: a flavor forged by the samurai class. During the intense Sengoku and Edo periods, fermentation was more than just flavor; it was a strategic necessity, a “power bar” for warriors on long campaigns. This military need directly birthed the “red food culture” that Aichi is celebrated for today. The values of self-sufficiency and frugality were centered around the samurai class, shared throughout Edo society, and this social background fostered a manufacturing culture that avoided wasting raw materials or by-products. One example of this is […]
