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 […]
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