Why Nagoya Is a Paradise for Fermentation Lovers Nagoya is sometimes described as a city people pass through rather than stop in, despite it being Japan’s 4th largest city. But for travelers interested in food, that reputation quickly becomes hard to understand. This is one of Japan’s most important regions for fermented foods, and its culinary identity is deeply shaped by centuries of brewing, aging, and microbial craftsmanship. Aichi Prefecture produces many of the fermented staples that underpin Japanese cuisine: miso, soy sauce (including tamari and white soy sauce), vinegar, sake, mirin, and pickles. These are not niche specialties, but foundational ingredients that quietly define Japanese cooking at every level. […]
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