Aichi cuisine

	Kishimen Flat-shaped udon noodles in a thick soy sauce-based soup.
	Misonikomi A local specialty using udon noodles, leeks, kamaboko (steamed fish paste) and chicken in akamiso stock.
	Moriguchizuke Radishes aged in sake lees, mirin and sugar.

	Tenmusu Riceball wrapped in black nori (dried seaweed), with a fried shrimp in the center.
	Uiro A Japanese sweet made by kneading and steaming rice powder and sugar.

Nagoya kochin

Meat of a semi-wild breed of chicken.

Cabbage, Broccoli, Figs, Mandarins, Greenhouse Melons, Strawberries, Chicken Eggs

Source: "Japan: Eyes on the Country" by Foreign Press Center, Japan