Arame to rakkasei no nitsuke (simmered seaweed and peanuts)
Higashimikawa region, centered on the Atsumi Peninsula
The Atsumi Peninsula faces Mikawa Bay to the north and the Pacific to the south, a region blessed with both sea and mountain nature...
AICHI
Aichi Prefecture
The surveyed city is Nagoya. Of all 394 items in the household survey, Aichi Prefecture stands out most for Baby formula — 2.0× the national average (Nagoya 1,858 JPY / national 938 JPY).
2.0×Biggest standout
Baby formula
per household / year
Baby formula
per household / year
1Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Nagoya’s value as a multiple of the national average.
| Item | vs. average | Nagoya | National | Rank |
|---|---|---|---|---|
| Baby formulaDairy & Eggs | 1.98× | 1,858JPY | 938JPY | #2 |
| Chinese foodDining Out | 1.67× | 8,551JPY | 5,121JPY | #3 |
| Cafe spending#1Dining Out | 1.60× | 16,431JPY | 10,261JPY | #1 |
| TaroFresh Vegetables | 1.57× | 1,812g | 1,157g | #5 |
| Western food (dining out)Dining Out | 1.48× | 19,733JPY | 13,378JPY | #3 |
| Japanese food (dining out)Dining Out | 1.47× | 39,124JPY | 26,615JPY | #3 |
| OrangesFruit | 1.44× | 1,410g | 976g | #3 |
| Other noodles (dining out)Dining Out | 1.43× | 4,355JPY | 3,036JPY | #5 |
| Meal-kit ingredientsPrepared Foods | 1.37× | 5,296JPY | 3,859JPY | #12 |
| Manju bunsConfectionery | 1.37× | 1,276JPY | 930JPY | #11 |
| Lotus rootFresh Vegetables | 1.35× | 1,700g | 1,257g | #5 |
| Other fish paste productsSeafood | 1.35× | 2,213JPY | 1,642JPY | #4 |
#1
Where this prefecture ranks #1
Items where Nagoya ranked #1 among the 52 surveyed cities.
- Cafe spending
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Nimiso (simmered miso vegetables)
Main ingredients: Red miso, daikon radish, carrots, burdock root, taro, konjac, fried tofu, long green onions
→ Taro is 1.5× the national average in Nagoya (1,153 JPY, #5 nationally)
Renkon no nimono (simmered lotus root)
Main ingredients: Lotus root
→ Lotus root is 1.4× the national average in Nagoya (1,700 g, #5 nationally)
Togan jiru (winter melon soup)
Main ingredients: Winter melon, chicken, dried shiitake mushrooms
→ Dried shiitake mushrooms is 1.1× the national average in Nagoya (415 JPY, #12 nationally)
Iga manju (rice-studded sweet bean bun)
Main ingredients: Rice flour, glutinous rice, chunky sweet red bean paste
→ Rice cakes (mochi) is 1.1× the national average in Nagoya (2,025 JPY, #8 nationally)
Miso oden (miso-simmered oden)
Main ingredients: Hatcho miso, daikon radish, egg, konjac, grilled tofu
→ Tofu is 1.1× the national average in Nagoya (5,859 JPY, #8 nationally)
Kakimawashi / Torimeshi (mixed chicken rice)
Main ingredients: Chicken, rice, chicken fat, burdock root, carrots
→ Carrots is 1.1× the national average in Nagoya (8,014 g, #9 nationally)
DISHES
30 regional dishes from Aichi Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Furofuki daikon (simmered daikon with miso)Wi
Throughout Aichi Prefecture
Aichi Prefecture enjoys a mild climate year-round, partly thanks to the Kuroshio Current flowing through the Pacific. Also...
Juroku sasage no goma miso ae (long beans in sesame miso)Su
Throughout Aichi Prefecture
Juroku sasage is a traditional Aichi vegetable, named because each pod holds 16 beans...
Renkon no nimono (simmered lotus root)SpAuWi
Owari region
Lotus root cultivation is said to have begun in the Edo period when a temple priest in Aisai City, Aichi Prefecture, planted it in the paddy in front of the temple...
Kishimen (flat udon noodles)
Throughout Aichi Prefecture
Kishimen refers to flat udon noodles about 1mm thick and 7-8mm wide, eaten throughout the prefecture...
Fuki no nitsuke (simmered butterbur)Sp
Owari region
Fuki (butterbur) grows wild in fields and mountains across Japan, from Hokkaido to Okinawa, and has been eaten since the Heian period...
Tako meshi (octopus rice)Su
Owari region, Himakajima Island
Tako meshi is octopus, chopped into pieces by fishermen right on the boat, cooked together with rice—said to be...
Oni manju (sweet potato steamed bun)Au
Throughout Aichi Prefecture, centered on Nagoya City
Oni manju was born in the food-scarce years during and after the war, using sweet potato, which was relatively easy to obtain...
Jojokiri (adzuki bean and flour dumplings)
Higashimikawa region, centered on the Atsumi Peninsula
The Atsumi Peninsula lies on the eastern side of Aichi Prefecture, facing Mikawa Bay to the north and the Pacific to the south, a region of sea and mountains...
Karimori no kasuzuke (pickled melon in sake lees)SuAu
Throughout Aichi Prefecture
Karimori and early-season karimori are white melon varieties grown for pickling in the Nobi Plain since the Meiji era...
Sumiso somen (somen with vinegar miso)Su
Throughout Aichi Prefecture
Soybean miso (red miso), typified by hatcho miso, is an essential seasoning in Aichi cuisine. Soybean miso is...
Hebo meshi (wasp larvae rice)Au
Nishimikawa, Higashimikawa, and Okumikawa regions
"Hebo" refers to the larvae of digger wasps such as the kurosuzumebachi—in other words, bee larvae...
Iga manju (rice-studded sweet bean bun)Au
Nishimikawa region
Oshimon (okoshimon) is rice flour kneaded with boiling water, pressed into molds, then colored...
Haze tsukudani (sweet-simmered goby)AuWi
Coastal areas
Mikawa Bay, wedged between the Chita and Atsumi peninsulas of Aichi Prefecture, has long stretches of shallow water including the Rokujogata and Shiogawa tidal flats...
Nimiso (simmered miso vegetables)Wi
Throughout Aichi Prefecture
Soybean miso (red miso), typified by hatcho miso, is essential to Aichi cuisine. Made from soybeans...
Kushi asari (skewered dried clams)SpSuWi
Higashimikawa region, Chita region
Aichi Prefecture boasts Japan's top clam catch, with Nishio City and Gamagori City overwhelmingly leading...
Togan jiru (winter melon soup)SuAu
Throughout Aichi Prefecture, centered on the Owari and Nishimikawa regions
Aichi Prefecture ranks second nationally in winter melon shipments, after Okinawa, and winter melon dishes are widely established here...
Gohei mochi (grilled rice cake skewers)
Nishimikawa, Higashimikawa, and Okumikawa regions
Gohei mochi is found in Aichi's Okumikawa region as well as Nagano's Kiso and Ina regions, Gifu's Hida region...
Aburagezushi / Inarizushi (fried tofu pouch sushi)
Throughout Aichi Prefecture, centered on Toyokawa City
There are various theories about the origin of aburagezushi (inarizushi), one being that it comes from fried tofu offered at Inari shrines...
Kakimawashi / Torimeshi (mixed chicken rice)
Throughout Aichi Prefecture
Dishes using kashiwa (chicken) have long been favored in Aichi Prefecture. Poultry farming in Aichi...
Kiinai okowa (yellow sticky rice)Sp
Nagoya City, Owari region
Chimaki and kashiwa mochi are the classic dishes for the Boys' Festival (Tango no Sekku), but in Aichi Prefecture, this...
Funamiso (crucian carp miso)Wi
Owari region, Kiso Sanzen river basin
Funamiso uses fish from the Kiso Sanzen, the collective name for the Kiso, Nagara, and Ibi rivers flowing through the Nobi Plain...
Miso oden (miso-simmered oden)Wi
Throughout Aichi Prefecture
Soybean miso (red miso), typified by hatcho miso, is essential to Aichi cuisine. Made from soybeans...
Hakozushi (boxed pressed sushi)
Throughout Aichi Prefecture, centered on the Owari and Nishimikawa regions
Hakozushi is made by packing vinegared rice into a square wooden frame, topping it with ingredients, and pressing from above...
Miso nikomi udon (miso-simmered udon)Wi
Throughout Aichi Prefecture
Miso nikomi udon, alongside kishimen, is one of Aichi's signature noodle dishes. Hatcho miso...
Morokozushi (pressed sushi with moroko fish)
Owari region
In the water-crossed lowlands of the Owari region, where narrow rivers flow in every direction, freshwater fish like crucian carp, catfish, and mullet...
Oshimon / Okoshimon (molded rice flour sweets)
Throughout Aichi Prefecture
Oshimon is rice flour kneaded with boiling water, pressed into molds, then colored...
Miso dengaku (grilled tofu with miso)SpWi
Throughout Aichi Prefecture
Tofu is said to have already arrived from China by the Nara and Heian periods, a prized ingredient in Buddhist vegetarian cooking...
Kashiwa no hikizuri (chicken hot pot)
Owari and Okumikawa regions
Dishes using kashiwa (chicken) have long been favored in Aichi Prefecture. Poultry farming in Aichi dates back to the Edo period...
Zoni (New Year's mochi soup)Wi
Throughout Aichi Prefecture
Zoni varies by region across Japan, in its dashi, seasoning, ingredients, and mochi shape...
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