Aichi has produced many military commanders. Among them, the three heroes who shine brightly are Oda Nobunaga, Toyotomi Hideyoshi, and Tokugawa Ieyasu. All three also had a strong interest in food. Nobunaga likes to talk deeply. He also had an interest in the foods imported from Nanban, and liked to eat konpeito and Nanban sweets. Hideyoshi loved burdock and daikon radish from his hometown, Nakamura, and continued to order them and eat them even after becoming a ruler. Ieyasu was so knowledgeable about food that he could be called a health geek, and even cultivated medicinal herbs himself. He ate a simple diet of barley rice and soybean miso, and lived to be 75 years old, an extremely long life for those days.

The samurai of Aichi demonstrated unparalleled strength. Mame miso supported this success. Thanks to long-term aging, it is resistant to deterioration and has high nutritional value, making it the source of their power. Grilled miso, which was rolled out flat and roasted, was useful both as a daily meal and as a portable meal during wartime. There was also a deluxe version that was kneaded with ginger and sesame seeds and baked in sesame oil. I carried grilled rice balls with me when I went to war. Both military commanders and foot soldiers ate this and competed in military feats. Bean miso was often eaten as a meal during the camp as it was a valuable source of stamina.

The tea ceremony created a craze among military commanders from the Sengoku period. In the Edo period, its popularity spread among townspeople as well. Because the Owari Tokugawa family was passionate about the tea ceremony, this movement was especially active in Nagoya, and its own school, the Matsuo school, was born. The hospitality spirit of serving matcha to guests and the custom of taking a break with tea have become widespread. Services such as Morning, and the love of coffee shops that people of all generations use on a daily basis can be said to be descended from the tea ceremony culture that dates back to the Edo period.

Japanese sweets are essential to the tea ceremony. Naturally, in Aichi, where tea ceremony enthusiasm is high, a Japanese sweets culture has also developed. There are many Japanese sweets shops, and their techniques are reliable. The fact that there are shops all over town that make high-quality Japanese sweets for tea ceremonies is something you don't often see in other areas. The annual expenditure in Nagoya City is over 20,000 yen, which is higher than the national average of about 15,000 yen. Another characteristic is that people like sweets with a strong sweetness made from red bean paste. It can be said that Ogura Toast, one of the Nagoya meshi, was born from the love for red bean paste.