Nagoya Meshi, Our Food Culture and Pride
A long time ago, brave samurai heroes lived in the Aichi-Nagoya region. These samurai brought soybean miso—a food unique to the region—as rations for battle.
“Soybean Miso Culture” was passed down from the samurai times, and lead to the local cuisine of Aichi-Nagoya known as “Nagoya Meshi.”
The slow maturation of soybean miso produces a thick and savory umami taste, which has come to be an indispensable flavour to the people of Aichi-Nagoya. The preference for this taste has given birth to much of our local cuisine, known as Nagoya Meshi.
Today, the popularity for Nagoya Meshi has spread across Japan as demand continues to grow.
The local governments of Aichi Prefecture and Nagoya City have joined together to form the “Nagoya Meshi PR Council” 
in an effort to spread the delicious taste of Nagoya Meshi outside of Japan and to the whole world.
The Nagoya Meshi PR Council has developed a website and brochure introducing you to Nagoya Meshi. We hope you enjoy learning about Nagoya Meshi and share this discovery with your friends.
Nagoya Meshi is the cuisine to satisfy your hunger and taste buds. We invite all to Nagoya to try our delicious Nagoya Meshi.
For more information, please visit the Nagoya Meshi PR Council website (English):
URL: http://nagoya-meshi.jp/index_en.html
From the 3rd to the 13th of December, eight selected swimmers from the Fukuoka Swimming Association visited NSW, where they participated in joint training sessions with a local school and competed in the 2024-25 Speedo NSW Senior State Age Championships.
