Aichi prefecture home cooking: side dishes

<p>[Purpose] Until approximately 40 years ago, the wedding of the Owari district was showy. They prepared a bride tool complete set, distributing cakes, luxurious dishes and presents. For the once-in-a-lifetime event, they made a luxury. But they usually economized, and it was a characteristic of this area that lived a frugal life.</p><p></p><p>[Method] We divided Aichi prefecture to 7 districts, and made hearing investigation in 2012 and 2013. In 2015, we took photography of the dish. The dish on photographing were made by a group who was active of the traditional home-cooked meal in each district.</p><p></p><p>[Result and Consideration] Rice growing and vegetables cultivation were prosperous in the Owari district including Nagoya. And the remaining vegetables were dried or pickled. In addition, this area poultry farming was prosperous, chicken (it called Kashiwa) and an egg were eaten at the time of event. The chickens are famous as Nagoya Cochin. In the water front, there were cultivated various kinds of vegetables including the buttercup with traditional vegetables, and a lot of foods boiled down in soy of a small fish and the seaweed were used, too. In the Anjo area, there was not enough water for agriculture and there were not enough crops. It came to be called Japanese Denmark after the construction of the Meiji Irrigation, and farmed products were cultivated abundantly. The soybean and the peanut were grown in the boundary of a rice field and the rice field, too. In the mountain area, the people made preservation food with an edible wild plant and a mushroom, a river fish. They also ate some insects like been cub (it called Hebo).</p>