Aichi Prefecture's local dish, Fuki no nitsuke (Butterbur Stew), is a familiar meal often prepared at home and served in school lunches. Most of the butterbur currently available is the traditional vegetable of Aichi Prefecture, known as Aichi Wase Fuki. The Chita Peninsula is a major production area, with cultivation dating back to the mid-Meiji period (1868–1912). Today, butterbur is harvested twice a year: Autumn fuki, from October to January, and Spring fuki, from February to May. The period from early to mid-April is called Seimei in the 24 solar terms, meaning 'clean and fresh'.

This dish is made by simmering butterbur, which is harvested in season, in a flavorful dashi.

Aichi is the second largest producer of farmed unagi, freshwater eel. Unagi is often steamed and then grilled but in Aichi it is only grilled resulting in a richer texture. The eel is grilled with a sweet kabayaki soy sauce, cut up into small pieces, and placed over steamed rice in a hitsu wooden tub. The dish is eaten three ways. First, as it is, then with nori, wasabi, and green onions, and then finishing it as a soup with green tea or dashi in a style called ochazuke. The diner is free to enjoy hitsumabushi unagi three ways. Unagi grilled with an aromatic sweet soy sauce is a perfect match for white rice. The tare sauce made with soy sauce, dashi, and mirin is rich in umami.