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.