Hatcho Miso The name Hatcho comes from the fact that this miso has been made for over six centuries at Hatcho village, 800 meters west of Okazaki Castle, where the Tokaido crosses the Yahagi River. The location was ideal in olden days for the commerce of soy beans and salt. Also the area was blessed with good water, making it suitable for making good miso. It was valued as a preservative by the Mikawa samurais during the civil wars. Tokugawa Ieyasu also loved this miso. It is made by preserving soybeans in a cedar barrel under pressure (by placing heavy stones on top of it) for three years.

Awayuki Tofu, an Okazaki Sweetcake This tofu sweetcake was popular among the people traveling on the Tokaido during the Yedo period. They liked to sit on a bench of a teahouse and eat this cake while sipping green tea. Over the time the awayuki tofu became a famous Okazaki delicacy. It uses the white of an egg as its main ingredient and therefore melts in your mouth. There are other sweets in Okazaki, such as the sweet that uses the famous Hatcho miso and sweets that use Ieyasu's name.