Hekinan: Culinary Delights in the Hometown of White Soy Sauce

Situated south of Nagoya and overlooking Mikawa Bay, Hekinan is a manufacturing city with a rich culinary history. Notably, it's the origin of white soy sauce and white dashi, and the location of Kokonoe Mirin, the brewery that originated Mikawa Mirin in Japan. These key fermented ingredients play a vital role in Japanese cuisine.

We invite you to embark on a culinary journey to Hekinan to taste and learn how these unique products transform the flavor of dishes.

• Table of Contents
• 1. Arigato no Sato: Discover Well-Kept Secrets of Japanese Cuisine
• 2. Enfance : Try Exquisite Desserts Made with White Soy Sauce
• 3. Kobanten: Enjoy First-Class Hitsumabushi - Coal-Grilled Unagi Eel, a Specialty of Nagoya
• 4. Kinbara Saketen: Find Local Souvenirs, from Beverages to Snacks and Crafts
• 5. Kokonoe Mirin: Taste Heavenly Desserts Using Mirin, the Secret Ingredient of Japanese Cuisine
• Access: How to Get to Hekinan

1. Arigato no Sato: Discover Well-Kept Secrets of Japanese Cuisine

Begin your exploration of Hekinan's culinary treasures at Arigato no Sato, a facility run by Hichifuku Brewing Co., Ltd. Established in 1950, Shichifuku Brewing is the original producer of white soy sauce and white dashi; it is currently the only manufacturer with JAS organic certification for its white soy sauce. 

Soy sauce is made by fermenting soybeans and wheat, but the main difference between white soy sauce and regular soy sauce is the ratio of the ingredients used. The ingredients of regular soy sauce are made from a 50/50 ratio of soybeans and wheat, but in the case of white soy sauce, about 90% consists of wheat, with only a small amount of soybeans used. This gives white soy sauce its characteristic light color and higher sugar content, allowing it to accentuate the natural flavors of other ingredients in a dish.

White dashi, a delicate Japanese soup stock soy sauce, is crafted by blending organic white soy sauce with dashi made from premium ingredients: rare Hongare bonito flakes, dried shiitake mushrooms, and Hokkaido kelp. This versatile stock serves as a base for various Japanese dishes, including miso soup, omelets, and simmered dishes.

Hichifuku Brewing Co., Ltd. takes pride in pioneering white dashi, meticulously selecting ingredients and managing production to ensure exceptional quality.

Discover the art of white soy sauce and white dashi production with a captivating tour of the Hichifuku Brewery at Arigato no Sato. Witness the craftsmanship, explore historical displays, and see the equipment firsthand! A highlight of the tour is the tasting session, where you'll savor dishes like a light soup, fluffy omelet, and crisp pickles, all enhanced by the brewery's signature ingredients. 

You can recreate these culinary delights at home by purchasing Hichifuku Brewery's products at their shop, including vegetarian vegetable white dashi, “Kyo mo Tamagoyaki ♪” omelet seasoning, and unique white soy sauce-infused treats.

To apply for a tour of the "Arigato no Sato" factory, click here

Arigato no Sato (Thank You Village)

447-0869 2-7 Yamagamicho , Hekinan City, Aichi Prefecture

Since its founding in 1950, Hichifuku Jozo—the first brewery in Japan to make white dashi—has been particular about the quality of raw materials and has pursued creating products that are friendly to people. To express our gratitude for making delicious white soy sauce, the word ""thank you"" is written on the preparation tank and product label. The white soy sauce that is the base of Shiro Dashi (white soup stock) is a clear amber-colored soy sauce made from 90% organic wheat. Since wheat is the main ingredient, it has a high sugar content and a strong sweet taste. At Hichifuku Jozo's factory, Arigato no Sato, you can learn about the process of making white soy sauce, white dashi, and the secret behind their delicious taste. You can sample freshly squeezed white soy sauce and try dishes using white dashi that can be easily made at home. With a rich lineup and recipes for how to use them, you'll have fun choosing souvenirs. Due to our commitment to safe and reliable ingredients, we switched to organic wheat and soybeans. In 2001, we also obtained organic Japanese Agricultural Standards (JAS) certification. *The product price in the introduction photo is as of March 2025.

2. Enfance : Try Exquisite Desserts Made with White Soy Sauce

Enfance,a charming confectionery in Hekinan, is the creation of a skilled patissier who returned to his hometown after training in Nagoya, Tokyo, and Chiba. The shop features a diverse selection of handcrafted cakes, puddings, and baked goods. 

In recent years, Enfance has gained popularity for its innovative desserts incorporating local ingredients like white soy sauce and Hatcho miso. A must-try is their Shiroshoyu Pudding (370 yen), a unique treat flavored with white soy sauce. For a comparative tasting experience, consider trying their regular pudding as well.

The Shiroshoyu Pudding at Enfance is a revelation! Its incredibly smooth texture is perfectly balanced by the delicate saltiness and umami of white soy sauce, which beautifully complements the traditional sweetness of the pudding. 

As the puddings are best enjoyed fresh, on the same day, how about buying some only to enjoy as a dessert at your hotel?

The white soy sauce madeleine is a delightful snack, pairing beautifully with coffee or black tea. The Hatcho miso madeleine, with its deep aroma and rich texture, offers a satisfying energy boost.

Take your time to browse Enfance's innovative confections and experience how they creatively incorporate fermented ingredients into everyday sweets.

Enfance

447-0064 4-51-1 Mount Nishi , Hekinan City, Aichi Prefecture

Enfance (French for ""childhood"") makes desserts using local ingredients and has many original and exciting ideas from the owner Ogasawara, who proclaims ""I never want to forget my childhood."" The products use traditionally brewed seasonings of this region that reflect the owner's passion and uniqueness. The White Soy Sauce Pudding has a groundbreaking delicious taste. It was crafted in collaboration with Yamashin Soy Sauce located next door, who wanted to explore new possibilities for white soy sauce. Please try comparing the smooth and uniquely salty pudding with the original flavor. You can enjoy a new world of sweets, such as madeleines made with Hatcho miso and white soy sauce, which are created with an exquisite balance of rich butter and fermented seasonings. Each dessert showcases unique characteristics.

3. Kobanten: Enjoy First-Class Hitsumabushi - Coal-Grilled Unagi Eel, a Specialty of Nagoya

For lunch, try Kobanten, a century-old Hekinan restaurant specializing in refined Japanese cuisine. They prioritize local ingredients, including Mikawa Bay seafood, regional vegetables, and fermented staples like mirin, soy sauce, and miso.

The chef, trained away from his hometown, crafts seasonal menus that complement the standard offerings, ensuring a fresh culinary experience with each visit.

For a Nagoya specialty, try the Hitsumabushi (4,400 yen), a coal-grilled unagi (Japanese eel) dish. This dish offers several ways to enjoy grilled unagi eel: with wasabi radish, mixed with rice, as ochazuke (with green tea), and with green onion and other ingredients. Each combination highlights a different aspect of the eel's flavor, making it a truly enriching Nagoya experience.

Alternatively, explore Kobanten's seasonal menu for unique Hekinan flavors. During our spring 2025 visit, we enjoyed the Hatcho Miso Fondue. Hatcho miso, a premium Nagoya soybean miso, is known for its deep aroma and rich texture, and is used in a wide range of dishes, from everyday meals like miso soup and stewed udon to luxurious dishes that add color to special occasions.

Understanding Hatcho miso's special status illuminates the brilliance of Kobanten's fondue. This unique menu allows you to savor vegetables, fried delicacies, and unagi eel in a warm, rich Hatcho miso sauce. Enhance your experience with seven creative toppings, including cocoa mass, mustard, and Parmesan, each transforming the flavor profile. This remarkable dish showcases Hekinan's rich culinary traditions.

Kobanten, located a brief walk from Hekinan Chuo Station, is a highlight of any visit to the city.
※Hekinan City Sakatsuka-cho's Koboten Hanare ‘Japanese Cuisine Itto’ is a sister restaurant of Koboten.

Japanese cuisine Kobanten

447-0872 256 Genji Shinmeicho , Hekinan City, Aichi Prefecture Prefect...

A restaurant with delicious Mikawa food and charcoal-grilled eel. The Mikawa region is blessed with seafood and vegetables that are unique to Mikawa Bay. It is also a production area with many breweries that have a unique brewing culture, such as mirin, soy sauce, and soybean miso. By connecting with fishers, farmers, and seasoning producers, we continue to challenge ourselves through new creative dishes while preserving local flavors. The owner, who has trained as a chef outside of Hekinan, has a deep understanding of the local ingredients. His dishes, which showcase local ingredients, are profoundly delicious and impressive. We offer the flavors of Mikawa's four seasons using our tradition since our founding in 1919. These techniques have been cultivated by our chefs and incorporate new sensibilities.

4. Kinbara Saketen: Find Local Souvenirs, from Beverages to Snacks and Crafts

Just a short walk from Kobanten, Kinbara Saketen, a liquor and local goods shop, enlivens Hekinan with its casual bar setup. 

Kinbara Saketen encourages tasting before purchase, offering a drinking area where customers can sample their extensive selection. This includes nearly 400 types of nihonshu from across Japan, as well as shochu, wine, beer, and other Japanese liquors. Embracing the traditional "kakuuchi" culture of on-site alcohol consumption, Kinbara Saketen aims to revitalize and popularize this custom in Nagoya.

Kinbara Saketen is more than just a liquor shop; it's a treasure trove of Hekinan specialties. Discover a curated selection of local products perfect for souvenirs, including essential cooking ingredients like mirin from all five producers in Hekinan, white soy sauce, and white dashi, alongside delectable local snacks and drink accompaniments.

Their original merchandise, featuring T-shirts, caps, badges, stickers, and unique maekake aprons crafted from repurposed fabrics, offers a fun and stylish way to remember your Hekinan visit.

If you appreciate fine beverages, Kinbara Saketen invites you to savor a drink and discover the perfect bottle to bring home. Non-drinkers will find a treasure trove of snacks, offering a unique taste of the region.

Kinbara Saketen (Liquor Store)

447-0035 6-7 Nakayama Town, Hekinan City Aichi Prefecture

Kinbara Saketen (Liquor Store), whose motto is ""making alcohol fun and cool,"" not only sells alcoholic beverages. The store has been attracting local attention on social media platforms and YouTube as a ""playable liquor store"" that holds events such as ""kaku-uchi,"" the custom of drinking alcohol inside a liquor store. Sake and seasonings from Aichi Prefecture are also sold here, including products from the five Mirin breweries in Hekinan. You'll be surprised at the variety of products, including shochu that the owner personally purchases from breweries around the country and rare sake that is only available for a limited time. We are also putting effort into product development and exhibits that provide easy-to-understand explanations of how to split and drink alcohol. Therefore, overseas visitors who are not familiar with Japanese alcohol can easily enjoy it.

5. Kokonoe Mirin: Taste Heavenly Desserts Using Mirin, the Secret Ingredient of Japanese Cuisine

Conclude your culinary journey with a visit to the historic Kokonoe Mirin factory, established in 1772. As the originators of Mikawa mirin, a fundamental seasoning in Japanese cuisine, Kokonoe Mirin offers a glimpse into the heart of this essential ingredient. 

Mirin, a fermented alcoholic seasoning, is created by combining glutinous rice, rice malt and shochu (distilled liquor) and then saccharifying and maturing it. This seasoning imparts a delicate sweetness, a lustrous glaze, and nuanced flavor to sauces, marinades, teriyaki glazes, and simmered dishes, all from rice.

Uncover the secrets of mirin and its rich Hekinan heritage with a Kokonoe Mirin factory tour. The interactive and insightful tour guides will reveal mirin's remarkable properties, transforming your understanding of Japanese cuisine. 

The historical exhibit room, featuring an Edo-period map of the Mikawa region, provides precious insights into the cultural importance of mirin. Kokonoe Mirin is also home to a warehouse that is over 300 years old, a historic wooden structure with black walls, preserving the legacy of its waterfront shipping days.

Photo provided by Kokonoe

Complete your Kokonoe Mirin experience at Restaurant & Cafe K-AN, where mirin's flavor-enhancing properties shine in every dish. Their satisfying lunch menu offers grilled fish that was pickled in unrefined sake and vegetable dishes. 

Don't miss their exceptional dessert menu, featuring mirin-flavored puddings, ice cream, and a unique cheesecake crafted with mirin lees. The magic of mirin lies in its transformation: boiling evaporates the alcohol, leaving behind a caramel-like sauce with a natural sweetness and exquisite aroma, turning desserts into extraordinary culinary delights.

K-AN's mirin desserts are the perfect finale to your Hekinan culinary journey. You'll likely leave with a newfound appreciation for Japanese cuisine and a desire to try mirin-inspired recipes at home. Explore recipes on Kokonoe Mirin's website and elevate your cooking skills with Hekinan's flavors.

To apply for the Mirin factory experience, click here

Kokonoe Mirin

447-8603 2-11 Hamaderacho , Hekinan City, Aichi Prefecture

Founded in 1772, this brewery is the birthplace of Mikawa mirin, with over 250 years of history. They continue to make mirin using traditional methods from the past. It also has a history of introducing mirin to the world for the first time when it was exhibited at the Paris World Exposition in 1900. The Kokonoe Okura , with its distinctive black walls, is a registered tangible cultural property. You can learn about the depth and enjoyment of mirin by visiting the Kokonoe Mirin Historical Museum, which exhibits ancient documents and tools related to Kokonoe , or by taking a guided tour of the mirin brewery, where expert staff will give you a tour of part of the brewery. (Guided tours of the mirin brewery are held three times a week, on Wednesdays, Thursdays, and Fridays from 10:00. Reservations are required.) After the guided tour of the mirin brewery, you can enjoy mirin tasting at the " Ishikawa Hachiroji Shoten" located on the premises, and take out the store-exclusive mirin soft serve ice cream. The wide variety of mirin products, including the carefully crafted Hon Mirin made at the mirin brewery where Mikawa Mirin originated, are sure to make an exceptional souvenir.

Restaurant & Cafe K-an

447-8603 2-11 Hamaderamachi, Hekinan City, Aichi Prefecture Kokonoe Mi...

This restaurant is directly managed by Kokonoe Mirin, the originator of Mikawa Mirin, and is located on the same premises as the Kokonoe Mirin headquarters. The eatery offers possibilities of mirin in a renovated space that used to be the residence of the previous family successors. The world of mirin is not just reserved for Japanese food. At K-an, which continues to explore the possibilities of this traditional seasoning, you can enjoy savory dishes and sweets that use mirin. The ""Mirin Kakuni"" and ""Moromi Pickled Fish,"" which are created from the high-quality flavor and sweetness of the Hon Mirin ""Konoe Sakura,"" are masterpieces filled with K-an's unique ideas. On the cafe menu, you can enjoy the charm of mirin with all five senses, such as the ""Mikawa Pudding"" made only with the sweetness of mirin without any sugar, cheesecake made with mirin lees, and lemonade made with mirin.

Access: How to Get to Hekinan

Hekinan is accessible from Central Japan International Airport, Nagoya (NGO) in approximately one hour and 21 minutes. Take a limousine bus from Terminal 1 to Kariyashi Station, then transfer to the Meitetsu Mikawa Line train to Hekinan Chuo Station. 

From Nagoya Station, take the JR Tokaido Main Line bound for Okazaki to Kariya Station, and change to the Meitetsu Mikawa Line to get to Hekinan Station. (Hekinan Chuo Station is the next one after Hekinan Station. Kitashinkawa Station is two stops before Hekinan Station.)