Hatcho Miso no Sato explains Okazaki through food rather than warlords. The dark, dense soybean miso made in Hatcho-cho takes its name from the old village about eight cho west of Okazaki Castle, where breweries still age miso in huge wooden vats under carefully stacked stones.
The brewery tours are short but memorable, especially if you have only known miso as a spoonful in soup. Come after the castle and the city's history suddenly tastes more local.