Aichi Food– Nagoya Cuisine & Miso Specialties –
Aichi Prefecture is known for its bold regional cuisine centered around the city of Nagoya.
Local dishes include miso-based meals, noodle dishes, and unique regional specialties.
Explore traditional foods from Aichi and discover the distinctive culinary culture of Nagoya and the surrounding region.
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Kishimen (きしめん)
Kishimen is part of Nagoya Meshi just like Tebasaki. It's a Japanese noodle that is quick to cook just like udon. In fact, they are almost the same. The only difference is the shape and thickness. What is Kishimen? Kishimen has flat and ... -
Miso Nikomi Udon (味噌煮込みうどん)
"Miso nikomi udon" is a dish made by simmering raw noodles in a clay pot with bonito flakes in the soup made with hatcho miso, which is a standard in the Nagoya area.　It is famous as a Nagoya specialty you can find i... -
Miso Katsu (味噌カツ)
Miso Katsu is Nagoya's iconic tonkatsu topped with a rich hatcho miso sauce. The dark, sweet-savory red miso sauce sets it apart from regular pork cutlet. Locals eat it with rice, shredded cabbage, and often a dab of karashi mustard. It'... -
Tenmusu (天むす)
Introduction to Tenmusu Are you one of those people who love to have onigiri, or omusubi or rice ball as a snack and/or substitute for meals? Then, you should definitely know about Tenmusu. Tenmusu is a specialty from Nagoya classified a... -
Tebasaki – 手羽先
Tebasaki are Nagoya's famous double-fried chicken wings, glazed in a sweet-savory soy sauce and finished with white pepper and sesame. In fact, people in Nagoya often call them "Nagoya Chicken," and they are one of the most recognizable ... -
Hitsumabushi (ひつまぶし)
Hitsumabushi is a Nagoya specialty of grilled eel served over rice in a wooden tub. You eat it in four stages, changing the flavour each time. So one bowl works more like a small tasting course than a normal rice dish. This guide covers ...
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