What to Eat in Aichi

Perhaps most famous in Nagoya is miso katsu, the capital’s most celebrated sustenance. While miso is a ubiquitous food staple throughout Japan, Nagoya creates its own recipe with red miso paste that has a fermentation period of three years. The longer fermentation process means a stronger flavor that is offset by the crispy breaded skin of the chicken katsu. Miso katsu is easy to find throughout the city but is best eaten at a traditional coffee shop, or kissaten. The dish is typically served in a rice bowl style or in a sandwich.

Miso katsu

Tebasaki

Tebasaki is another one of Nagoya’s famous fried chicken dishes but is more similar to chicken wings. A popular drinking snack, these spicy wings are best served with a draft beer or sake. Furaibo is widely known to be the first restaurant to serve up tebasaki. They are so well versed in the ritual of tebasaki that they offer a manual for newcomers on the proper etiquette of finishing off a wing.

Oinari-san

Non-meat eaters can enjoy inarizushi which is vinegared sushi rice stuffed into a sweet deep fried tofu pocket, also known as inari age. The name originates from the food offerings to the god Oinari-san, or the Fox god. Dating back 200 years, inarizushi is Toyokawa’s most popular and oldest food. Toyokawa dedicated the 17th of every month to inarizushi to commemorate their favorite delicacy.

Hitsumabushi

Hitsumabushi is similar to unagi don, or grilled freshwater eel served on rice, but is eaten very differently. The name comes from the wooden circular bowl that the finely chopped eel is served in. This creates the drastic name change since unagi don is typically served in a ceramic bowl and has wider cutlets of eel. Hitsumabushi is also served with hot green tea so diners and eat the remaining dregs ochazuke style, like rice porridge. Wasabi, nori and green onions are popular additions to the dish. While hitsumabushi is the most famous eel dish, it can also be served in the more mainstream style popular throughout Japan. This style, unagi no shirayaki, is grilled eel with a side of rice.

Miso Nikomi Udon

The city best known for miso is not complete without miso soup. Nagoya’s signature noodle dish is miso nikomi udon. The udon noodles are prepared hoto style, or long and flat, and are served boiling in a haccho miso broth. The dish is always served in a hot pot and is the perfect dish for Nagoya’s cold winters.

Nanohana Gelato

Cape Irago is in Tahara City on the tip of southern Aichi prefecture. The warm climate on the seashore is best known for its nanohana garden, or bright mustard flowers. Every January through March visitors can enjoy an ocean of yellow and try some natural nanohana gelato.

Tenmusu

Tenmusu is Nagoya’s local onigiri mascot, a simple and small rice ball with a fried shrimp rolled inside, normally with the tail breaching out of the rice. Almost all restaurants in Nagoya serve Tenmusu and each creates their own version with slight differences such as the shapes of the ball or the seasoning of the shrimp tempura filling.

Nagoya

Aichi Pref

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風来坊 名駅センチュリー豊田ビル店

愛知県名古屋市中村区名駅4-9-8 センチュリー豊田ビルB1

052-533-2677

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鰻しらゆき

東京都中央区新富1 -15-3-1F

0362804524

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