Regional food and famous sweets of Aichi
Nagoya's bold red-miso seasonings, eel dishes, noodles, and practical everyday cooking form a highly recognizable regional cuisine.
Aichi is part of the Chubu region. This page lists the guides currently available in English.
11 guides in English
- Aichi Dote-niAichi
Dote-ni slowly simmers beef tendon, pork intestines or both with konnyaku and aromatics in a thick sauce of dark soybean miso, sugar and sake.
- Aichi Miso DengakuAichi
Miso dengaku grills tofu, konjac or vegetables and coats them with a sweet-savory miso glaze.
- Aichi Oni ManjuAichi
Oni manju binds cubes of sweet potato with a simple wheat-flour and sugar batter, then steams them into an irregular mound with the golden potato...
- HitsumabushiAichi
Hitsumabushi is a Nagoya eel dish in which finely sliced grilled eel is spread over rice in a wooden tub. The same serving changes character through...
- Miso Nikomi UdonAichi
Miso nikomi udon is a Nagoya noodle stew cooked vigorously in an individual clay pot with dark soybean miso and dashi. Chicken, fried tofu, leek...
- Nagoya KishimenAichi
Kishimen are broad, flat wheat noodles from Aichi, commonly served in a hot dashi broth with soy sauce, fried tofu, green onion and fluttering bonito...
- Nagoya Miso KatsuAichi
Miso katsu covers a crisp tonkatsu with a dark, sweet-savory sauce based on Aichi's matured soybean miso, often served with shredded cabbage and rice.
- Nagoya UiroAichi
Nagoya uiro steams rice flour, sugar and water into smooth bars with a dense, springy bite, often flavored with matcha, azuki, brown sugar or cherry.
- Shinojima Nishi-jiruAichi
Nishi-jiru uses ibonishi rock snails gathered around Shinojima and the Minamichita coast in winter. The shellfish gives miso soup, or a pounded...
- Tahara Jojo-giriAichi
Jojo-giri kneads wheat dough and cuts it into long narrow strips, then cooks them either in a soy-seasoned soup as a meal or in a sweet preparation...
- Toyohashi NameshiAichi
Nameshi mixes cooked rice with finely chopped salted or blanched greens, most characteristically turnip or daikon leaves. In Toyohashi it is famously...