Regional food and famous sweets of Aichi

Dote-ni slowly simmers beef tendon or pork or beef offal, konnyaku, and other ingredients in a thick sweet-savory sauce centered on Aichi bean miso.

Aichi miso dengaku grills drained firm tofu on skewers, coats it with a sweet-savory glaze based on local bean miso, and briefly toasts the surface.

Oni manju binds cubes of sweet potato with a modest flour, rice-flour and sugar batter, then steams rough mounds. Protruding potato cubes evoke an...

Jojo-giri is an Atsumi Peninsula dish of short, flat handmade wheat noodles in sweet azuki soup, also called Irago shiruko. The noodles are about 3...

Hitsumabushi spreads finely cut, sauce-glazed grilled eel over rice in a wooden tub, then turns one serving into several experiences.

Kishimen are broad, thin wheat noodles associated with Aichi and Nagoya. Their flat surface catches broth and gives a smooth, supple mouthfeel...

Miso katsu tops or dips pork cutlet or skewered cutlet in a sweet-savory sauce blended from soybean miso, dashi, sugar and mirin.

Miso nikomi udon vigorously simmers firm noodles in a personal clay pot of dashi and dark soybean miso. Chicken, fried tofu, leek, shiitake, fish...

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Nishi-jiru is a rare Shinojima dish that finely pounds small shore whelks called nishi, traditionally including the shell, with grilled fish and...

Toyohashi nameshi dengaku pairs lightly salted rice mixed with finely chopped daikon leaves and skewered grilled tofu coated in sweet-savory red miso.