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.

4 guides in English

Aichi Miso DengakuAichi
Miso dengaku grills tofu, konjac or vegetables and coats them with a sweet-savory miso glaze.
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...