Aichi
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Hitsumabushi
Nagoya-style eel rice enjoying finely chopped kabayaki in three stages.
Domestic eel like Mikawa Isshiki is grilled fragrant and finely chopped over rice. First enjoy as-is, next with condiments, finally as hot dashi ochazuke in three flavor stages. Said to have been devised at an Atsuta establishment during the Tenpo era, now a staple of Nagoya tourism.
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Miso Katsu
Tonkatsu with sweet-savory sauce based on Hatcho miso.
Rich sauce made from Okazaki's Hatcho miso extended with sugar and dashi clings to crispy breading. Yabaton's "Waraji Tonkatsu" is famous, with locals typically eating it over piles of cabbage mixed with sauce. The umami richness of miso makes white rice irresistible.
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Miso Nikomi Udon
Firm udon simmered bubbling in earthenware pot.
Firm noodles kneaded without salt are directly simmered in broth of bonito dashi and Hatcho miso. The Nagoya way uses the pot lid as a serving plate, warming to the core on cold winters as local comfort food. Raw egg or chicken meat toppings are popular.
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Tebasaki Karaage (Fried Chicken Wings)
Famous snack of chicken wings coated in sweet-savory sauce and spices.
Chicken wings fried crispy and tossed in soy-based sweet-savory sauce with white pepper. Perfect with beer, popularized by izakaya chains "Sekai no Yamachan" and "Furaibo." Locals know the trick of "bone-out flow eating" for easy consumption.
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Ogura Toast
Representative morning menu at kissaten (coffee shops) featuring thick-sliced butter toast topped with sweet bean paste.
Sweet-salty combination symbolizing Nagoya kissaten culture. Freshly baked toast soaked with butter and topped with generous ogura anko. The perfect pairing with coffee creates morning happiness.