Nagoya, located in the center of Japan, was born in 1610 when the country was moved to Nagoya (called "Kiyosu-Goshi", or "The Great Kiyosu Move") by Ieyasu Tokugawa.
Nagoya developed as the castle town of the Owari, one of the three branches of the ruling Tokugawa family during the Edo Period.
Also, lately Nagoyameshi (meaning Nagoya cuisine) is getting famous and popular. The main characteristic of Nagoyameshi is rich and strong flavors. It is becoming more and more popular all throughout Japan.
Did you know that the Aichi Prefecture is the top eel-producing region in Japan? Since Nagoya is the prefecture’s capital, you must try the special Hitsumabushi - grilled eel on rice - when in the city!
In Nagoya, the eel is slit open along the belly and grilled as a whole fish. There is also a special local way to enjoy this dish. The eel dish is first divided into four portions. Put the first portion into your bowl and enjoy as it is. For the second helping, add your preferred condiments like wasabi, nori dried laver, or mitsuba trefoil. Then, enjoy the third portion in the same manner as the second portion, with the addition of green tea or broth poured over it. Finally, savor the remaining portion in any of the three methods you like the most!
The popular Tonkatsu dish, which is deep fried pork cutlets served with shredded cabbage and rice, can be found all over Japan. But what makes Nagoya’s version unique is the thick miso sauce used instead of the traditional tonkatsu sauce. This results in a rich and earthy flavor with a tinge of sweetness that complements the flavor of the crispy deep fried pork cutlet.
People in Nagoya love the miso taste. Besides the miso katsu, you will also be able to seek comfort in the misonikomi, which is noodles in miso broth. The Nagoya-style noodles use the salty red miso paste known as haccho-miso, made only from beans without using koji rice malt. Another unique feature of this dish is its serving style: the dish is boiled and served piping hot in a small earthen pot.
Tebasaki is Japanese-style fried chicken wingtips. These spicy wingtips go very well with beer or sake. Traditionally, wingtips are not usually used in cooking because they have very little meat. However, in Nagoya, they have become a hit with locals because of the creative way to double fry them for a crisp finish. This delicacy has become so popular that you can also find Tebasaki-flavoured ice cream and snacks now.
Spaghetti may be a common dish in Western countries, but when you are in Nagoya, try the Ankake spaghetti that gives this simple dish a twist! The thick spaghetti noodles are pan fried and topped with the sticky spicy sauce inspired by Chinese cooking. Common toppings to the spaghetti include Vienna sausages, Ebi Furai (shrimp fritters), onions, and green peppers.
There are many coffee shops in Nagoya, and each one of them offers an original take on "morning service", or good value breakfast deals with your morning drink. One such option, "ogura toast" served with a beverage, is gaining a lot of attention from tourists these days. The thick-sliced toast spread with butter or margarine and topped with red bean paste is a kind of sweet Nagoya specialty.
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