Uncover the scrumptious and distinctive Nagoya meals with our final information. From hitsumabushi to miso katsu, these 10 dishes are a must-try for any meals lover!
Whereas Nagoya is probably not well-known for its meals in comparison with different cities in Japan, there may be nonetheless a world filled with scrumptious and distinctive dishes that can tantalize your style buds. Native Nagoya delicacies, also called Nagoya meshi, is full of deep-fried dishes, noodles, sweets, and extra!
Sandwiched between Osaka and Tokyo, Nagoya is a handy metropolis to get round Japan utilizing the Shinkansen or flying by means of Chubu Airport. So why not cease by and feast on these 10 must-try dishes?
Miso Katsu (味噌カツ）
Nagoya is famed for its pink miso, which is extra pungent, stronger, and darker than white and yellow miso. There are numerous kinds of pink miso, however probably the most well-known is Hatcho Miso.
It’s utilized in varied dishes in Nagoya, however most notably in Miso Katsu. Tonkatsu (deep-fried pork cutlet) is coated with a deep, umami-packed, barely candy pink miso sauce to turn out to be irresistibly scrumptious. As an alternative of the standard brown tonkatsu sauce, the pink miso provides a stronger punch and depth of taste, pairing completely with the pork.
Whereas Hatcho Miso is usually used, Misokatsu Yabaton makes use of an authentic recipe from naturally brewed soybean miso aged for a 12 months and a half. Upon ordering, the miso katsu can be dropped at you in a scorching forged iron skillet, on high of some thinly sliced cabbage, rice, and pink miso soup on the aspect. This miso katsu is likely one of the most well-known Nagoya meals.
The employees will douse their particular miso sauce (a mixture of authentic miso and pork inventory) on high of the pork cutlet so it coats every chew.
Whereas pink miso is kind of sturdy in taste, the sauce has a improbable stability of sweetness and sharpness to chop by means of the heaviness of the pork cutlet, making you need proceed consuming chew after chew. Together with a bowl of rice, it’s an unbeatable mixture. For those who love conventional tonkatsu, then Miso Katsu needs to be on the high of your checklist.
To make Miso Katsu at house, take a look at our recipe right here!
Hitsumabushi (ひつまぶし)
Hitsumabushi is one in every of Nagoya’s most well-known delicacies, consisting of grilled eel on high of a bowl of rice. The dish gained its title from the phrases Ohitsu (a picket container used to serve rice) and mabushi, which describes inserting the eel on high of the rice.
This isn’t to be confused with Unadon, which could be very comparable. The eel is grilled kabayaki fashion, so the pores and skin turns into crisp, and the flesh is succulent and tender and slathered with a candy soy sauce-based sauce. It’s then chopped into smaller items and laid on high of the rice.
There are numerous origin tales, with one saying that poor high quality eel was chopped up for simpler consumption, and one other saying the offcuts have been chopped up and used to not waste any of the eels. Whereas we don’t know which origin is 100% appropriate, what we do know is that it’s scrumptious.
Subsequent to Atsuka Jingu, Atsuta Horaiken has been serving Hitsumabushi since 1873 and has even trademarked the title! The eel is grilled whereas being doused with the store’s authentic sauce, which has been handed down since its opening, and positioned on high of a beneficiant portion of rice. It’s accompanied by some negi, wasabi, nori, pickles, dashi, and soup.
The right way to Eat Hitsumabushi
These condiments are used so you may benefit from the dish in 4 other ways:
1. Utilizing the picket spoon, portion the Hitsumabushi into quarters and scoop into the small rice bowl. Eat the primary portion as is, and benefit from the taste of the eel as is.
2. For the second portion, add a bit of of the negi, wasabi, and seaweed.
3. For the third portion, add the negi, wasabi, nori, and pour within the dashi broth to get pleasure from as ochazuke.
4. Lastly, benefit from the final quarter along with your most well-liked technique.
Whereas the portion is beneficiant, it’s surprisingly gentle and straightforward to eat. The eel pores and skin’s crispiness, the flesh’s tenderness, and the salty and barely candy sauce are an unbeatable mixture. All for 4900 yen (worth in 2024)!
Tebasaki (手羽先)
Tebasaki, or rooster wings, grew to become well-liked after a buyer requested fried rooster with sauce at a small restaurant referred to as Furaibo. It proved to be a success, so the proprietor, Mr. Otsubo, researched to search out the right sauce and rooster mixture. Now, Furaibo could be discovered throughout Nagoya, and Tebasaki has grown to turn out to be one in every of Nagoya’s native dishes.
Whereas Furaibo is an apparent selection, we headed to a smaller store referred to as Tebasaki Musume in Osu. Through the “Tebasaki Summit 2022,” Tebasaki Musume bought 11,000 wings in three days, and it was subsequently awarded the gold prize! Whereas most Tebasaki is served within the conventional wing form, they prep them right here so you may eat them in a single chew and with no fuss!
Contained in the store, you may see their 2022 prize and a bunch of autographs from well-liked Japanese personalities who’ve visited the store.
The menu has numerous wings with varied sauces from their authentic to Yuzukosho and Teri Mayo Garlic. Each ranges from round 165 yen to 220 yen, with mixture platters obtainable to share. Alternatively, you may decide and select whichever taste fits you.
The Tebasaki are slowly deep-fried until barely crisp on the skin and juicy on the within. We couldn’t get sufficient of those and needed to order extra earlier than leaving! The restaurant is small, sitting round 10-15 individuals, creating a comfortable but vigorous environment. We positively wish to return right here for some extra wings and drinks!
One other well-liked Nagoya rooster wings chain you’ll see in lots of elements of Japan is Sekai no Yamachan. For those who don’t have an opportunity to go to Nagoya, we suggest attempting it in different cities.
Miso Oden (味噌おでん)
Oden is a traditional winter dish that gives all of the vitamins and nutritional vitamins you want in the course of the chilly months. Oh, it’s additionally scrumptious! It’s merely made by simmering varied greens and meats, akin to daikon radish, hard-boiled egg, and beef tendons, in a dashi broth. Add some pink miso paste, and you should have a Nagoya traditional!
In some eating places, the dashi simmered elements are topped with pink miso. In distinction, somewhere else, the elements are simmered in a pink miso broth. This fashion permits the deep flavors of the miso to soak into every ingredient, pairing completely with some rice and a beer, so it’s no marvel you could find it in lots of izakayas across the metropolis!
Kishimen Udon (きしめんうどん)
Kishimen Udon is a variation of conventional udon noodles made with wheat flour and barely extra concentrated salt water. Its most distinctive facet is its flat and skinny form, versus the spherical/sq. form of normal udon.
This form makes it simpler for the noodles to absorb all of the scrumptious broth, which is nice for individuals who love bolder flavors. The noodles even have a barely softer texture than common udon, making it simpler to eat.
For those who’re heading to Atsuta Jingu, head to Miyakishimen Jingu-ten (宮きしめん神宮店), positioned as an alternative of the shrine’s grounds. They’ve varied kinds of Kishimen Udon obtainable, however the retailer’s traditional, Miya Kishimen, comes with some aburaage, pork, spinach, and shiitake mushrooms and is topped with katsuboshi.
Calm down within the shrine’s grounds with some improbable meals and unbelievable surroundings!
Miso Nikomi Udon (味噌煮込みうどん)
Persevering with on from Udon, one other native Nagoya meals is Miso Nikomi Udon. Thick udon noodles are served in a pink miso broth and historically topped with negi, kamaboko, and a uncooked egg. It’s served in a donabe (earthenware pot) and comes out effervescent and steaming sizzling. The udon noodles are additionally boiled barely much less, in order that they have a firmer texture, which lets you benefit from the deep-flavored broth.
Head to Teuchimempomaruichi (手打麺舗丸一) to select up some Miso Nikomi Udon and a few crisp tempura! Throughout Sakura season, they’d some particular Sakura ebi tempura on supply! You can even change your noodles to Kishimen Udon for an additional payment of fifty yen.
What we cherished about this restaurant was that it was full of locals. Whereas strolling round Nagoya, you’ll find many eating places providing mixture plates of native specialties. This may be an effective way to get pleasure from a spread of meals, however these native eating places are the place you discover the actual deal.
Taiwan Ramen (台湾ラーメン)
You is likely to be pondering, “Taiwan Ramen in Nagoya?” The Taiwanese proprietor of Misen restaurant was serving a Taiwanese noodle dish often known as Danzai Noodles (very totally different from ones in Taiwan). He determined to create an excellent spicier model and referred to as it Taiwan Ramen. And it isn’t for the faint-hearted.
The noodles lie in a rooster bone broth with minced meat, chives, and an indescribable quantity of pink chili that gives you the sweats. However this sizzling and spicy increase took over Nagoya, and now you could find Taiwan Ramen and Misen branches throughout town. We solely suggest attempting Taiwan Ramen in the event you like spice!
Enjoyable reality: in Taiwan, this ramen is named Nagoya Ramen!
Ebi Fry (エビフライ)
Ebi Fry is deep-fried shrimp which can be golden brown on the skin and puri puri (Japanese onomatopoeia for plump/tender) on the within. Though obtainable nationwide, Ebi Fry is claimed to be a specialty in Nagoya. The town has a historical past of having fun with shrimp, as Mikawa Bay is claimed to be the most effective shrimp fishing spots in Japan.
You could find Ebi Fry in izakayas, seafood eating places, or devoted outlets. Maruha Shokudo is a well-liked seafood restaurant providing Ebi Fry Teishoku, permitting you to decide on what number of items of shrimp you need. The shrimp are large, every round 15cm lengthy, crunchy on the skin, meaty, and puri puri on the within. It comes with some authentic tartar sauce, rice, miso soup, and pickles. For those who love shrimp, that is the place to go.
Tenmusu (天むす)
Talking of shrimp, one other native specialty is Tenmusu – a rice ball with shrimp tempura. It was based at Ganso Tenmusu Senju restaurant, which accurately interprets to “the birthplace of tenmusu.” The unique recipe was made within the Nineteen Fifties by a housewife looking for a meal for her busy husband. She tried shrimp tempura and the common-or-garden onigiri, thus creating Tenmusu!
The unique restaurant is positioned in Tsu Metropolis, the capital of Mie Prefecture. Attributable to their reputation, they’ve opened a number of different branches within the Nagoya area.
Nagoya Morning (名古屋モーニング)
Nagoya can be well-known for its morning menus, with its birthplace stated to be Ichinomiya Metropolis in north Nagoya. In Japan, morning meals at eating places will not be very fashionable, however they’re a staple in Nagoya’s meals scene.
All through town, you’ll find numerous small kissatens (espresso outlets) open within the early morning, serving freshly brewed espresso, toast, and a hard-boiled egg. There are different variations, akin to anko (candy pink bean paste) and butter, often known as Ogura Toast. The mix of anko and butter is a traditional in Japanese delicacies, and together with a cup of espresso, you’ll be prepared to begin your day!
Kissatens will usually be full of locals, which could be a little intimidating to enter. In case you are apprehensive, head to Komeda Espresso, a kissaten chain, to select up your Nagoya Morning set!
In order that’s it for our must-try dishes in Nagoya! While you consider Japanese meals, Nagoya doesn’t instantly spring to thoughts, however we hope that with this information, you’ll go go to and revel in a few of the improbable meals on supply! Tell us the place you desire to us to cowl subsequent down beneath!
