Aichi is located in the Chubu region, and its food culture also attracts foreign tourists.

There is a wide variety of cuisine, including Nagoya cuisine, and gourmet spots that are sure to satisfy both your taste buds and your heart.

Aichi's traditional dishes and local gourmet food popular with foreigners

Located in the center of Japan, Nagoya in Aichi Prefecture is a midpoint where Eastern and Western cultures intersect.
When it comes to gourmet food, I am endlessly fascinated by the unique flavors of Nagoya.

This time, we will introduce some Nagoya specialties that you definitely should try when visiting Nagoya.

Hitsumabushi

Hitsumabushi is a local dish made with eel that is quite popular in Nagoya.

It looks similar to unaju, which consists of charcoal-grilled eel served on rice, but the big difference is that there are various ways to eat it.

There are no strict rules about how to eat it or the order in which to eat it, but you can enjoy the harmony of the rice and eel as is, or you can eat it with the accompanying condiments such as green onions and sesame seeds.

The typical way to eat this dish is to have a bowl of ochazuke as a refreshing finale.

Since you can vary the dish a little at a time, this is a perfect menu for women who want to enjoy a variety of flavors.

Miso cutlet

Nagoya is known for its thriving miso-flavored cuisine.

In Nagoya, red miso called Hatcho miso is mainstream, and one theory is that this is because the humid climate of the area means that the local production method does not use rice koji, which is prone to spoilage, but instead uses only beans and salt.

It is said that Tokugawa Ieyasu also loved the taste of this miso, and even when he was living in Edo Castle after unifying Japan, he made the effort to order miso from Okazaki (the birthplace of Hatcho miso).

Miso, Aichi's soul food, has also been combined with tonkatsu to create a local specialty.

While it is common nationwide to pour sauce over freshly fried cutlets, the Nagoya style is to eat them with an original sauce based on Hatcho miso.

Enjoy the addictive flavor of the miso sauce, which is specially blended by each restaurant.

Miso stewed udon

Besides misokatsu, how about miso stewed udon, a gourmet dish made with miso?

Miso stewed udon is characterized by its rich, flavorful soup made with red miso and the way it is served simmered in a clay pot.
The moment you take a sip of the soup, the aroma and deep flavor of miso fills your mouth.

The ingredients include chicken, green onions, shiitake mushrooms, fried tofu, etc., and the key feature is the egg dropped into the center of the pot.

Enjoy the harmony of rich miso soup, crumbled egg yolk, and soft udon noodles.

Chicken wings

The appeal of Nagoya's chicken wings is that they can be eaten casually like fried chicken, and they have become such a popular dish that there are now nationwide chains of restaurants.

Speaking of chicken wings, the addictive sweet and spicy flavor is irresistible.

The sauce perfectly matches the crispy outside and juicy inside texture, and you'll find yourself reaching for more.

Nagoya Cochin

Nagoya Cochin is a famous brand of chicken raised in the area around Nagoya City, Aichi Prefecture. It is classified as a dual-purpose breed because it lays a lot of eggs and has delicious meat.

The meat is very tender and juicy, and is rich in fat and has a very appealing flavor.

You can enjoy Nagoya Cochin in a variety of dishes, such as yakitori, hot pot dishes, and oyakodon, so be sure to give it a try when you visit Nagoya.

Tempura musubi

Tenmusu is a popular local delicacy in Nagoya, Aichi Prefecture.

It is said to have originated as a staff meal at a tempura restaurant, and its unique appearance of a large piece of tempura spilling out of the rice ball makes a big impact and is loved by many people.

The most common tempura ingredient is shrimp tempura, but there are many variations available, including chicken and kakiage tempura.

There are many restaurants in Nagoya that specialize in tempura musubi, and it has become a standard menu item for locals.

It's easy to buy and eat, so you can enjoy it in between meals while traveling.

Kishimen

Kishimen is a type of noodle that is wide and flat, and is a soul food of Nagoya.

It is less chewy than regular udon, but instead goes down smoothly and smoothly. Its flatness allows the soup to cling to it well, and it is widely loved in Nagoya, where people prefer strong flavors.

Kishimen noodles can be enjoyed all over Nagoya, and there are even famous kishimen restaurants on station platforms, so it's the perfect place to quickly fill your stomach while traveling.

Morning

Morning refers to the style of enjoying breakfast at a leisurely pace at a cafe or coffee shop rather than at home, and is a popular culture unique to Nagoya.

One of the distinctive features of Nagoya's morning menu is the classic combination called the "toast set."

This set includes toast or bread, salad, fried egg, bacon, and more, making it a very filling and filling meal.

What's more, the coffee served with the meal is delicious, allowing you to relax and recharge your energy for your trip in the morning.

Access from the airport

Access to central Nagoya is convenient from Chubu Centrair International Airport, the main airport in Aichi Prefecture. To get from Chubu Centrair International Airport to central Nagoya, you can take the μ-SKY Limited Express train or the Airport Bus. The journey takes about 30 to 40 minutes.

There are also many restaurants and eateries around Nagoya Station, making it the perfect area to enjoy Nagoya cuisine and local gourmet food.

Location of Aichi Prefecture

summary

Aichi is a treasure trove of gourmet delights that are appealing to foreign tourists. You can fully enjoy the taste of traditional cuisine, the variety of Nagoya cuisine, and the charm of local gourmet spots. When you visit Japan, be sure to enjoy Aichi's delicious cuisine to your heart's content. Delicious food that will delight your tongue and your heart is waiting for you.

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