Nagoya Food

Nagoya food and restaurant guide - Nagoya has three popular dishes: Uiro, miso soup and Hitsumabushi.Nagoya Food Nagoya is big on miso, a sauce made from fermented soybeans. You should not leave the city without trying misokatsu, fried pork cutlet with a rich, red miso sauce on it. **Uiro (ういろ)**Uiro is known as a Nagoya’s speciality sweet. Uiro is made of rice flour and sugar. Its flavour is not overly sweet, but rather delicate. Originally, Uiro was founded by Osu-Uiro （大須ういろ）, and its original store is located at the corner of the Akamon Dohri(赤門通り) and Honmachi Dohri. (tel:052-262-1816) **Hitsumabushi (ひつまぶし)**You really have to try well-loved Japanese eel meal. There are several different eel meals and Hitsumabushi is one of them. Hitsumabushi is eel fillets cooked with soy flavoured special source on the charcoal, cut in small pieces and serve on the rice. Originally, Hitsumabushi was founded in the Meiji era in Nagoya, it was designed to serve for group of people. When the meal was served from a big wooden tub to the large number of the people, it was hard to serve the equal amount of eels to people, therefore the waitress decided to cut the eel fillets into small pieces. At first, the restaurant owner was reluctant to cut high-quality eel fillets into small pieces, however to serve the eel pieces equally to the group of people, it was necessary. Nagoya Restaurants Yamamotoya Sōhonke (山本屋総本家; 25-9 Meieki, B1F Horinouchi Bldg; on Sakura-dori not far from Exit 6 of the Nagoya subway station) is the home of another classic Nagoya miso dish, nikomi udon, consisting of thick, chewy, handmade udon noodles served in boiling hot miso sauce/stock. Fairly pricy at ¥1200 for a basic bowl and rather difficult to eat — diners are provided with bibs to protect themselves from soup spray — but the effort is worth it. Nagoya Hotels Looking for Nagoya Accommodation? Please support our site by using our Nagoya Hotel reservation system and save up to 70% on your Nagoya accommodation. (Article based on Wikitravel article by Wikitravel users Based on work by Jose Ramos, Brian Kurkoski, Colin Jensen, Ted O’Neill, Evan Prodromou and Yann Forget and Wikitravel user(s) Jpatokal, Nzpcmad and Dannyman. Article used under Creative Commons Attribution-ShareAlike 1.0.) |