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.
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(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.)
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