Enjoy Nagoya cuisine with 5 impressive dishes

1. Hitsumabushi

The main ingredient of Hitsumabushi is grilled eel (Photo source: Collected)

Hitsumabushi is a unique dish of Nagoya, with the main ingredient being grilled eel (unagi) thinly sliced and mixed with rice. The special thing about this dish is the variety of ways to enjoy it, usually divided into four steps:

Enjoy the original: Eat the rice and eel mixture directly to feel the original flavor.
Add seasoning: Sprinkle with mitsuba leaves (Japanese coriander) and wasabi for added flavor.
Ochazuke style: Pour hot dashi (broth) over it, turning it into a delicious soup.
Personal preference: Combine the above methods according to your own preferences.

Hitsumabushi is not just a dish but a unique culinary experience, allowing diners to enjoy the same dish in many different ways.

2. Miso Katsu

If you come to Nagoya, you must definitely try Miso Katsu (Photo source: Collected)

Miso Katsu is a unique variation of the traditional tonkatsu, a signature of Nagoya cuisine. The dish consists of a thick slice of pork that is coated in panko and fried to perfection. The highlight of the dish is the rich miso sauce that is topped with it, creating a unique flavor. The miso sauce is made from fermented soybeans, providing a deep umami flavor that blends perfectly with the crispy, soft meat inside. Miso Katsu is often served with white rice, shredded corn and miso soup, creating a nutritious and delicious meal.

3. Kishimen

The delicate presentation of Kishimen (Image source: Collected)

Kishimen is a Nagoya specialty noodle dish, characterized by its flat, wide, and thin noodles. The noodles have a unique texture, both soft and slightly chewy, which helps absorb the broth better than regular round noodles. Kishimen is usually served in a bowl of hot broth, made from chicken bones or dried bonito (katsuobushi), creating a rich, delicious flavor. Popular toppings include shredded chicken, soft-boiled eggs, shiitake mushrooms, green onions, and seaweed. In winter, hot Kishimen is ideal for warming up the body, while the cold version (hiyashi kishimen) is a great way to cool down on hot summer days.

4. Tebasaki

Tebasaki or Nagoya style chicken wings (Image source: Collected)

Tebasaki, also known as Nagoya-style chicken wings, is a popular and beloved snack in this city. The chicken wings are marinated in a special seasoning, then deep-fried twice to ensure a crispy outer layer while retaining the juicy inside. The specialty of Nagoya Tebasaki lies in the coating, which usually includes a mixture of black pepper, garlic, ginger and other secret spices, creating a spicy, slightly sweet and extremely attractive flavor. This dish is often enjoyed with cold beer, creating the perfect combination for friends gatherings or as an ideal appetizer.

5. Nagoya Cochin Chicken

Dishes made from Nagoya Kochin chicken (Photo source: Collected)

Nagoya Kochin Chicken, with its shiny reddish-brown feathers like Kashiwa oak leaves, is not only a chicken breed, but also a symbol of Japanese cuisine. Carefully raised for 4-5 months, each Kochin chicken has a unique flavor, delicious, firm and nutritious meat.

With its superior quality, Kochin chicken is prepared in a variety of dishes, from traditional dishes to new and innovative creations. You can enjoy the sweet taste of chicken through fresh sashimi, or feel the rich flavor when the chicken is grilled on fragrant yakitori skewers. In addition, Kochin chicken is also the main ingredient for attractive hot pot and oyakodon dishes, a harmonious combination of chicken, eggs and onions.

With its unique flavors and diverse cooking methods, Nagoya cuisine is sure to satisfy any diner. From the fragrant Hitsumabushi grilled eel rice to the tender and sweet Kochin chicken, or the rich Kishimen noodles, each dish offers an unforgettable culinary experience. If you have the opportunity to visit Nagoya, don't miss the chance to explore and enjoy these specialties!

Source : https://www.vietravel.com/vn/am-thuc-kham-pha/am-thuc-nagoya-v15762.aspx