Iga beef steak
Iga beef is a brand beef raised in the Iga region of Mie Prefecture. It is said that it is Japanese Kuroge and Omi beef. It is a breeding method that focuses...
Hitsumabushi
The rice served in the hine is filled with fragrant eels. Chop the eel kabayaki into strips and serve it with hot rice. You can put it in a bowl by yourself,...
Hamamatsu Gyoza
The production of “cabbage”, “onion” and “pork” was popular in Hamamatsu, so it became a characteristic of Hamamatsu gyoza. The sweetness and light feeling o...
put Neapolitan
“Tsuke-Napolitan” is a popular local gourmet in Fuji City, Shizuoka Prefecture. It is a tsukemen style Napolitan that is eaten with noodles served in a separ...
Hida soba
Hida Takayama in Gifu Prefecture is a region where you can make soba because the snow melting water from the mountains, delicious air, and the temperature di...
Taiwanese ramen
It is no exaggeration to say that it is one of Nagoya rice, “Taiwan Ramen” is a spicy soup noodle based on soy sauce, fried minced pork, leek, bean sprouts a...
pot from red
Nagoya's specialty red kokanabe is a pot that is eaten with plenty of ingredients simmered into a delicious soup made with its own blend of red miso and caps...
Miso oden
Speaking of oden in Nagoya, it refers to “miso oden”. Soy-sauce based oden is called “Kanto-boiled” in Nagoya. Miso-oden, which is stewed in a miso sauce bas...
Toyohashi Curry Udon
Toyohashi curry udon is a local curry udon served in Toyohashi City, Aichi Prefecture. There are definitions such as “using homemade noodles” and “using Uzur...
How to boil
Nagoya's specialty “Doteni” is a dish that simmered beef tendon, pork motu, and vegetables using red miso, such as Hatcho miso, which is a seasoning for Nago...
Tenmusu
Tenmusu is an onigiri made with shrimp tempura and is one of Nagoya's rice balls. The onigiri that contains the small shrimp tempura, which is also the raw m...