Miso oden introduction
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 based on Hatcho miso, and other ingredients such as konjac, eggs, and hanpen, are representative of Nagoya's winter taste. Perfect as a side dish of rice or a drink.
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