Broad, “flat ,fettuccine like” wheat noodles in a soup stock with soy sauce, deep-fried tofu bean curd, dried bonito shavings and chopped green onions. Other optional ingredients include egg or tempura. Try it at the stands on the platforms of big train stations.
This is a famous Nagoya dish made of grilled eel on a bowl of rice. It is eaten flavored with negi (sliced leeks), nori (dried seaweed), wasabi (green horseradish) or Japanese tea, according to your taste.
Among various ways to prepare udon (wheat noodles), Nagoyans like to cook udon in a clay bowl with miso, leeks, eggs and seasonings. The dish is served still simmering in the bowl. Warming in the winter, yet many restaurants in Nagoya cater to this style of udon all year round.
Breaded pork cutlets with a thick miso sauce is Nagoyans’ favorite for lunch or dinner. In a teishoku set menu, it is typically served with a bowl of rice, miso soup, thinly sliced cabbage and Japanese pickles.
A mouthful size rice ball containing fried shrimp.
A famous local Japanese sweets of Nagoya. It is made of rice flour and sugar; it has a light and delicate taste.