Food in Nagoya 2024: Savor the Authentic Taste

Nagoya, a vibrant city in Japan, is a culinary destination that offers a unique and authentic food experience. The city’s cuisine is famous for its bold flavors and distinct traditions that set it apart from other regions in Japan. From the rich, savory miso-based dishes to the famous Nagoya-style chicken wings. This article will take you on a journey through the heart of Nagoya’s food scene. Guiding you to the must-try dishes and hidden gems that make Nagoya a true food lover’s paradise.

Nagoya’s Culinary Identity

Nagoya, centrally located in Japan, is a major transit and trading hub. Making it a popular base for day trips with easy access to flights, bullet trains, and local trains. Known for its significant trading ports and the world’s largest train station by floor space, Nagoya plays a crucial role in both domestic and international connections. This strategic importance has influenced Nagoya’s culinary scene. This is where Nagoya-meshi, the local cuisine, reflects a unique blend of international and regional flavors. Characterized by comforting dishes that balance sweetness and spices, with a strong emphasis on miso and traditional breakfast foods. Nagoya’s food offers distinctive flavors not found in Kyoto or Tokyo.

Must-Try Food in Nagoya

Miso Katsu

The first thing to know about food in Nagoya is that miso is everywhere; the people of Nagoya are big fans. Miso katsu is a beloved Nagoya specialty that combines the crispy, deep-fried goodness of panko-coated tonkatsu pork cutlets with a rich red *aka-miso* sauce. Unlike the typical brown tonkatsu sauce, this miso-based sauce has deep earthy flavor, thick texture, and a hint of sweetness. Locals poured it over the cutlets and served on a bed of rice with finely sliced cabbage.

Hitsumabushi

Traditionally, locals enjoyed this local specialty in four steps. First, divide the eel into four portions, savoring the first section on its own. The second portion comes with condiments like wasabi, dried nori seaweed, or negi green onions, according to your taste. The third portion is similarly but with tea or hot broth poured over it, creating a kind of ochazuke—a comforting soup with rice. Finally, the fourth portion is enjoyed in your preferred style, allowing you to revisit your favorite flavor combination.

Doteni & Doteyaki

Doteni, a beloved Nagoya dish, originated from the practice of using the barrier of a pot (*dote*) to mix water with premium *haccho* miso, creating miso oden. The dish involves slowly simmering vegetables and meat in miso and sweet sake (*mirin*) until they become tender and deeply infused with a rich miso flavor.

Beyond the Classics: Other Food in Nagoya

Pyorin

Almost too cute to eat, these popular chick-shaped cakes are a favorite omiyage (souvenir) from Nagoya! Dubbed “Nagoyas cutest dessert,” this kawaii little cake became a meme on Japanese social media. People shared hilarious before-and-after photos of their cakes, with the after shot showing a poor, deflated chick jostled by the trip home. 

Cochin (Nagoya Chicken)

Nagoya cochin is a local variety of premium chicken specifically grown in the Nagoya region. It is the most famous chicken produced in Japan. A delicacy for locals too, cochin is like the Kobe beef of chicken, as the meat and eggs approved as locally grown and purebred.

Ogura Toast

Ogura toast is a classic breakfast staple in Nagoya. Featuring a slice of thick, soft, and slightly sweet Japanese white bread called *shokupan*, topped with a spread of azuki red bean paste and butter. Simple yet delicious, this comforting dish is often part of a morning set that includes coffee.

Soybean and Tamari Soy Sauce

Nagoya’s cuisine is deeply rooted in the flavors of soybean miso and tamari soy sauce, both of which are integral to the region’s culinary traditions. Aichi Prefecture, home to Nagoya City and historical towns like Kiyosu, Seto, and Handa, has a rich cultural heritage. With Nagoya’s current streetscape reflecting its origins as a castle and post town. Mame miso, a popular seasoning in Aichi, is from soybeans, salt, and water. Locals aged this for one to three years using traditional techniques to prevent souring in the region’s hot and humid climate.

Recommended Restaurants in Nagoya

Hitsumabushi Nagoya Bincho Dai 

Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch serves unagi (eel) grilled on binchotan charcoal. This grilling technique maximizes the flavor and aroma of the eel and makes the outside crispy and the inside fluffy. Grilled by a skillful chef, this restaurant’s [Hitsumabushi] (3,400 JPY plus tax) comes highly recommended. 

Yamatora 

Featuring a wagyu sinewy meat-flavored broth, their [Omakase 4-kind Assortment] (800 JPY plus tax), including daikon and egg, allows you to savor a total of 6 ingredients. Made with just the tender parts of pork meat, their kushikatsu tastes delicious with the red miso and tonkatsu sauce. Skewers start from 180 JPY (plus tax) each. 

Takeaway

From the savory depths of miso katsu and doteni to the comforting sweetness of ogura toast, each dish offers a distinct taste of Nagoya’s culinary artistry. Whether drawn to the hearty Nagoya-meshi or the nuanced flavors of local miso and soy sauce, there’s always something new to discover. Visit Nagoya and savor the delightful array of flavors that make this city a true gastronomic treasure.