オハウ (Ohaw)

Ohaw is an Ainu savory soup flavored with fish or animal bones. Kelp is also used to add flavor to the stock. Solid ingredients include meat, fish, vegetables, and wild edible plants.

雁擬き (Ganmodoki)

Ganmodoki is a fried tofu fritter made with vegetables, egg white and sesame seeds.

卵とじ (Tamago-Toji)

Tamago-Toji literally means “egg sealed”. It is any soup or stew over which a beaten egg is poured before serving. Donburi is a modern example.

ひつまぶし (Hitsumabushi)

Hitsumabushi is an eel dish specialty of Nagoya. It is served with rice in a small box, and can be eaten three ways. First, just the eel and rice; second, with green onions and nori, and third, with tea or soup stock poured over it.

きしめん (Kishimen)

Kishimen is Nagoya’s noodle specialty. It is a dish made of flat, broad noodles often served in a miso or soy sauce broth.

天むす (Tenmusu)

Tenmusu is a Nagoya classic dish made of shrimp tempura wrapped up in rice and dried seaweed and turned into a handy portable package.

味噌カツ (Misokatsu)

Misokatsu is a Nagoya specialty. It is a dish made of fried pork cutlet topped with a rich, red miso sauce.

丸天 薩摩揚げ (Maruten Satsuma-age)

Maruten Satsuma-age is a fried fish paste cake that has a form of a thin disk. People in Kyushu, mainly Fukuoka, eat this variety with udon.

薩摩揚げ (Satsuma-age)

Satsuma-age is a dish made of fishcake and flour mixed to make a compact paste that is solidified through frying. It is a paste made from fish and seasoned with salt, sugar, and other spices and molded into several shapes.

沢庵 (Takuan)

Takuan is a popular traditional Japanese preserved vegetable made from daikon. In addition to being served alongside other types of tsukemono, it is also enjoyed at the end of meals as it is thought to aid digestion.

糠漬け (Nukazuke)

Nukazuke are a type of Japanese pickle made by fermenting vegetables in rice bran. Almost any edible vegetable may be pickled through this technique, though traditional varieties include eggplant, daikon, cabbage, and cucumber. The taste of nuka pickles can vary from pleasantly tangy to very sour, salty and pungent. These pickles also retain their crispness which adds to their popularity.

北名古屋市歴史民俗資料館 (Kitanagoya City Folk History Museum)

The Kitanagoya City Folk History Museum in Kitanagoya, Aichi is a museum where one can see the life and entertainment of the locals in the olden times.