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{{Short description|Japanese regional cuisine of the city of Nagoya}}
{{Japanese cuisine}}
{{Japanese cuisine}}
{{nihongo|'''Nagoya cuisine'''|名古屋めし|Nagoya meshi}} is a [[Japanese regional cuisine]] of the city of [[Nagoya]] and surrounding region in central Japan. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Nagoya cuisine has unique features. Although many dishes derived from local tradition, Nagoya cuisine has been inspired by foreign cuisines such as [[Italian cuisine]], [[Taiwanese cuisine]], [[Indian cuisine]], and [[Chinese cuisine|mainland Chinese cuisine]].
{{nihongo|'''Nagoya cuisine'''|名古屋めし|Nagoya meshi}} is a [[Japanese regional cuisine]] of the city of [[Nagoya]] and surrounding region in central Japan. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Nagoya cuisine has unique features. Although many dishes derived from local tradition, Nagoya cuisine has been inspired by foreign cuisines such as [[Italian cuisine]], [[Taiwanese cuisine]], [[Indian cuisine]], and [[Chinese cuisine|mainland Chinese cuisine]].


Nagoya cuisine is typically seasoned with mame miso(soybean [[miso]]) or tamari, the type of [[soy sauce]] made mainly in the [[Chūbu region]]. These condiments give strong taste to Nagoya cuisine.
Nagoya cuisine is typically seasoned with [[miso#Types and flavor|mame miso]] or tamari, the type of [[soy sauce]] made mainly in the [[Chūbu region]]. These condiments give strong taste to Nagoya cuisine.


Nagoya [[Cochin (chicken)|kōchin]] is traditional ingredient of Nagoya cuisine. [[Shrimp]] is another specialty.
Nagoya [[Cochin (chicken)|kōchin]] is traditional ingredient of Nagoya cuisine. [[Shrimp and prawn as food|Shrimp]] is another specialty.


Dishes inspired by foreign food, like various local [[spaghetti]] dishes and "Taiwanese" noodles has become an increasingly significant part of Nagoya cuisine.
Dishes inspired by foreign food, like various local [[spaghetti]] dishes and "Taiwanese" noodles has become an increasingly significant part of Nagoya cuisine.
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** ''[[Sashimi#Toriwasa|Toriwasa]]'': ''Sashimi'' made of Nagoya ''kōchin'', from the flesh, liver, heart and gizzard.
** ''[[Sashimi#Toriwasa|Toriwasa]]'': ''Sashimi'' made of Nagoya ''kōchin'', from the flesh, liver, heart and gizzard.
* ''[[Uirō]]'': rice dumpling made by mixing rice flour with sugar and then steaming the mixture. The name is said to have come from a Chinese medicine that resembled it in colour. It is assumed that the medicine was brought by Chinese medicine vendors to Japan before the 15th century.
* ''[[Uirō]]'': rice dumpling made by mixing rice flour with sugar and then steaming the mixture. The name is said to have come from a Chinese medicine that resembled it in colour. It is assumed that the medicine was brought by Chinese medicine vendors to Japan before the 15th century.
* ''[[Tenmusu]]'': [[onigiri|rice ball]] wrapped in [[laver (seaweed)|laver]] with ''[[tempura]]'' at the centre.<ref>{{cite book | last=Inada | first=S. | title=Simply Onigiri: fun and creative recipes for Japanese rice balls | publisher=Marshall Cavendish International (Asia) Private Limited | year=2011 | isbn=978-981-4484-95-4 | url=https://books.google.com/books?id=GSHgAgAAQBAJ&pg=PA86 | access-date=June 16, 2017 | page=86}}</ref> This dish originated in [[Tsu, Mie|Tsu]] and became popular in Nagoya.
* ''[[Tenmusu]]'': [[onigiri|rice ball]] wrapped in [[nori]] with ''[[tempura]]'' at the centre.<ref>{{cite book | last=Inada | first=S. | title=Simply Onigiri: fun and creative recipes for Japanese rice balls | publisher=Marshall Cavendish International (Asia) Private Limited | year=2011 | isbn=978-981-4484-95-4 | url=https://books.google.com/books?id=GSHgAgAAQBAJ&pg=PA86 | access-date=June 16, 2017 | page=86}}</ref> This dish originated in [[Tsu, Mie|Tsu]] and became popular in Nagoya.
* ''Moriguchi'': pickles made of ''Moriguchi [[daikon]]''. The radish, about one and a half metres long and two centimetres in diameter,<ref name="KN" /> is pickled in barrels of sake and other seasoning. The radish is so long that you have to pack them along the inner wall of the barrel, one on top of the other.
* ''Moriguchizuke'': pickles made of ''Moriguchi [[daikon]]''. The radish, about one and a half metres long and two centimetres in diameter,<ref name="KN" /> is pickled in barrels of sake and other seasoning. The radish is so long that you have to pack them along the inner wall of the barrel, one on top of the other.
* ''Oni manjyu'': Japanese sweets. The main ingredients are flour and sweet potato.
* ''Tamasen''
* ''Shiruko sand''


== Gallery ==
== Gallery ==
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File:CodazziWarajiTonkatsu1.jpg|''Miso katsu''
File:CodazziWarajiTonkatsu1.jpg|''Miso katsu''
File:CodazziMisonikomiUdon2.jpg|''Miso nikomi udon''<ref name="JG" />
File:CodazziMisonikomiUdon2.jpg|''Miso nikomi udon''<ref name="JG" />
File:Hitsumabushi 1.jpg|''Hitsumabushi''
File:Hitsumabushi1.jpg|''Hitsumabushi''
File:Nagoya chicken wings.jpg|''Tebasaki''
File:Nagoya chicken wings.jpg|''Tebasaki''
AnkakeSpa1.jpg|''Ankake'' spaghetti
Ankake Spaghetti Yokoi 2021-08 ac.jpg|''Ankake'' spaghetti
Italian spaghetti, at Kissa Yuki, in Nagoya, Aichi (2013.10.30) 2.jpg|''Teppan'' spaghetti
Italian spaghetti, at Kissa Yuki, in Nagoya, Aichi (2013.10.30) 2.jpg|''Teppan'' spaghetti
Indian spaghetti, in Atsuta-ku, Nagoya, Japan (2013.11.30).jpg|''Indian'' spaghetti
Indian spaghetti, in Atsuta-ku, Nagoya, Japan (2013.11.30).jpg|''Indian'' spaghetti

Latest revision as of 14:55, 26 March 2024

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Nagoya cuisine (名古屋めし, Nagoya meshi) is a Japanese regional cuisine of the city of Nagoya and surrounding region in central Japan. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Nagoya cuisine has unique features. Although many dishes derived from local tradition, Nagoya cuisine has been inspired by foreign cuisines such as Italian cuisine, Taiwanese cuisine, Indian cuisine, and mainland Chinese cuisine.

Nagoya cuisine is typically seasoned with mame miso or tamari, the type of soy sauce made mainly in the Chūbu region. These condiments give strong taste to Nagoya cuisine.

Nagoya kōchin is traditional ingredient of Nagoya cuisine. Shrimp is another specialty.

Dishes inspired by foreign food, like various local spaghetti dishes and "Taiwanese" noodles has become an increasingly significant part of Nagoya cuisine.

Local dishes include:

  • Tebasaki: chicken wings marinated in a sweet sauce with sesame seeds, basically a type of yakitori.[1][2]
  • Kishimen: flat udon noodles with a slippery texture, dipped in a light soy sauce soup and a sliced leek or other flavouring added.[1] It can be eaten cold or hot.
  • Red miso: various dishes that use red miso, such as miso katsu (pork cutlet with sweet miso sauce),[1][2] miso nikomi udon (hard udon stewed in miso soup),[1] miso oden (miso taste oden, a type of stew), and dote nabe (miso nabemono with meat and vegetables).
  • Ogura toast: Toast spread with ogura bean jam and butter that originated in Nagoya and is commonly served in Aichi prefecture cafés.
  • Hitsumabushi: rice dish with unagi in a lidded wooden container.[1][2] This dish is enjoyed three ways; as unadon, with spice and as chazuke.
  • Nagoya kōchin: a special breed of free-range chicken that has been cross-bred between a Nagoya chicken and a cochin. The time until maturity is 2.5 times that of broiler chicken and its meat is juicy and tender, without a strong scent.
    • Toriwasa: Sashimi made of Nagoya kōchin, from the flesh, liver, heart and gizzard.
  • Uirō: rice dumpling made by mixing rice flour with sugar and then steaming the mixture. The name is said to have come from a Chinese medicine that resembled it in colour. It is assumed that the medicine was brought by Chinese medicine vendors to Japan before the 15th century.
  • Tenmusu: rice ball wrapped in nori with tempura at the centre.[3] This dish originated in Tsu and became popular in Nagoya.
  • Moriguchizuke: pickles made of Moriguchi daikon. The radish, about one and a half metres long and two centimetres in diameter,[4] is pickled in barrels of sake and other seasoning. The radish is so long that you have to pack them along the inner wall of the barrel, one on top of the other.
  • Oni manjyu: Japanese sweets. The main ingredients are flour and sweet potato.
  • Tamasen
  • Shiruko sand
[edit]
  • Kishimen noodle soup
    Kishimen noodle soup
  • Miso katsu
    Miso katsu
  • Miso nikomi udon[2]
    Miso nikomi udon[2]
  • Hitsumabushi
    Hitsumabushi
  • Tebasaki
    Tebasaki
  • Ankake spaghetti
    Ankake spaghetti
  • Teppan spaghetti
    Teppan spaghetti
  • Indian spaghetti
    Indian spaghetti
  • Ogura toast
    Ogura toast
  • Shironoir
    Shironoir
  • Taiwan ramen[1]
    Taiwan ramen[1]
  • Sugakiya ramen
    Sugakiya ramen
  • Onimanju
    Onimanju
  • Tenmusu
    Tenmusu

References

[edit]
  1. ^ a b c d e f Patrick St. Michel (11 November 2016). "Nagoya: Home to Japan's most unique cuisine?". CNN Travel.
  2. ^ a b c d "Nagoya Food Guide". Japan Guide.
  3. ^ Inada, S. (2011). Simply Onigiri: fun and creative recipes for Japanese rice balls. Marshall Cavendish International (Asia) Private Limited. p. 86. ISBN 978-981-4484-95-4. Retrieved June 16, 2017.
  4. ^ Kikuko. "Moriguchidzuke". Love Nagoya; Know Nagoya.
[edit]
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