Cuisine

Nagoya cuisine

Nagoya cuisine is based on the ingredients and cooking techniques of the Nagoya region, which is located in central Japan. It is known for its use of miso, a fermented soybean paste, and chicken, particularly the local breed known as Nagoya cochin. Nagoya cuisine has a long history, dating back to the Edo period (1603-1868).

Asian cuisine› East Asian cuisine› Japanese cuisine

Salty, Sweet, Spicy, Umami

Grilling, Simmering, Frying, Pickling

Typical ingredients

Chicken (particularly nagoya cochin), Miso, Red pepper, Sweet potato, Eel, Shrimp, Soy sauce, Sake, Mirin

Presentation and garnishing

Dishes are often presented in large portions, with an emphasis on bold flavors and hearty ingredients. Miso katsu, a dish of breaded and fried pork cutlet with miso sauce, is a popular Nagoya dish.

Nagoya cuisine is an important part of Nagoya culture, and is celebrated at food festivals such as the Nagoya Meshi Grand Prix. Nagoya cuisine is also known for its use of local ingredients, such as Nagoya cochin chicken.

More cuisines from this region...

Okinawan cuisine, Ainu cuisine

History

Nagoya cuisine has been influenced by various cultures over the years, including Chinese and Portuguese. It is known for its bold flavors and hearty dishes, which are often served in large portions.

Cultural significance

Nagoya cuisine is an important part of Nagoya culture and identity. It is often associated with traditional Nagoya values such as hard work and perseverance. Nagoya cuisine is also known for its hearty, filling dishes, which are often served in large portions.

Health benefits and considerations

Nagoya cuisine is generally considered healthy, as it emphasizes fresh ingredients and simple preparation techniques. However, some dishes may be high in sodium or fat.