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  • miso
Miso is more common than sauce, a prefectural food that spread after the war
Tonkatsu topped with soybean miso-based sauce. Including kushikatsu. A Nagoya Shishi specialty with an unexpected combination. Rather than just using miso as is, each store competes with its uniqueness by mixing it with other seasonings. There are two types of restaurants: restaurants that pour miso sauce over the cutlet, and restaurants that dip the cutlet in a pot filled with sauce. Some Western restaurants serve miso sauce on a separate plate.

It is said that it began after the war when customers at street food stalls dipped kushikatsu into Dote-ni hot pot and ate it. Soon, restaurants that mainly served pork cutlets adopted this method and it spread to the general public.
In Nagoya City and Aichi Prefecture, it can be eaten at most Western restaurants and restaurants that serve tonkatsu. At many restaurants, you can choose miso or sauce of your choice. Miso kushikatsu is a must-have item even at an izakaya. Many families enjoy Miso-katsu casually using commercially available seasoned miso.
Depending on the store, there are two types of miso sauce: light and rich. Sweet and spicy rice, a classic lunch dish for Aichi Prefecture residents