Nagoya Meshi images and PR videos
"I can't eat it even after 3 nights and 4 days! What should I do? 'Nagomeshi'"
Nagoya City is the gateway to Aichi Prefecture and the center of tourism.
When you visit Nagoya City, one thing you absolutely cannot miss is the local gourmet food, ``Nagoya Meshi''!
It is said that there are more than 20 or even 30 types, and if you add arranged menus, the number is endless!
I can't eat it all even after 3 nights and 4 days! ?
Introducing "Nagomeshi" that will definitely make you hungry just by looking at it!
Nagoya Shi photo library images
This is an image material of Nagoya Meshi created by the Nagoya Meshi Promotion Council.
If you are interested, please submit an application for image use to the office.
Nagoya meshi cooking video material
This is a Nagoya Meshi cooking video produced by the Nagoya Meshi Promotion Council.
From cooking the ingredients to serving the dish, it only takes about 15 seconds.
If you wish to use it as a video material, please apply from the "Video material usage application form".
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Miso-katsu
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Ebi-furai
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Teppan Spaghetti
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Miso-nikomi Udon Noodles
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Tebasaki Chicken Wings
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Miso-nikomi Udon Noodles
- This is a feature!
- Cooking method
- Regional origin
- miso
- Standard souvenir
- Characteristics of noodles
A specialty item that is not pushed around in stores, at home, or as souvenirs.
Udon noodles simmered in soybean miso soup. The simmering heat in the clay pot whets the appetite. Since the noodles are placed directly into the clay pot and heated, noodles made specifically for stews are used, which are soaked in fresh water rather than salt water. As a result, it has a unique chewy texture, unlike the chewy texture of regular udon noodles. A local food that takes advantage of the characteristics of soybean miso, which retains its flavor even when simmered.
Origin
It is based on a simple home-cooked meal that has been around since the Edo period, in which dough kneaded with wheat is thrown into a pot and simmered. The current style of boiling thick, hard noodles in a single-serving clay pot is said to have been developed in the Taisho period by Yamamotoya in Osu, Nagoya.
Popularity
You can eat udon noodles almost anywhere in Aichi Prefecture, with the exception of simple stand-up shops. Bagged noodles for home use have a history of half a century, and are popular as souvenirs and gifts.
Doesn't everyone have their own rules, such as when to break the eggs or when to add soup to the rice to make it seasoned?
Miso-katsu
- This is a feature!
- arrange
- Regional origin
- 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.
Origin
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.
Popularity
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
Tebasaki Chicken Wings
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- Cooking method
- arrange
- Regional origin
- Standard souvenir
- Spicy
Originated from an ordering mistake, now a must-have menu item at izakaya restaurants
To be exact, it's "Tebasaki Chicken Wings fried chicken." Tebasaki Chicken Wings are the tips of chicken wings. Due to its high gelatinous and fat content and low meat content, it was once primarily used for animal feed. This is fried, coated with sweet and spicy sauce, and sprinkled with spices and sesame seeds to give it a spicy and fragrant finish. At delicatessen stores and Chinese restaurants, there are also types that are stewed instead of fried.
Origin
It is said to have started in the 30s due to an ordering error at the izakaya "Furaibo". Unable to get their usual chicken, they bought Tebasaki Chicken Wings instead and cooked them in the same way as their signature product at the time, and they were well-received as having a good balance of meat and sauce, and their compact size making them perfect as snacks.
Popularity
Among the izakayas in this area, it is rare to find something that is not on the menu. Representative chains are actively expanding nationwide, and are widely recognized as local specialties.
In addition to being a must-have menu item at izakaya restaurants, it is also popular as a take-out item, and is a staple at department store basements and delicatessen shops.
Teppan Spaghetti
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- How to provide
- Cooking method
- arrange
- Regional origin
- iron plate dish
Retro popular spaghetti born in a Showa era coffee shop
Place spaghetti seasoned with ketchup on a hot griddle plate and pour egg mixture around it. It is mainly eaten at coffee shops rather than spaghetti specialty restaurants. The standard ingredients are red sausage, onions, green peppers, mushrooms, and green peas. It is also called ``Italian'', ``Teppan Italian'', ``Teppan Neapolitan'', and ``Itaspa''.
Origin
Born in the late 30s. A coffee shop owner from Nagoya visited Italy on a field trip and was impressed by the deliciousness of the authentic pasta. However, he was dissatisfied with the food cooling down halfway through, and came up with the idea of using an iron plate as a solution.
Popularity
After the original shop's idea, it spread mainly to coffee shops in Nagoya. It almost went out of business due to the decline in the number of coffee shops after the Heisei era, but it has been revived due to the Neapolitan boom in recent years. Some Western restaurants and spaghetti specialty restaurants also serve it.
Bright colors of red, yellow, and green. We also recommend stirring the egg while it's simmering and eating it carbonara-style.
Ebi-furai
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- arrange
- shrimp
- topping
From a comedy joke to a true specialty
Ebi-furai is a Western-style dish that originated in Japan. Although it is not native to Nagoya or limited to Nagoya, Aichi is clearly a shrimp lover, as the prefectural fish is kuruma prawn, and they consume a lot of shrimp. A whole fried shrimp is often used as a topping for noodles, rice bowls, curry, etc., and has now become one of the local specialties. Some restaurants serve it with miso sauce.
Origin
There are descriptions of Ebi-furai in literature from the mid-Meiji period. Some theories say that it was invented at a Western restaurant in Tokyo around this time, while others say it was created by combining cutlets and tempura.
Popularity
In the 80s, the image of Nagoya's specialty spread when entertainer Tamori joked that ``Ebifurya'' is the best delicacy in Nagoya. The number of restaurants taking advantage of this trend and selling Ebi-furai has increased, and it has truly become one of its specialties.
There are many restaurants that express the Nagoya style, such as by drizzling Miso-katsu sauce on top or arranging two sticks like golden shachi.
- Sponsored by: Nagoya Meshi Promotion Council
- ( Aichi / Nagoya city / Nagoya Chamber of Commerce and Industry / Aichi Prefecture Tourism Association / Nagoya Convention & Visitors Bureau)
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