22 Nagoya Meshi selections

``Nagoya Meshi'' is a unique regional dish that has been widely accepted and loved in Nagoya and its surrounding areas, and is widely eaten at homes and restaurants. In the future, if it becomes popular and widely accepted at many restaurants in the area, it is possible that it will become a new ``Nagomeshi.'' This site introduces the characteristics and roots of each menu to help you understand Nagoya Meshi. There are various interpretations of the types of ``Nagomeshi'', but here we have selected 22 items based on popularity votes. This is because "Nagomeshi" is decided by everyone who loves "Nagoyameshi".

*From August to October 2015, we held a popular vote for Nagoya Meshi called ``I LOVE Nagoya Meshi'' on the website and at event booths. Total number of votes: 8 votes
*The “2022 Million Nagoya Meshi General Election 1” will be held online from January 31st to March 3st, 1. Total number of voters: 2022 people, total number of votes: 155,441 votes

• Hitsumabushi

  

Hitsumabushi
• This is a feature!
• Material/Producing area
• How to provide
• arrange
• Regional origin
• eel
Three delicious hospitality gourmet dishes in one dish

Chop the kabayaki eel into strips and serve in a bowl with hot rice. Pour this into your own bowl, the first cup as is, the second cup sprinkled with condiments, and the third cup drizzled with dashi (or tea) to make it smooth. You can enjoy three flavors in one item. In Aichi, they use a rich tamari-based sauce, so the flavor of kabayaki is preserved even when dipping into ochazuke.




Origin

It is said that he was born in Nagoya in the late Meiji period. When he delivered eel to a restaurant, he would put it in a bowl for several people and sprinkle the chopped kabayaki on top of the rice. Later, it began to be served as part of a kaiseki meal, and was accompanied by condiments and tea to make it a refreshing meal.
Popularity
The majority of eel specialty restaurants in Nagoya City and Aichi Prefecture have adopted this method. It is also popular as an ekiben. Some restaurants offer modified versions that use chicken, pork, or beef, or use stone pots as the vessels.

Aichi produces a large amount of eel, and Isshiki-cho, Nishio City accounts for one-fifth of domestic eel shipments. Basically, it is grilled in the same way as in the Kansai region.



• Miso-nikomi Udon Noodles

  

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

  

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

  

Tebasaki Chicken Wings
• This is a feature!
• 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.



• Kishimen Noodles

  

Kishimen Noodles
• This is a feature!
• Cooking method
• arrange
• Standard souvenir
• Characteristics of noodles
The original Nagoya noodles eaten since the Edo period

A type of udon with thin, flat noodles. Dry noodles are stipulated by the Japanese Agricultural Standards (JAS) to be at least 4.5 mm wide and less than 2 mm thick. The soup is usually made with tamari soy sauce and a dashi made with Soda bonito or Japanese horse mackerel. The basic ingredients are fried tofu, kamaboko, green vegetables, and dried bonito flakes, but many restaurants allow you to choose udon or Kishimen Noodles regardless of the type of toppings.


Origin

There are various theories about its origin, including pheasant noodles containing pheasant meat, Kishu noodles introduced from Kishu, Go stone-shaped shozi noodles, and Himokawa udon from what is now Imagawa, Kariya City. It is said that when Nagoya Castle was being built, the noodles were made thinner so that they could be cooked quickly, and it is certain that the noodles have been eaten since the Edo period.
Popularity
It is more popular in Nagoya and its surrounding areas, and there are few udon restaurants in the Mikawa region. There are very few Kishimen Noodles specialty stores. Dried and fresh noodles for home use are also popular.

The exquisite texture and smooth texture of the flat noodles coated in soup are unique to Kishimen Noodles. Nagoya style, which takes a lot of time and effort to hit



• Ankake Spaghetti

  

Ankake Spaghetti
• This is a feature!
• Cooking method
• arrange
• Regional origin
• Standard souvenir
• Characteristics of noodles
• Spicy
Thick and spicy for a satisfying taste.Many specialty stores in the prefecture.

The sauce is characterized by its thickness, similar to Japanese or Chinese ``an'', and the spiciness of pepper. The noodles are typically very thick, with a diameter of 2.2 mm, and are coated by frying them in lard after boiling. The most popular dish is ``Miracan,'' which is a combination of ham-based Milanese and vegetable-based country, with a variety of toppings.


Origin

The founder of ``Spaghetti House Yokoi'' invented it in the 30s, inspired by Italian home cooking. The name Ankake Spaghetti was born in the 50s. ``Karame-tei'' was mentioned during a TV interview, and the name soon became established.
Popularity
There are many specialty stores in Aichi Prefecture, and there are many examples of their use in coffee shops and Western restaurants. In 27, the original Yokoi and a major restaurant company jointly began developing a franchise. There is a possibility that it will spread across the country in the future.

Although it is spaghetti, it has a rich and filling texture, which is probably why it has an overwhelmingly high male approval rating.



• Ten-musu

  

Ten-musu
• This is a feature!
• How to provide
• Cooking method
• Standard souvenir
• shrimp
• Size
Originated in Tsu City, became popular in Nagoya and became popular as gifts and souvenirs

A small rice ball topped with shrimp tempura and sprinkled with seaweed. The flavor of the shrimp tempura and the subtle saltiness of the rice match perfectly. It's about half the size of a typical rice ball, making it easy to eat, so it's great as a gift or as a snack when you're feeling peckish. The best accompaniment is fuki (also a specialty vegetable of Aichi) boiled in tsukudani or kyarabuki.


Origin

It was first made in the early 30s at Senju, a tempura specialty store in Tsu City, Mie Prefecture, as a side dish. In the 50s, Norenwake stores opened in Nagoya and Osu. Celebrities visiting TV and radio stations were pleased to receive them as gifts, and the impression that they were a Nagoya specialty spread.
Popularity
It has become popular as a souvenir at stations and underground department stores. In Aichi, it has become established as one of the variations of onigiri, and can be purchased at specialty stores and convenience stores.

The method of rolling seaweed by folding it diagonally comes from Mitchie Boom. The style of wrapping a stole is inspired by the current Empress Michiko.



• Dote-ni

  

Dote-ni
• This is a feature!
• Cooking method
• arrange
• miso
• Standard souvenir
Post-war food stalls for the taste of common people, side dishes for home meals, and souvenirs

A dish made of pork or beef innards stewed with soybean miso. Nationwide, it is mainly made with soy sauce stock and is called ``motsuni,'' but in the Tokai region, it is made with soybean miso and is characterized by its rich sweetness and spiciness. It is said that the name comes from the fact that miso was piled up like a bank around the pot and cooked while it was charred. It is often stewed with konjac and daikon radish, and can be considered a type of Miso Oden.


Origin

It is assumed that it became popular after the Meiji era when eating meat became common, but the exact time and restaurant of its origin are unknown. After the war, it became an indispensable item at food stalls and became even more beloved by Nagoyan people.
Popularity
It is so widespread that it is considered a must-have item at izakaya restaurants in this area. Another way to eat it is to pour Dote-ni juice onto the skewers. It can also be found in many delicatessen stores. In addition to being made at home, retort products are also on sale to take home or as souvenirs.

It goes well with green onions and shichimi chili peppers as a seasoning. Dottemeshi, which is served over rice, is also one of Nagoya's specialties.



• Teppan Spaghetti

  

Teppan Spaghetti
• This is a feature!
• 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.



• Taiwan Ramen

  

Taiwan Ramen
• This is a feature!
• arrange
• Regional origin
• Standard souvenir
• Spicy
Super spicy ramen born in Nagoya that is not found in Taiwan

Nagoya's original ramen is a spicy version of Taiwanese danzi noodles. It is topped with spicy minced meat stir-fried with chili peppers and garlic, and the other main ingredients are chives and bean sprouts. The soup is chicken based and refreshing. As a side note, similar cup noodles are sold in Taiwan as "Nagoya Ramen."


Origin

It began around the 40s when the founder of the Taiwanese restaurant ``Ajisen'' in Nagoya City created it as a side dish for his employees. We started offering it to customers in response to requests from regulars, and it became a regular menu item.
Popularity
It caught on with the spicy boom of the 50s. It has spread to Nagoya City and Aichi Prefecture, and is said to be used at about half of Chinese restaurants and ramen restaurants. Bag noodles and cup noodles made by food manufacturers are also standard at supermarkets and souvenir shops.

The spiciness is addictive, and many people are addicted to it. Many arranged menus have been created, including Taiwanese mazesoba.



• Miso Oden

  

Miso Oden
• This is a feature!
• Cooking method
• arrange
• Regional origin
• miso
• Standard souvenir
Oden from pubs to convenience stores = miso is common sense in the Tokai region

It is divided into two types: one that is simmered in soybean miso stock, and the other that is simmered in soy sauce stock, so-called Kanto-ni, and then sprinkled with miso. The former is common in pubs and the like, while the latter is common at home. In Mikawa and Owari, the cooking method of stewing with soybean miso takes a long time, so at home it is common to use seasoned miso in tubes. Kakufu and Namafu, which are unique to this region, are sometimes used.


Origin

It is thought to have evolved from doteyaki, but its exact origins are unknown. Miso Oden, which is tofu coated with miso, and nai dengaku, which is a set of vegetable rice, have also been popular as a local specialty since the Edo period.
Popularity
The adoption rate at izakaya bars is high, and since seasoned miso in tubes has become commonplace since the Heisei era, it has become easier to eat at home. Even at convenience stores nationwide, oden from the Tokai region usually comes with a small bag of miso.

Cooking by stewing with soybean miso takes a long time, so at home it is common to use seasoned miso in tubes.



• Ogura Toast

  

Ogura Toast
• This is a feature!
• How to provide
• Cooking method
• arrange
• Regional origin
• A coffee shop
A fusion of Japanese and Western style cafe sweets created by Mobomoga in the Taisho era.

A Japanese-Western eclectic sweet that can be eaten at coffee shops, combining toast and red bean paste. The bread is spread with butter or margarine, and the saltiness and fluffiness of the bread enhances the mellow sweetness of the red bean paste. Aichi Prefecture has a high consumption of red bean paste and a high frequency of cafe usage, and is loved as a place that caters to both tastes.
*Mobomoga = a word popular in the Taisho era, an abbreviation for modern boy and modern girl.


Origin

The female owner of Cafe Matsuba (currently closed), which was founded in Sakae, Naka-ku, Nagoya in the late Taisho period, came up with the idea after seeing students eating zenzai with toast dipped in it. .
Popularity
You can eat it at most coffee shops in Aichi Prefecture that have a toast menu. It has become well-known as a local specialty, and there is a wide variety of souvenir products such as cookies, rusks, and cakes with this motif.

In addition to the sandwich style where red bean paste is sandwiched between two pieces of bread, there are also topping style, self-serve style, and even types that are served on a griddle.



• Ebi-furai

  

Ebi-furai
• This is a feature!
• 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.



• Oni Manju

  

Oni Manju
• This is a feature!
• arrange
• Regional origin
• Standard souvenir
• snack
Snacks that have filled the stomachs of common people since the Edo period

A steamed confectionery made from flour dough with chunky cubes of sweet potato sticking out like demon horns. It's chewy and filling, and the sweetness that brings out the flavors of the potatoes and wheat is rustic and nostalgic. In addition, the price is reasonable. It is popular as a snack for the common people. There are no regional characteristics in the ingredients or manufacturing method, and many people do not realize that this confectionery is exclusive to the Tokai region, including Aichi.


Origin

It is unclear when and where he was born. There is also a theory that the origin of the name is that it symbolizes the desire to ward off evil spirits by eating the easy-to-harvest potatoes during times of famine, and it is speculated that they have been eaten since the Edo period. Ru.
Popularity
It is made in most of the popular Japanese confectionery shops in Aichi Prefecture, and is also sold in basements of department stores. Until around the 40s, it was not uncommon for it to be made at home.

It is also popularly called "Oniman". There are also ones made with brown sugar and oniman uiro made with sweet potatoes.



• Morning

  

Morning
• This is a feature!
• How to provide
• arrange
• Regional origin
• A coffee shop
Is Ichinomiya the birthplace? Toyohashi? The more content there is in the suburbs

Mainly during morning hours, this is a coffee shop service where when you order a drink, you get toast or a boiled egg for free. It is a service that is especially popular in Aichi Prefecture, and has high expectations from business travelers and tourists, making it a presence that can be called a genre of Nagoya Meshi. Suburbs like Owari and Mikawa tend to have more bonuses.


Origin

There is a theory that it originated in Ichinomiya and Toyohashi. It is said that Ichinomiya started serving toast and peanuts for its regular textile workers in the 30s, and Toyohashi began offering appetizers to employees after their night shifts around the same time.
Popularity
It has permeated throughout the prefecture. It is also used to refer to all the extra services offered by restaurants, and it is not uncommon to find coffee shops that sell ``Morning all day long'' or shops that offer Morning in other genres.

Aichi Prefecture is a competitive area for coffee shops, with 2 shops, the second largest in the country. Morning has also evolved to differentiate itself from competing stores.



• Curry Udon Noodles

  

Curry Udon Noodles
• This is a feature!
• arrange
• Characteristics of noodles
• Spicy
• Thoromi
The uniquely evolved “Nagoya style” is spreading

Curry Udon Noodles was born in Tokyo during the Meiji era and spread throughout the country, but in the Nagoya area, the "Nagoya-style Curry Udon Noodles", which has undergone a unique evolution, is popular. The roux is made with spices similar to authentic Indian cuisine and has a rich and creamy consistency. The noodles are extremely thick, the soup is made from chicken bones, and the ingredients are basically thick fried tofu, green onions, pork, and kamaboko.


Origin

It was developed by a udon restaurant in Nagoya in the 50s and became a popular restaurant with long lines. After that, it spread throughout the prefecture through Norenwake stores that trained at the original store and stores that were influenced by it.
Popularity
There are specialty shops all over Nagoya City that specialize in this, and it is also in demand as a finishing touch after drinking. Even in Aichi Prefecture, the majority of udon restaurants serve Nagoya-style Curry Udon Noodles rather than traditional Curry Udon Noodles.

Many people from other prefectures wonder why Curry Udon Noodles is called Nagoyame, but once you try it, you'll understand that it has a different personality than others!



• Nagoya Cochin Chicken

  

Nagoya Cochin Chicken
• This is a feature!
• Material/Producing area
• arrange
• Regional origin
• brand meat
A symbol of Aichi Prefecture's love of chicken, miraculously revived in the 50s

It boasts tremendous brand power as the original local chicken. Because the shape and color of the meat resembles oak leaves, it is called "kashiwa" and has become synonymous with chicken. The meat is firm and chewy, and the flavor is rich. It is used in a variety of dishes, from hot pot dishes to sashimi and fried chicken. They also lay a lot of eggs, which are also rich in flavor. It is also used in sweets such as pudding.


Origin

In the early Meiji period, the Kaifu brothers, former feudal retainers of the Owari clan, developed this breed by crossing local chicken with Chinese Buff Cochin. The poultry industry has developed, and local chicken consumption has become popular. After the war, it was pushed to the brink of extinction by foreign production, but was revived in the 50s through the efforts of agricultural people.
Popularity
Production has rapidly increased since the 60s due to the free-range chicken boom. In 15, the number of birds shipped exceeded 100 million. In Aichi Prefecture, the number of specialty chicken restaurants and izakaya restaurants that carry chicken dishes is increasing.

Nagoya Cochin Chicken is the original branded chicken that built the foundation of the chicken farming kingdom of Aichi. Komaki City has a monument marking its birthplace.



• Uiro

  

Uiro
• This is a feature!
• arrange
• Standard souvenir
• snack
• production amount
A classic Nagoya souvenir, a traditional sweet that has been around since the Muromachi period

A Japanese confectionery made by steaming rice flour with sugar. Although it is made all over the country, about 9% of the production is in the Tokai region, so it can be said to be a specialty of Aichi and Nagoya in both name and reality. There are many variations in color and flavor, such as those with brown sugar, matcha, red beans, and yuzu added. In recent years, bite-sized varieties that are easy to eat have also become popular.


Origin

It is said to have originated during the Muromachi period when Chin Huirou, a native of Yuan (present-day China), created it as a palate cleanser for herbal medicine. It spread from Fukuoka, Kyushu, where Chen came to Japan, to Kyoto and Odawara, and even in Nagoya, there is a long-established store that has been in operation since the Edo period.
Popularity
It is one of the most popular souvenirs from Nagoya, and you can always find it in the souvenir counters of stations and department stores. It is made in many Japanese sweets shops in Aichi and Nagoya, and there are also several specialty shops.

Uiro's original appeal is that it is chewy yet crisp. The slightly sweet and elegant taste goes well with Japanese tea.



• Ebi senbei

  

Ebi senbei
• This is a feature!
• Material/Producing area
• Regional origin
• Standard souvenir
• shrimp
• production amount
Local rice crackers created by an idea man in the Meiji era

The ingredients and taste of senbei vary depending on the location, such as Soka senbei from the Kanto region and Nambu senbei from Tohoku. In Aichi, rice crackers = shrimp. Aichi Prefecture accounts for 9% of domestic production. The balance of saltiness and shrimp flavor is exquisite, and combined with the light texture, you won't be able to stop eating. There is also a high-end version, and it is widely used for everything from snacks to gifts.


Origin

Small shrimp can be caught in abundance in Mikawa and Chita. Due to its perishability, its use was once limited to fertilizer and export, but in the mid-Meiji period, Kamaboko Bunkichi of Isshiki Town invented rice crackers using it. Furthermore, a man named Higesada developed a shrimp processing method for mass production, which developed into a local industry.
Popularity
Ebi senbei dominates the senbei section of supermarkets in Aichi Prefecture. There are also luxury products made from whole grilled shrimp, which are the mainstream at souvenir shops.

Approximately 100 manufacturers are concentrated in Mikawa. The most popular one is the so-called "Mangetsu," which is made by grilling small shrimp in white dough.



• Moriguchizuke

  

Moriguchizuke
• This is a feature!
• Material/Producing area
• Standard souvenir
• high-class pickles
Aichi's proud high-class pickles are back in popularity with affordable new products

Narazuke is made from Moriguchi daikon radish, which is grown on the banks of the Kiso River and is filled with long, thin fibers. Aichi, where mirin brewing is popular, is characterized by the use of mirin lees as well as sake lees. It has a unique crunchy texture and a mellow sweetness, making it easier to eat and less addictive than regular Narazuke. As a high-class pickle, it also makes a great gift. A masterpiece that Aichi is proud of.


Origin

There are various theories about the origin of the name, including that the inventor's name was Moriguchi, and that the place where it was introduced to Japan was present-day Moriguchi City, Osaka Prefecture. In the mid-Meiji period, Nagoya businessman Yamada Saikichi developed a unique manufacturing method and it became a Nagoya specialty. This is the standard for the current manufacturing method.
Popularity
There are long-established stores in Nagoya that have been around since the Meiji era, and they are valued as traditional gifts. In recent years, affordable bite-sized products have also been released, and as Japanese cuisine gains attention, its popularity has revived.

Moriguchi daikon radish is about 2cm in diameter but about as long as a person's height, so it is rolled up and placed in a barrel for pickling.



• Taiwan mixed soba

  

Taiwan mixed soba
• This is a feature!
• Cooking method
• arrange
• Regional origin
• Standard souvenir
• Spicy
Developed from Taiwan Ramen arrangement

Taiwan Ramen has become very popular as a local ramen, and the latest version of this dish has gained citizenship as a derivative menu. The key to Taiwan Ramen's flavor is spicy minced meat, commonly known as Taiwanese minced meat, which is topped with chives, green onions, garlic, fishmeal, sesame seeds, seaweed, egg yolk, and other toppings, then mixed with thick noodles and eaten. There is a delicious taste behind the intense spiciness, and once you try it, you will be addicted to it.


Origin

Around 2008, Menya Hanabi in Nagoya's Nakagawa Ward was creating a menu using Taiwanese minced meat, and they adopted an idea from a female part-time worker and adopted it for their Mazesoba. The sense of unity between the noodles and ingredients created an unprecedented taste. When this was made into a menu, it quickly became a huge hit with long lines of customers.
Popularity
Its popularity is expanding not only in Nagoya and Aichi but also throughout the country. It is said that there are now more than 1000 stores offering this service, including sister stores of the original Menya Hanabi. It has become so widespread that it can be seen in souvenir shops in the city and convenience stores in the Tokai region.

While there are many types of nagomeshi that do not spread outside of Aichi, this is one of the few successful cases that has spread throughout the country. In 2013, he won the runner-up prize in the New Goyameshi General Election, which increased his popularity.



• Ton-chan

  

Ton-chan
• This is a feature!
• Cooking method
• arrange
• miso
Grilled hormones made with soybean miso

It is a type of horumon-yaki served at Yakiniku restaurants, and as the name suggests, it is made with pork innards and is made with soybean miso, which is unique to Aichi. Cooking methods vary depending on the restaurant, such as grilling it on a grid or grilling it with vegetables on a griddle. When grilled, the aroma of soybean miso spreads and whets the appetite, making it a stamina gourmet dish that goes well with beer and rice.


Origin

There are records that offal dishes that use animal internal organs have been eaten since the Taisho era, but it is said that they became popular after the Pacific War. After the war, it became popular in Nagoya as a popular offal yakiniku restaurant in the downtown area.
Popularity
It greatly improved its popularity through specialty stores and yakiniku chains that were established in Nagoya and Aichi in the mid-90s. It is now increasingly being used at Yakiniku restaurants in Nagoya and Aichi.

In the downtown area of ​​Nagoya, you can see old offal yakiniku restaurants hanging red lanterns with the word ``Ton-chan'' written on them. There are some people who mispronounce this store name.