Summer '17 (ISEP)
Hi, friends! It's time for another blog post from yours truly!
I'll be talking about Nagoya meshi today - local cuisine in Nagoya, Japan that is unique to this region. Many of these dishes are variations of typical Japanese foods. The flavor of Nagoya meshi tend to be on the strong side. Mamemiso, hatcho miso, and red miso are often used in these dishes. Mamemiso is made with soy beans, salt, and water. Compared to other varieties of miso, it is darker (a brown closer to black) and not as sweet. Nagoya's miso soup uses this miso. When it comes to the prices of these dishes, they can range from inexpensive to expensive.
One of the most popular dishes (and so far my favorite one) is misokatsu. Misokatsu is thick, salty-sweet red miso sauce poured over tonkatsu (deep fried breaded pork cutlet). The sauce is made from miso, bonito fish stock, and sugar. Misokatsu is also delicious with toppings such as Japanese mustard, mayonnaise, and sesame seeds. It's honestly worth trying misokatsu several times, as the flavor and consistency of the miso sauce, toppings, and the thickness of the katsu varies from place to place.
|Misokatsu from one of my university's cafeterias! You can very clearly see the difference in the miso sauce compared to the one from Yabaton. This misokatsu was topped on a bed of rice and it cost just $4.|
If you ever have the opportunity to visit Nagoya, please take the time to try Nagoya meshi!
Other Nagoya meshi:
- Tebasaki (Japanese-style fried chicken)
- Ogura Toast (red bean paste on toast)
- Ankake Spaghetti (spaghetti with a spicy and sticky sauce)
- Miso Nikomi Udon (noodles in miso broth)
- (and so much more!)