Nagoya Meshi Primer: Miso Nikomi, Hitsumabushi, and More
Bold and richly savory, 'Nagoya meshi' is cuisine shaped by the deep umami of soybean miso. Most of these dishes were born and raised in the city's diners and coffee shops.
From udon and spaghetti to chicken dishes and sweets, Nagoya abounds with local specialties reimagined through a distinctly Nagoya lens.
Here we introduce the classic menu items along with their origins and characteristics.
Nagoya's Famous Noodle Dishes
Miso Nikomi Udonみそにこみうどん
Udon simmered in broth made from soybean miso such as hatcho miso, yielding firm noodles with a pronounced chew. Served bubbling in an earthenware pot, finishing with a raw egg dropped in is standard. The noodles are made without salt so they stay firm through prolonged simmering, creating a unique bite.
Source:名古屋観光情報サイト Nagoya Info
Ankake Spaghettiあんかけすぱ
A local spaghetti with a thick, peppery sauce poured over generously boiled noodles, said to have originated in Nagoya's coffee shops and western-style restaurants in the 1950s-60s. The classic combo of sausage (milaneze) and vegetables (country) topped together is affectionately called 'Mirakan.'
Source:名古屋観光情報サイト Nagoya Info
Taiwan Ramenたいわんらーめん
Spicy ramen topped with ground pork seasoned with chili and garlic (Taiwan minchi), said to have been devised by Misen, a Taiwanese restaurant in Nagoya. It is a Nagoya-born dish that does not exist in Taiwan itself; a milder version called 'American' also emerged.
Source:名古屋観光情報サイト Nagoya Info
Kishimenきしめん
Noodles distinguished by their broad, thin, flat shape, prized for their smooth texture and quick cooking time. Warm kishimen topped generously with bonito flakes is an everyday Nagoya food, familiar even at standing-noodle counters on train station platforms.
Source:名古屋観光情報サイト Nagoya Info
Rice Dishes, Side Dishes, and Sweets
Hitsumabushiひつまぶし
Finely chopped grilled eel mixed into a wooden rice container (ohitsu), a dish made famous by Atsuta Houraiken. The custom is to enjoy the same serving in three ways: plain, with condiments, and then as ochazuke poured with dashi broth.
Source:名古屋観光情報サイト Nagoya Info
Tebasaki (chicken wings)てばさき
Chicken wings deep-fried plain, then coated in a sweet-spicy sauce and finished with pepper and white sesame. Popularized by establishments such as Furaibo and Sekai no Yamachan, they became nationally known as an izakaya staple. The proper way to eat them is to grab and bite in with both hands.
Source:名古屋観光情報サイト Nagoya Info
Miso Katsuみそかつ
Pork cutlet eaten with a sweetened miso sauce, with some accounts tracing its origin to stalls that served skewered katsu with miso dipping sauce. Using a soybean-miso-based sauce rather than Worcestershire sauce gives it the deeply savory flavor uniquely associated with Nagoya.
Source:名古屋観光情報サイト Nagoya Info
Tenmusuてんむす
An onigiri rice ball encasing a small shrimp tempura, with Tsu City in Mie Prefecture widely cited as its birthplace. After being brought to Nagoya it took firm root, and today it is an indispensable Nagoya souvenir and bento item.
Source:名古屋観光情報サイト Nagoya Info
Uiroういろう
A slightly chewy, semi-translucent Japanese confection made by steaming rice flour mixed with sugar. While other regions such as Odawara have their own versions, Nagoya's uiro is especially well known as a souvenir sweet, available in flavors such as plain white, matcha, and azuki bean. It is a fixture at station kiosks.
Source:名古屋観光情報サイト Nagoya Info
Oni Manjuおにまんじゅう
A simple regional confection made by mixing diced sweet potato into batter and steaming; the name comes from the chunky potato pieces jutting out like an oni demon's horns. Made at home as well as sold in wagashi shops and supermarkets, it is a familiar Tokai-region snack.
Source:名古屋観光情報サイト Nagoya Info
FAQ
What is the best way to sample a wide variety of Nagoya meshi without overeating at each stop?
The trick is to keep each meal small and spread across several venues rather than trying everything in one sitting. Kishimen and tenmusu can be picked up in small portions at stations and stalls, making them perfect options for racking up dishes efficiently.
Why is Nagoya food said to be so strongly flavored?
The deep-rooted soybean miso (hatcho miso) culture of the region is widely cited as the reason. Many dishes put this rich, intense miso front and center — as a simmering broth or a sauce — which creates the impression of bold, concentrated flavor.