Hitsumabushi is a style of grilled eel (unagi) preparation unique to Nagoya, the largest city in the Mikawa region. The eel is grilled and served over rice, and diners can enjoy it in three different ways: eating it as is, adding condiments, or pouring a flavorful broth over the dish. ¹⁾

Nagoya Cochin is a local breed of chicken renowned for its flavorful and tender meat. It is often used in various dishes, including yakitori (grilled chicken skewers) and soups. ²⁾

Kishimen is a type of udon noodle that is flat and wide, served in a soy-based broth and topped with green onions, tempura, and other ingredients. It is a popular dish in the Mikawa region. ³⁾

Teppan Kappo is a style of cooking in Mikawa that involves using an iron griddle (teppan) to prepare a variety of dishes, including seafood, meats, and vegetables. ⁴⁾

Ankake Spaghetti is a Nagoya specialty where spaghetti is served with a starchy sauce made from vegetables, meat, and Worcestershire sauce. ⁵⁾

Uirō is a traditional sweet from the Mikawa region made from glutinous rice flour and sugar. It has a soft, mochi-like texture and comes in various flavors. ⁶⁾

Kakuni Manju is a steamed bun filled with Nagoya-style simmered pork belly (kakuni), providing a delicious blend of savory and sweet flavors. ⁷⁾

Nagoya Meshi refers to the diverse and unique local dishes found in Nagoya, including hitsumabushi, kishimen, tebasaki (fried chicken wings), and many others. ⁸⁾

Nagoya Tebasaki is a famous style of fried chicken wings known for their crispy exterior and flavorful glaze. They are often enjoyed with a side of cabbage. ⁹⁾

Miso Katsu is a Nagoya variation of tonkatsu (breaded and deep-fried pork cutlet) that features a rich and savory red miso sauce. ¹⁰⁾

Kaki Mochi is a traditional Mikawa snack made from glutinous rice pounded into a flat, crispy form. It is often seasoned with soy sauce or other flavorings. ¹¹⁾

Tenmusu is a popular Nagoya dish that combines tempura (often shrimp) and onigiri (rice ball) wrapped in a sheet of nori (seaweed). ¹²⁾

Yuba, or tofu skin, is a delicacy in Mikawa made by skimming the surface of soy milk as it cools. It is often used in hot pots or served as a topping for rice. ¹³⁾

Kakigori is shaved ice dessert flavored with various syrups or toppings. In the Mikawa region, it is commonly enjoyed during the hot summer months. ¹⁴⁾

Nagoya is known for its distinct red miso paste, which is darker and richer than other types of miso. It is a key ingredient in many local dishes. ¹⁵⁾