Overview
The cuisine of Aichi prefecture is a huge wake up call for anyone imagining that Japanese food is somehow bland and lacking in taste. The number one flavour here is undoubtedly miso and this marvellous ingredient can be found in much of the prefecture's cooking. Eel dishes, pork cutlets, udon noodles and even beef or pork offal all feature. Here is a simple guide to some of the regional cuisine of Aichi.
Hitsumabushi
Aichi's hitsumabushi eel on rice dish differs from the more common unagi-don. Here, the eel is sliced finer and the serving dish is always round. Different condiments are included and as the meal progresses, the method of eating changes: when about a third of your eel remains, your transfer it to a bowl, pour dashi soup or green tea over it and continue eating. Divine doesn't begin to describe the result.
Miso Katsudon
Thick pork cutlets, deep fried in batter and bread crumbs are a standard dish loved throughout the nation. Miso katsudon takes the famous dish a step further by then coating its cutlets with an incredibly earthy and satisfying miso-based sauce. One of Aichi prefecture's soul foods, miso katsudon is as scrumptious as it is popular.
Miso Nikomi Udon
The prefecture's love affair with miso continues with miso nikomi udon. Udon noodles are simmered in a miso-based broth along with other hearty ingredients including cabbage, onions, mushrooms carrots, fish cake and chicken. Savoury and flavoursome, miso nikomi udon is one of the most satisfying comfort foods out there and a dream food come winter time.
Doteni
A popular izakaya-style pub food, doteni sees beef intestines or even pork offal simmered for a long time in red miso. Don't be put off by the ingredients, this dish is scarily addictive with its warm and surprisingly sweet flavouring and usually features daikon radishes, egg and other tasty inclusions.
During my few visits to Nagoya I unfortunately had little chance to try local specialties. I've had miso katsudon at other places (and it's great!). Hitsumabushi will no doubt be amazing, you just can't go wrong with unagi. Miso Nikomi Udon sounds like the best thing you could do to udon. And doteni seems like a local version of the more common motsunabe? Count me in!