Hatchomiso

A signature Nagoya regional dish featuring breaded pork cutlet topped with rich Hatchomiso sauce. Typically served over rice for a hearty meal, it showcases the deep flavor of the traditional Edo-period Hatchomiso. Beloved as a soul food of Nagoya residents, it represents the region's culinary pride.

A rich, dark reddish-brown miso, typified by Hattcho miso from Aichi Prefecture. Known for its salty, distinctive flavor, it has been produced since the Edo period. Essential to Nagoya's regional cuisine, appearing in dishes like miso katsu and miso nikomi udon, it symbolizes Aichi's food identity.

A traditional Japanese noodle dish made from buckwheat flour. It became a staple of common people during the Edo period, and the art of hand-making soba continues to be passed down by skilled artisans. Deeply rooted in Japanese daily life, as exemplified by the custom of eating toshikoshi soba on New Year's Eve.

A miso-flavored ramen originating from Sapporo, Hokkaido, reportedly created around 1955 at Aji no Sanpei restaurant. It features a rich miso-based broth often topped with butter and corn, reflecting Hokkaido's dairy and agricultural heritage. The thick, curly noodles pair perfectly with the robust soup, making it one of Japan's three major ramen styles.

Crispy fried pork cutlet served with Hatchō miso sauce, a specialty of Nagoya, Aichi. The rich and deep-flavored sauce perfectly complements the tender meat and pairs exceptionally well with rice. One of Nagoya's signature dishes, symbolizing local food culture.

A signature Nagoya regional dish featuring breaded pork cutlet topped with rich Hatchomiso sauce. Typically served over rice for a hearty meal, it showcases the deep flavor of the traditional Edo-period Hatchomiso. Beloved as a soul food of Nagoya residents, it represents the region's culinary pride.

Miso, a fundamental Japanese seasoning over 1,000 years old. Made from fermented salted soybeans, regional varieties like red, white, and Hatcho miso have distinct characteristics. Used throughout Japanese cooking, miso soup is essential to Japanese home meals and food culture.