Miso Katsu

A traditional red miso produced in the Hachoji district of Okazaki, Aichi, with over 450 years of history. Using only soybeans and salt in natural fermentation, it develops a distinctive deep, complex flavor. Known as the pinnacle of bean miso, it is used in many Nagoya regional dishes.

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 traditional Japanese noodle dish featuring thick wheat-flour noodles. Regional styles such as Sanuki udon, Inaniwa udon, and Mizusawa udon each have distinct characteristics, with particular emphasis on noodle texture and dashi broth flavor. It is enjoyed as an everyday food across all generations in Japan.

A style of udon originating from Kagawa Prefecture, known for its firm, chewy texture. Many shops operate on a self-service basis, making it an affordable everyday meal. So deeply rooted in the region that Kagawa brands itself as 'Udon Prefecture,' it enjoys immense popularity nationwide.

A layered-style okonomiyaki originating from Hiroshima Prefecture. It is made by stacking batter, cabbage, bean sprouts, pork, Chinese noodles, and egg in distinct layers. Developing alongside post-war reconstruction, it has become a nationally recognized icon of Hiroshima's food culture.

Boxed lunches sold at railway stations, featuring diverse varieties that showcase local specialties. Originating in the Meiji era, ekiben became an integral part of Japan's railway culture as a pleasure of travel. The experience of enjoying regional flavors while watching scenery pass is one of the highlights of traveling in Japan.

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.