Miso Nikomi Udon Noodles "Miso" means fermented soy-bean paste and "nikomi" means boiling. The noodles are served in boiling "haccho miso (a specialty of Nagoya)" broth. It could be an acquired taste, but once acquired, it will be a habit hard to shake.

Miso katsu Nagoya-style cuisine adds miso to a variety of dishes. The miso used here is red miso, made into a sweet sauce and poured over "katsu," meaning deep-fried pork cutlets.

Tenmusu "Ten" is tempura for short, and "musu" is "musubi," meaning rice ball. Tenmusu is therefore a rice ball with shrimp tempura in the middle. You could easily polish off four or five of these delicious small rice balls at one time.

Hitsumabushi The three main ingredients for Nagoya-style eating are chicken, eel and shrimp. Hitsumabushi is thinly sliced grilled eel spread over rice served in a small wooden tub. It is usually eaten with finely cut roasted seaweed, chopped spring onions and grated Japanese horseradish, and can also be soaked in hot green tea and sipped.

Kishimen Kishimen are flat, chewy noodles. They are eaten with a warm soy sauce based soup with sprinkles of dried bonito flakes on top.

Tebasaki Chicken wing tips are abundantly coated with spices and are deep-fried. It will surely whet anyone's appetite just to smell them.

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