Travel Japan by H.I.S.

A mouthful size rice ball wrapped in black 'nori' (dried seaweed) containing a fried shrimp in the centre.

Nagoya is famous for using 'miso' (a sauce made from fermented soybeans) as a cooking ingredient other than in the making of miso-soup. You should not leave the city without trying misokatsu, deep fried pork cutlet served with a rich, red miso sauce on it.

Another famous dish using miso is Misonikomi-udon. Misonikomi-udon consists of thick, chewy, handmade 'kishimen' served in boiling hot red miso based thick soup. Kishimen are smoothly beaten flat noodles and variation of udon noodles (thick white flour noodle), a famous local dish of Nagoya.

Nagoya Kochin is a top quality Japanese chicken, which originated in the early 20th century. You can enjoy lots of different dishes such as 'kushiyaki' (kebab), 'nabemono' (a one-pot dish), and 'shabu-shabu' using Nagoya kochin.

Uiro is a traditional jelly-like Japanese steamed cake made of rice flour and sugar. It is chewy, similar to 'mochi' (rice cake), and subtly sweet. They are highly popular in the tea ceremony. Flavours, among others, include azuki bean paste, 'maccha' (green tea), 'yuzu' (Chinese lemon), strawberry, and chestnut. The city of Nagoya is particularly famous for its uiro, but it can also be purchased in traditional Japanese confectionery shops throughout Japan.