5 Famous Foods You’ll Find in Aichi

Travelers often treat Nagoya as a pitstop between Tokyo and Osaka, yet Aichi Prefecture has built a reputation as one of Japan’s great food regions. Aichi’s local cuisine (Nagoya meshi) is packed with bold flavors of rich red miso, hearty noodles and unique takes on classic Japanese dishes. From sizzling eel bowls to chicken wings, here are some famous foods in Aichi you can’t miss out on.

1. Histumabushi 

Photo by: PIXTA/ BASICO

Aichi’s most famous dish is hitsumabushi: grilled freshwater eel (unagi) served over rice and eaten in a unique four-step style. Aichi Prefecture is Japan’s largest producer of eel, so it’s no surprise that the region developed its own signature way to showcase it.

The eel is grilled over charcoal and brushed with a sweet-savory soy-based sauce until it turns caramelized and smoky. It’s then served in a wooden tub with condiments like wasabi, nori and green onion, plus a pot of hot broth or tea.

The fun of hitsumabushi is in how you eat it. Tradition says to divide the dish into four parts:

• Enjoy the first portion as it is, savoring the flavor of the grilled eel and rice.
• Add condiments to the second portion to change up the taste.
• Pour hot broth over the third portion to create a comforting ochazuke (rice with tea or broth).
• Eat the last portion however you liked best.

More than just a meal, hitsumabushi is an experience that invites you to savor Aichi unagi in multiple ways.

2. Misokatsu

Photo by: PIXTA/ ささざわ

An Aichi twist on the classic pork cutlet, misokatsu swaps the usual Worcestershire-style tonkatsu sauce for a thick, savory red miso glaze. This dish is one of Nagoya’s most popular local dishes. You’ll find misokatsu everywhere in the city, from casual diners and department store food halls to restaurants. Buy the miso sauce in supermarkets to bring home.

3. Kishimen

Photo by: PIXTA/ ささざわ

A twist on udon unique to Aichi, kishimen are flat, wide noodles with a silky texture. It’s somewhere between fettuccine and traditional udon.

Kishimen is available all year. In summer, some eateries serve it chilled with dipping sauces, while others experiment by using the noodles in place of pasta with Italian-style toppings. Local lore says the flat shape was designed to cook faster, making it a practical choice for busy workers and travelers during the Edo period.

4. Miso Nikomi Udon

Photo by: PIXTA/ june.

Aichi’s miso nikomi udon uses hatcho miso, a bold, red miso. Made from soybeans without rice koji, this miso gives the broth its deep, earthy flavor and distinctive richness. The noodles are thicker and chewier than typical udon. Traditionally served in an earthenware bowl, the dish is topped with egg, shiitake mushrooms and mochi. Miso Nikomi Udon is the perfect winter warmer when visiting Aichi Prefecture.

5. Tebasaki

For many Japanese people, tebasaki and Nagoya, Aichi’s capital city, are synonymous. The two run parallel as neither could exist without the other. The traditional serving is crispy with a savory-sweet marinade touching garlic, ginger and black pepper notes. Other variations hold the sticky glaze for salt or just heaps of black pepper.

Have you tried any of these famous foods in Aichi? Explore our Famous Foods in Japan series to discover what to try next!