Deep fried chicken wings, a popular dish in Nagoya. The region is known for its locally bred Nagoya kochin chicken. At the table, the wings are dipped in a sauce made of soy sauce, mirin (sweet saké) and garlic. The skin is crunchy and the inside is juicy. You may find the tasty sauce and the sesame seed fragrance irresistible.

Small prawns are deep fried tempura-style, and stuffed in rice balls which are then wrapped in nori seaweed. This recipe became a hit in Nagoya, and then spread throughout the country. The rich taste of the tempura blends well with the rice and nori to create a superb culinary experience.

These salted crackers are made by baking a mixture of shrimp paste, wheat flour and other ingredients. Some crackers keep the shrimp shape, although they are baked thin (bottom left). Ebi senbei are popular all over Japan, but originated in Nagoya.

Kishimen noodles are made from wheat flour. They are wider and thinner than the better known udon noodle. The simplest, most common way to prepare them is to boil them in water, toss them in a bowl of hot broth, add green onion and kamaboko fish cake, and then garnish with dried bonito flakes.

When eating deep fried pork cutlet, it is common in most parts of Japan to pour some Worcester sauce on top. But in Nagoya, the popular aka-miso is used instead. The light miso sauce contains sugar, and penetrates into the crunchy batter covering the cutlet.

Stringy parts of beef or pork are boiled in water until tender, and then simmered with daikon radish, konnyaku "devil's tongue" and other ingredients in an aka-miso sauce. The dark color of the aka-miso sauce penetrates into the meat, but the taste is not as strong as it may appear.