If you’re exploring Nagoya or central Japan, don’t miss the chance to try Aka Miso (red miso)—a deeply savory, umami-rich miso that has been at the heart of local cuisine for centuries.
🫘 What is Aka Miso?
Aka Miso is made from fermented soybeans and barley or rice, aged much longer than white miso. The result is a dark, reddish-brown paste with a bold, earthy flavor and a touch of natural sweetness. In this region, it’s often made from Hatcho Miso, a specialty from Okazaki (Aichi Prefecture) with a history of over 600 years.
🍱 Must-Try Aka Miso Dishes:
- Miso Katsu 🍖 A Nagoya classic! Deep-fried pork cutlet topped with thick, savory red miso sauce. A perfect balance of crispy and rich.
- Miso Nikomi Udon 🍜 Udon noodles simmered in a bubbling pot of red miso broth with chicken, egg, green onions, and chewy noodles. Served piping hot in an earthenware bowl.
- Dote-ni (Miso Stew) 🥘 Beef tendons, tofu, and konjac stewed in red miso for hours. A comforting, flavorful izakaya favorite.
- Miso Oden 🍢 A regional twist on Japan’s favorite winter dish—oden ingredients (like daikon, eggs, konjac) drenched in warm red miso sauce.
- Gohei Mochi 🍡 Grilled rice cakes with a sweet-savory miso glaze, often found in mountainous towns like Asuke or Magome.
📍 Where to Try:
Red miso dishes are widely available across Nagoya, Okazaki, and Toyota. Look for local izakayas, miso specialty restaurants, and department store food courts. Some restaurants even offer miso tasting sets for first-timers.
🌍 Why It’s Special:
Aka miso represents the culinary identity of central Japan. It’s bold, hearty, and unlike anything you’ll find in Tokyo or Kyoto. Many locals grow up eating it daily—and once you try it, you’ll see why.
コメント