Nagoya is big on miso, a sauce made from fermented soybeans and grain. You should not leave the city without trying misokatsu 味噌カツ, fried pork cutlet with a rich, red miso sauce on it.
The other Nagoya classic is shrimp tempura, particularly when wrapped up in rice and dried seaweed and turned into a handy portable package known as a tenmusu 天むす.
The city is also known for uirō （外郎）, a confectionery made out of rice flour and sugar; a little firmer than gelatin but not as sticky as mochi. Many different flavors are available, including red bean (小豆 azuki） and green tea (抹茶 matcha）.
Nagoya's noodle specialty is kishimen きしめん, a flat, broad noodle often served in a miso or soy sauce broth. Available in most restaurant-gai in shopping centres or close to major railway stations.
Hitsumabushi （ひつまぶし）is an eel dish. Hitsumabushi is served with rice in a small box, and can be eaten three ways. First, just the eel and rice; second, with green onions and nori, and third, with tea or soup stock poured over it.
