The 400-Year-Old
Miso Culture
of Nagoya, Japan

The Taste of Nagoya
Inheriting the Red Miso Culture

Nagoya cuisine is a type of fermented food, using "red miso" (soybean miso) — which is rich in flavor yet low in sodium — as a key ingredient. The rich umami of Haccho miso has given rise to unique signature dishes such as miso udon, miso katsu (breaded pork cutlet with miso sauce), and doteni (simmered beef or pork with vegetables in miso).
Thanks to its long shelf life and high nutritional value, Haccho miso has taken deep roots in the dietary culture of Owari (the historical region where Nagoya is located) and remains beloved by people to this day. For instance, udon noodles simmered directly in a clay pot, and breaded pork cutlets cooked with sweet and spicy miso sauce — their umami and sweetness perfectly bring out the essence of the ingredients. Whether in Nagoya or at home, you can fully savor this rich, delicious flavor.

Nagoya cuisine is a type of fermented food, using "red miso" (soybean miso) — which is rich in flavor yet low in sodium — as a key ingredient. The rich umami of Haccho miso has given rise to unique signature dishes such as miso udon, miso katsu (breaded pork cutlet with miso sauce), and doteni (simmered beef or pork with vegetables in miso).
Thanks to its long shelf life and high nutritional value, Haccho miso has taken deep roots in the dietary culture of Owari (the historical region where Nagoya is located) and remains beloved by people to this day. For instance, udon noodles simmered directly in a clay pot, and breaded pork cutlets cooked with sweet and spicy miso sauce — their umami and sweetness perfectly bring out the essence of the ingredients. Whether in Nagoya or at home, you can fully savor this rich, delicious flavor.