Foods with a sense of place.
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Local specialties
Hitsumabushi
- 23Aichi
A Nagoya dish of sliced kabayaki eel placed on rice in an ohitsu (wooden rice tub), eaten while changing the flavor with condiments and dashi.

Local specialties
Miso Nikomi Udon
- 23Aichi
An Aichi noodle dish in which firm, chewy udon is simmered in a clay pot in a Hatcho miso-based broth.