Foods with a sense of place.
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B-class classics
Ankake Spaghetti
- 23Aichi
A Nagoya noodle dish of stir-fried thick spaghetti topped with a thick, peppery sauce.

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.


Ramen
Nagoya Taiwan Ramen
- 23Aichi
A spicy ramen originating in Nagoya, topped with ground meat and garlic chives stir-fried with chili pepper and garlic

B-class classics
Toyokawa Inari Sushi
- 23Aichi
Inari sushi of sweet-savory simmered fried tofu pouches stuffed with vinegared rice, popular in the temple town of Toyokawa Inari.