Overview
Tebasaki literally translates to "wingtips," and it refers to Japanese fried chicken wings seasoned with a sweet and savory sauce made of garlic, soy sauce, ginger, and black pepper. The chicken wings are fried twice for an extra-crispy texture, and are the perfect side dish to beer.
Hitsumabushi is the Nagoya version of the more common "unadon" (rice bowl dish with eel) or "unaju" (eel on rice in a lacquer box).
Miso Katsu
Fried foods topped with savory miso sauce is a Nagoya specialty. In Nagoya, they use a special type of miso called "Hatcho miso", which is a red type of miso produced in Aichi Prefecture. This unique miso is solely made from soybeans that are fermented for up to 2 to 3 years, and it has been produced in the same way since the Edo Period.
Temusu is one of Nagoya's specialties that onigiri (rice ball) fans can't miss. This local delicacy is a type of onigiri filled with shrimp tempura and then wrapped in seaweed.