Nagoya Cochin This is a breed of chicken that has been cross-bred between a Nagoya chicken and a cochin. The time until maturity is 2.5 times the normal broiler chicken, and its meat is tender and juicy.

Kishimen Noodles This is a flat Japanese noodle with a slippery texture. You should dip it in light soy sauce soup and add sliced leek and other flavorings. You can eat it either hot or cold.

Uiro This rice dumpling is made by mixing rice flour with a little sugar and then steaming the mixture in a steamer. The name is said to have come from a Chinese medicine that resembled this delicacy in color. The medicine was brought to Japan by Chinese medicine venders more than 600 years ago.

Tenmusu This is a rice ball wrapped in laver with tempura at the center. This dish originated in Nagoya a few years ago and became very popular.

Red Miso Dishes There are many dishes that use red miso (bean paste), such as miso katsu (pork wrapped in miso paste), miso nikomi udon (Japanese noodles dipped in miso soup), miso oden (miso vegetable stew), and dote nabe (miso in hot soup with vegetables). This miso paste has a mild taste.

Moriguchi Pickles These pickles use the famous Moriguchi daikon (radish). The radish, about 2 cm in diameter and 2 meters long, is pickled in barrels of sake and other seasonings. The radish is so long that you have to pack them along the inner wall, one on top of the other.