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Miso Oden
There are two basic types of Miso Oden, ingredients stewed in miso based broth. One is simmered in a broth of miso, and usually found at restaurants, while the Kanto (east Japan) type has miso added to a soy sauce based broth. As the preparation time is long, many Aichi households add miso seasoning from tubes, or blocks or balls of Fu, wheat gluten, depending on the region.
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Sakae / Fushimi
Nagoya-meshi Izakaya Gomitori Main Branch
Founded in 1956, Gomitori is the original izakaya in Nagoya. それが伍味酉です。 Located right in the middle of Sakae—Nagoya's dow… See More
Founded in 1956, Gomitori is the original izakaya in Nagoya. それが伍味酉です。 Located right in the middle of Sakae—Nagoya's dow…See More
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Sakae / Fushimi
Yamamotoya Sohonke
Our secret blend, made with Kakukyu hatcho miso from Okazaki in Aichi Prefecture, gives our dish its aroma and depth of flavor. O… See More
Our secret blend, made with Kakukyu hatcho miso from Okazaki in Aichi Prefecture, gives our dish its aroma and depth of flavor. O…See More
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Eastern Area
Yamamotoya ookute
Misonikomiudon (Udon noodle in Miso broth) started at Yamamotoya in Osu in 1925. Yamamotoya has maintained their traditional fla… See More
Misonikomiudon (Udon noodle in Miso broth) started at Yamamotoya in Osu in 1925. Yamamotoya has maintained their traditional fla…See More
