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Dote-ni and Dote-meshi
A common post-war food-stand dish now enjoyed at home and as a souvenir.
Dote-ni Dote-ni is pork or beef entrails boiled in soybean miso. Nationally this dish primarily uses a soy sauce broth and is called ‘Motsu-ni’, but around the Aichi region, local miso is used and is characterized by its rich salty-sweetness. The name is said to have originated as miso was pasted like dote (embankments) on the inside of the pot. Konnyaku and daikon radish are often included, creating a type of miso oden stew.
Served with spring onion and peppers, Dote-ni poured over rice and served as Dote-Meshi is another famous Nagoya delicacy.
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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