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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.
