Kishimen is a broad and flat noodle often seen in the Nagoya area. When written in Chinese characters, the word literally means noodle of go stone (game pieces of Japanese chess). The broth is somewhere between the Kanto style and the Kansai style, with a touch of sweet sake seasoning. Dried bonito shavings are tossed on the dish before serving. Thinly-sliced kamaboko steamed fish paste, boiled and seasoned spinach, and deep-fried bean curd are among regular ingredients.