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Nagoya has a great number of excellent Japanese restaurants and you'll definitely want to try some of the local cuisine. Nagoya's most famous local foods include 'Miso Katsu' - deep fried pork cutlet topped with a thick and sweet miso sauce, 'Tebasaki' - slender chicken wings, deep fried with spicy sauce, and 'Kishimen' - flat noodles in a soy soup. Below is a basic introduction to Japanese food terms.
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SASHIMI
Slices of raw fish or seafood on their own.
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DONBURI
Bowl of rice topped with beef (gyu-don)
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GYUTAN
Grilled cow tongue.
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NEGIMAKI
Broiled strips of beef usually with teriyaki sauce and sliced Japanese onion.
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SUKIYAKI
Beef slices which are cooked in sugar, soy or sake
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SHABU SHABU
Beef and vegetables cooked in a boiling stew at one’s table.
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TEPPANYAKI
Dishes cooked and served on a hot iron plate.
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TONKATSU
Fried pork served with a sweet sauce.
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DONBURI
Bowl of rice topped with pork (katsu-don)
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MISO KATSU
Deep fried pork cutlet topped with a thick and sweet miso sauce
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YAKITORI
Chicken which has been cooked over open flame and served on a skewer.
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TEBASAKI
slender chicken wings, deep fried with spicy sauce, a Nagoya favorite
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UDON
Thick chewy noodles made from plain wheat flour
• Yaki-Udon - Fried Udon, together with meat and vegetables, topped with seaweed flakes.
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SOBA
Thin curling noodles made from buckwheat flour.
• Kake-Soba - Soba served in a hot stew, together with tofu, chicken, vegetables, etc.
• Yaki-Soba - Fried Soba, together with meat and vegetables, topped with seaweed flakes.
• Zaru-Soba - Cold soba, served with chopped onions, seaweed and horseradish, and cold sauce.
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RAMEN
Thin wheat flour noodles, usually yellowish in color, and served in a broth.
• miso ramen - noodles with miso flavored broth.
• shio ramen - noodles with salt flavored broth.
• shyoyu ramen - noodles with shoyu flavored broth
• tonkotsu ramen - noodles in broth with sliced pork
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GYOZA
Fried noodle textured dumpling filled with minced vegetables and meat.
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KUSHIAGE
Skewered meat, seafood, and vegetables, deep fried.
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MOCHI
A chewy dough from pounded rice.
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MISO SOUP
Soup mix of miso paste and grinded fish stock - sometimes with tofu and seaweed
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NATTO
Fermented bean paste, with strong smell and texture.
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NEGI
Japanese Onion, sliced small and thinly, and used as topping.
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NORI
Seaweed, stamped into thin flakes, often used as topping
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ODEN
Broth of tofu, vegetables, fish cakes, and eggs.
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ONIGIRI
Hand sized rice balls with various fillings, wrapped in seaweed.
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OKONOMIYAKI
Batter mixed with vegetables, and either seafood or meat topped with mayonaise or sweet sauce.
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TACO-YAKI
Fried balls of batter mixed with octopus.
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TAMAGO
Tamago means 'egg', and may be boiled 'yude-tamago', or put raw - 'nama tamago'- into dishes.
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TEMPURA
Lightly battered seafood and vegetables.
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