#shorts
Misokatsu is a Nagoya speciality and Misokatsu Yabaton is a chain of local restaurants that specialises in this dish.
This delicious misokatsu dish is a popular savoury dish of a deep-fried, panko breaded pork cutlet with an umami rich miso-based sauce. At Misokatsu Yabaton we tried the 1/2 dish with half of the cutlet with the standard tonkatsu sauce and the other have with the misokatsu sauce. Be warned, the misokatsu yabaton location at or near Nagoya station had long queues at people from morning until evening. Bring your patience when going to any of the sit down restaurants or try your luck at the take out counter.
There are three cities in Japan that are popular with locals as a food destination. Nagoya is one of these cities (Osaka and Hiroshima are the other two cities.). As soon as I mentioned to the host at Toyosu’s Sushi Dai I would be going to Nagoya, he mentioned to me that I must try misokatsu when I’m in Nagoya.
Red Miso from Nagoya goes through a unique process that only uses soybeans and ferments them for up to 3 years. I learned that this is different from other miso prepared that include additives and has a quicker fermentation process. The miso fermentation for Nagayo red miso follows the same process that they used in the Edo Period (over a 4 century, 400 year old established process!)
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1 Comment
Cool