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One of Nagoya’s local dishes is miso nikomi udon. This is the Nagoya kochin oyako version by Yamamotoya Sōhonke. Oyako means mother and child, so chicken and egg are together.

The piping hot dish is served in a donabe earthenware pot. Thick udon noodles are al dente with leeks, enoki mushrooms, kamaboko fish cake, abura agé fried tofu, and a raw egg that cooks quickly in the hot soup. The local Hatchō miso is a dark and intense miso. On the table a wooden gourd-shaped vessel holds shichimi seven spice.

It’s a fabulous dish. I only decided to eat it in this terrible heatwave as one of my taxi drivers said that Nagoya people eat this dish in summertime. The hot dish makes one sweat which cools you down. 

It was delicious. Just super hot, so be very careful not to burn your tongue.

Meitetsu department store on the north side of Nagoya Station has a branch of Yamamotoya Sōhonke on the 9th floor. The restaurant started in 1925. Miso nikomi udon is their specialty and they have been making it for nearly one hundred years. 

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