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Aichi Prefecture (including Nagoya)


Hiroyuki
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Expo 2005 will be held in Aichi prefecture from 25 March through 25 September, 2005, for a total of 185 days.

English version of its official website: http://www-1.expo2005.or.jp/en/

The Expo offers a food-related program called Wanpaku Treature Island:

http://www-1.expo2005.or.jp/en/venue/treasure_island.html

I hope to be able to visit the Expo and post more detailed information.

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  • 3 weeks later...

Misonikomi is a favourite during the colder months. The thick udon has a nice bite to it, and the dense miso 'sauce' is tasty, especially with the addition of egg.

Also liked to snack on Gohei Mochi, 'paddle-shaped' roasted rice on a stick, dipped in miso.

However, my favourite has to be Tebasaki (chicken wings) which are extra-pepper-y. They go so well with cold beer!

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1. Nagoya is an independent state. Ask a Nagoya person, "Which is Nagoya in, East Japan or West Japan?" He/she will immediately respond (with anger), "Nagoya is in neither! It is an independent state!!"

For more, read

http://www.yomiuri.co.jp/komachi/reader/20...04013100120.htm

(Sorry, Japanese only)

2. I hate uiro.

3. Nagoya is a kissaten tengoku (coffeehouse paradise)!

http://www.nagomen.jp/gentei/morning.htm

http://homepage2.nifty.com/kissaten/

Both are in Japanese only. I can't find English-language sources. Just enjoy the photos.

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An kake spaghetti.

It's a Nagoya specialty, a dish of heavy (2.2 cm dia.) spaghetti with thickened tomato-based sauce.

http://www.ichibanya.co.jp/pasta/

http://www.grappee.com/recipe/tokai/mise/ankake.html

http://www.star-click.ne.jp/karame/

An doesn't mean sweetened bean jam. :biggrin:

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Don't forget Flavor coffee is located in Nishio city, Aichi prefecture.  This city is also famous for its tencha (from which matcha is produced).

And, Matsuya Coffee, which developed the Matsuya coffee drip method, is in Nagoya city.

Direct Heat and Superheated Steam Roasting System, developed by Nakagawa, the owner of Flavor coffee:

http://forums.egullet.org/index.php?showtopic=47774

The Matsuya Paper Drip Method, developed by Matsuya Coffee:

http://forums.egullet.org/index.php?showtopic=48163

I'm still a coffee novice, still learning how to make the most flavorful coffee.

gallery_16375_5_1102369756.jpg

The drip pot is a sheer beauty.

I will start a new thread titled "In Search of Flavorful Coffee" (A pleasant departure from merely bitter coffee) some day. The problem is that the subtitle is too long to fit in the space.

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Then just try it. I'd like to hear your comments.

You said you don't care for youkan. I like youkan but I hate uiro.

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Misokatsu is a pretty famous Nagoya meibutsu, although I wasn't thrilled with it.

Nagoya kochin, on the other hand, is great stuff. While in Nagoya on business, we ate at a terrific yakitori-ya that served only Nagoya kochin. Wonderful stuff.

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  • 3 months later...

It's opening soon!

Food page of the website:

http://www-1.expo2005.or.jp/en/visitingjapan/food.html

A page of news clips about the Expo:

http://www.g-platform.jp/expo/topexpo.htm

Click on the ENGLISH caption to view a clip.

(Some are not yet available in English.)

My family are planning to go there during my son's summer vacation.

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  • 2 weeks later...

Last night I went to a local izakaya and sampled their Nagoya-style tebasaki. Well, I was absolutely blown away by the wonderful contrast of sweet, salty, spicy (black pepper-spicy), and fried.

I am going to make a distinct point of sampling this dish the night before I leave Japan, a night I'll most likely be spending in Nagoya (or the whereabouts...) So - who has the best rendition of this dish? (Preferably an informal izakaya-type setting, but I'll go anywhere for the good stuff...)

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Last night I went to a local izakaya and sampled their Nagoya-style tebasaki. Well, I was absolutely blown away by the wonderful contrast of sweet, salty, spicy (black pepper-spicy), and fried.

I am going to make a distinct point of sampling this dish the night before I leave Japan, a night I'll most likely be spending in Nagoya (or the whereabouts...) So - who has the best rendition of this dish? (Preferably an informal izakaya-type setting, but I'll go anywhere for the good stuff...)

Furaibo is supposedly the store that created them....

some great pictures, scroll to the bottom

* I have actually come across and been to the shop that claims to be the origin of Tebasaki or "deep-fried chicken-wings coated with a japanese sweet sauce, and then sprinkled with sesame seed". The Nagoya tebasaki tastes sweeter than the Tokyo version, but the locals claim it tastes better.

The place itself is quite tiny, unassuming ( for a place that lays claim to the discovery and invention of such a famous food), and quite wonderful. I would go more often if i could find the damn place again. :-)) I am waiting for my compass M to get here, and show me the way. :-))

So once again Ladies and Gentlemen, the place's name is FURAIBO. It's definitely worth a visit. It's between Sakae and Shin Sakae Station, quite close by the CBS TV station. I hope it you find it amongst all the other Furaibo chains....

from this blog

Furaibo homepage

and

their directions on the proper way to eat tebasaki

just click on 次へ to see the next picture

Kristin Wagner, aka "torakris"

 

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Wouldn't you know it, but that was one of the first pages I checked out, too!

I really want to go, but since the site is so spread out, one would really need three or four days (at least) to appreciate the whole thing. I thought of going now, since I'm on holidays, but I read that many of the pavilions' openings were either delayed or their displays were incomplete--not the most organized World's Fair!

That it's in Aichi, not Tokyo, makes it a wee bit more accessible to me, though.

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We are also considering going too, but depends on how much time we have. This will be our first time my lil brother and I will be together again in Japan and he is eager to check out all the robotics there. Since it will still be several more months before our trip, it will be interesting to hear from those who went.

I also checked out the restaurants immediately after reading the opening informtion.

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Nakamura said visitors had harshly complained about a ban on outside food -- imposed with the stated goal of preventing food poisoning -- as well as long queues and a complicated reservation system.

From Friday, guests are being allowed to bring in packed meals after the issue drew in Prime Minister Junichiro Koizumi.

Koizumi did a good job this time.

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Is it my imagination or is this thread the result of a merged thread?  I swear I had posted under a different title...

It's not your imagination. :biggrin:

The thread I started has been merged into the one gus_tatory started.

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  • 3 weeks later...

Does anyone have a recipe for Nagoya-style Tebasaki Chicken wings? They look fantastic on the websites, but I haven't been able to track down a recipe for the sauce. I'm still developing my business plan for my Yakitori-Ya back in the states! I think I decided on the name. Kara Kara (I understand this is the name of the earthenware bottle used for our famous Awamori here in the Southern Islands)

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