愛知県·ご当地グルメ
Miso Katsu
Crispy fried cutlet paired with a thick, flowing red miso sauce. It is sweet, savory, and rich, yet somehow addictive—a quintessential Nagoya dish that pairs perfectly with both rice and beer. It is said that its roots may lie in post-war food stalls, where customers would dip kushikatsu (deep-fried skewers) into miso-simmered beef tendon (doteyaki). There are various theories regarding its origin: some suggest a long-established Nagoya restaurant devised the sauce using tendon sauce as inspiration, while others claim it originated at a Western-style restaurant in Tsu City, Mie Prefecture; no single definitive history has been established. From the 1960s onwards, restaurants serving cutlets with a Hatcho miso-based sauce are said to have spread, centered around Nagoya. It is a dish with an irresistible, bold flavor that makes it impossible to stop eating rice.
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