Akamiso (red soybean paste) is another delicious Nagoya specialty, miso made with soy beans fermented and matured for a longer period of time than for miso made from rice or barley. This extra-long fermentation period for this miso is made possible by the abundance of agricultural products and seafood since ancient times so people need not be in a hurry for this miso. Miso katsu (pork cutlet served with an akamiso-based sauce) is really very tasty. Many cafes in Nagoya offer a "morning set" with free toast or other item if you order a coffee or tea drink.




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