Editing Nagoya (section)

=== Cuisine ===
The city and the region are known for their unique local {{nihongo|[[Nagoya cuisine]]|名古屋めし|Nagoya meshi}}. Dishes include: 
* ''Tebasaki'': chicken wings marinated in a sweet sauce with sesame seeds, basically a type of ''[[yakitori]]''
* ''[[Tenmusu]]'': a rice ball wrapped with nori that is filled with deep-fried tempura shrimp<ref>{{cite book |last=Inada |first=S. |url=https://books.google.com/books?id=GSHgAgAAQBAJ&pg=PA86 |title=Simply Onigiri: fun and creative recipes for Japanese rice balls |publisher=Marshall Cavendish International (Asia) Private Limited |year=2011 |isbn=978-981-4484-95-4 |page=86 |access-date=June 16, 2017}}</ref>
* ''Kishimen'': flat ''[[udon]]'' noodles with a slippery texture, dipped in a light soy sauce soup and a sliced [[leek]] or other flavouring added. It can be eaten cold or hot.
* Red ''miso'': various dishes that use red ''[[miso]]'', such as ''miso katsu'' ([[Tonkatsu|pork cutlet]]) with sweet ''miso'' sauce and ''miso nikomi udon'' (hard ''udon'' stewed in ''miso'' soup)
* ''Hitsumabushi'': rice dish with ''[[unagi]]'' in a lidded wooden container. This dish is enjoyed three ways; as ''[[unadon]]'', with spice and as ''[[chazuke]]''.
* ''Miso nikomi udon'': Firmer texture udon noodles. It is served in a Donabe pot and it usually arrives still bubbling and steaming hot at the table.

{{gallery
|title=Cuisine
|align=center
|File:Tebasaki karaage by kawanet in Kanayama, Nagoya.jpg|Tebasaki
|File:Kishimen in Nagoya station（名古屋駅のきしめん）.JPG|''Kishimen'', a local specialty
|File:CodazziWarajiTonkatsu1.jpg|Red misokatsu
}}