HYPER LOCAL NAGOYA
Hey there! Are you ready to discover Nagoya’s ultimate comfort food? Join us on “My Hyper-local Choice” as we explore the legendary “Miso-Chuka” dish from the popular udon joint “Inaya” in Jiyugaoka Plaza, Chikusa-ku.
Nagoyan resident Soh Nakajima-san has been a devoted fan of this delectable bowl of noodles for over 25 years, and it’s no wonder why it’s considered the holy grail of Nagoya cuisine! Let’s dive deep into the world of “Miso-Chuka” and explore what makes it so special with Soh Nakajima as our guide. Get ready to satisfy your cravings and discover the hyper-local charm of Nagoya’s food scene!
*Please note that the opinions expressed in this article are solely our own!
Ladies and gentlemen, let me talk about the one and only, the super-duper, hyper-local Nagoya delicacy that has stolen my heart – the “Miso-chu”!
–Hey there, Nakajima-san! Can you tell us how you first discovered Inaya ramen?
Sure thing! When I was in my first year of junior high, my older brother took me there. It was also the first place where I ever had a solo meal, so it holds a special place in my heart. I remember when I first went there as a high school student with the money I earned from my part-time job, it was a really moving experience.
– Wow, that’s a long-lasting relationship! Has anything changed between then and now?
Oh, I remember that in the old days, there was a small door that you had to crouch to get through to leave the shop!
– That’s quite an experience! So, I heard that you’re a big fan of the “Miso-chu” ramen. What makes it so special?
To be honest, everything on the menu is amazing, but I especially love the “Miso-chu.” My brother recommended it to me, saying, “Even if you don’t like it at first, try having it three times. Before you know it, you’ll start craving it.” And he was right! The first time I had it, I wasn’t quite sure what all the fuss was about. But then, one night, I suddenly had this intense craving for “Miso-chu.”
– Sounds like you’re addicted! So, when I hear “Miso-chu,” I’m thinking it’s just miso ramen, right? What makes it different?
Actually, it’s completely different from regular miso ramen, so people who try it for the first time might be surprised. But once you taste it, you’ll understand why it’s called “Miso-chu.” It’s a perfect harmony of unique, sweet and savory miso broth and their homemade Chinese-style noodles. It’s not as heavy as it looks, and you can actually finish the soup, like drinking a divine miso soup.
Trust me! The hottest thing right now is “Miso-chu” with firm noodles, double crunchy bits of deep fried flour-batter, and a raw egg topping!
– Cool! So, what’s your special way of enjoying it?
Well, I’ve tried different ways over the years, but recently, my go-to is ordering the noodles firm with double tanuki (crunchy bits of deep fried flour-batter) and a raw egg on top. It’s a killer combo. I’m not sure why ordering firm noodles costs an extra 20 yen, but trust me, it’s worth it. And the key to the whole thing is the “tanuki double.” Mix it into the soup until it’s all gooey and then add the crunchy bean sprouts on top. That’s when the flavors really hit their peak!
– Why are you so attracted to “Miso chu”?
Well, I believe “Miso chu” is a super hyper-local delicacy from Nagoya. It’s a taste that resonates with the soul of Nagoya people. My body just reacts to this muddy, The Nagoya-style reddish broth. There are various dishes like “Miso katsu”, “Miso stew”, “Miso oden”, but I really want “Miso chu” to be registered as a Nagoya specialty.
– Do you never get distracted by other dishes on the menu?
The best thing about “Inaya” is its diverse menu and ways to enjoy the food. So each customer can enjoy their own unique way of eating, and establish their own menu according to their mood and the season. To be honest, even I cheat on “Miso chu” and go for “Curry chu + croquette + raw egg” is an irresistible combination, so I sometimes cheat on myself with that too. I could talk about it in a separate interview!
Inaya （いなや）
3 -2-27 Jiyugaoka, Chikusa-ku, Nagoya
