A Travellerspoint blog

January 2017

Ankake Spaghetti

Ankake Spaghetti

Ankake Spaghetti is a well-known comfort food of Nagoya. If you go to one of these restaurants during lunch time you will find it filled up with salarymen. This dish is very affordable and filling and good for those who is on a budget but also want to try something to eat in the local food scene.

The ankake spaghetti is a Japanese take on the Italian classic of spaghetti. You have many choices of toppings you can choose from and then they will cover your spaghetti and toppings with a ankake sauce which is savoury and a little peppery. I'd suggest adding egg and cheese on it because it adds a different dimension and texture to it

Ankake Spaghetti at a shop called Ankake Taro near Sakae, Nagoya.  I ordered the Milanese style with egg and cheese as toppings.

Ankake Spaghetti at a shop called Ankake Taro near Sakae, Nagoya. I ordered the Milanese style with egg and cheese as toppings.

Posted by Ohana_Matsumae 02:37 Archived in Japan Tagged buildings snow food fish salmon flowers hiking history travel vacation adventure italy ski snowboard holiday romantic rock farm field italian hot trip milk explore shrine seafood kobe bears hokkaido traveling mystery sake cold yummy yum dessert shinto otaru sapporo eat sushi delicious mythology egg gourmet cheese spaghetti fried oysters genghis ramen butter spicy tasty nagoya foodie niseko hakodate foodporn cosmos soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower ankake hankyu chanchanyaki robatayaki kaki toppings hyogo takasago purin milanese dayoff Comments (0)

Taiwan Maze Soba

Taiwan Maze Soba

This is a famous dish invented in Nagoya by the "Menya Hanabi" ramen shop owner. Since Taiwan ramen is a famous dish of Nagoya, this is the dry version of it. You have the spicy sauce at the bottom of the bowl then noodles and then all the Taiwan ramen toppings: minced meat, raw egg, green onions and garlic. The noodle is sweet and spicy, not too spicy that will numb your mouth.

The way to eat it is to mix everything together. After you finish your noodles you can ask the waiter/watiress to add rice in your bowl to mix the remaining sauce left to eat. I don't know if this is a traditional at this store or is it at every restaurant that serves Taiwan Maze soba so just check before doing so or you'll be charged for the rice!

Menya Hanabi near Sakae.

Menya Hanabi near Sakae.


Tables and decor.

Tables and decor.


The famous Taiwan maze soba.

The famous Taiwan maze soba.


Taiwan maze soba all mixed up!

Taiwan maze soba all mixed up!


After you finished the noodles, ask the waiter for rice.

After you finished the noodles, ask the waiter for rice.


Rice all mixed up with the left over goodness of the sauce!

Rice all mixed up with the left over goodness of the sauce!

Posted by Ohana_Matsumae 04:30 Archived in Japan Tagged snow food fish salmon hiking japan travel adventure ski snowboard sweet romantic hot trip eats milk explore seafood meat bears hokkaido traveling sake taiwan journey cold yummy dessert otaru sapporo eat sushi delicious egg gourmet noodles oysters genghis ramen butter spicy tasty nagoya foodie niseko hakodate foodporn soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower chanchanyaki robatayaki kaki Comments (0)

Akashi yaki

Akashi yaki

Akashi yaki may look like takoyaki but it consists of more egg than batter. This is probably why most people who lives in Akashi city calls it "tamagoyaki" rather than Akashi yaki. However this is not to be confused with the square egg omletet in Japanese culture. Here, they are made into sphere shapes with a piece of octopus inside. There is always a set number of these Akashi yakis in one plate. Unlike normal ttakoyaki where it is topped with mayonnaise, bonito flake, nori and worceshter sauce, they are served just as it is with a side of broth. You are suppose to take one of the Akashi yaki and put it in to the broth before eating it. The texture is soft and soggy while the flavour is salty because of the broth. A fun fact to know is that the Akashi yaki is where the modern day takoyaki came from.

Akashi yaki with a bowl of the dashi stock.

Akashi yaki with a bowl of the dashi stock.

Posted by Ohana_Matsumae 03:08 Archived in Japan Tagged food hiking travel adventure ski snowboard hot trip explore seafood bears hokkaido traveling yummy otaru sapporo eat sushi delicious gourmet kyushu genghis ramen spicy tasty foodie niseko hakodate miyazaki foodporn soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower gyoza nobeoka takachiho karamen chicken_nanban japantravel neverstopexploring Comments (0)

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