Udon is a Japanese noodle dish made from wheat flour, salt, and water. It is usually served in a hot broth with a variety of toppings such as tempura, fish cakes, or vegetables. Udon is a popular staple food in Japan, and many regional variations exist.

Karaage is a Japanese cooking technique in which food, usually chicken, is marinated in soy sauce and other seasonings, then deep-fried.

Hitsumabushi is a Japanese dish originating from Nagoya, Japan. It consists of grilled eel served on top of steamed rice and condiments like green onions, seaweed, and wasabi.

Miso Nikomi Udon is a Japanese noodle dish from Nagoya that is made with udon noodles, dashi broth and miso paste. It is usually topped with ingredients like pork belly, kamaboko fish cake, shiitake mushrooms, and negi onion.

Ebi Furai is a popular Japanese dish originating in Nagoya, Japan. It consists of batter-fried shrimp served with a sweet and savory sauce.

Kishimen is a popular noodle dish from Nagoya, Japan, made with flat and wide noodles in a light broth. It is often served with toppings such as grated ginger, chopped scallions, and shredded nori seaweed.