|
 |
 |
 |
 |
|
 |
Hitsumabushi
Hitsumabushi is a Nagoya speciality in which
eel is braised, covered with a sauce and then served in a special
manner. Its tender meat and savory, rich flavor is definitely
worth trying. |
 |
Tenmusu
(Fried Shrimp Rice Balls)
A bite-sized rice ball containing
fried shrimp. Mouthwateringly delicious, once you start eating,
you can't stop! |
 |
 |
 |
|
 |
 |
 |
 |
 |
|
 |
Arimatsu Narumi Shibori
The Arimatsu dyeing technique was introduced to this region
around 1612, when Nagoya Castle was under construction, and
developed under the strong protection of the Owari Tokugawa
Clan. The dyeing and knot-tying techniques are continued to
this day, as such many beautiful items are still being produced. |
|
Owari-Shippo
(Cloisonne)
Owing its origin to the Dutch cloisonne skills, Owari-Shippo
has been valued for its artistic beauty for over one and half
centuries. Enamels of various colors are filled into cells on
a metal base which is then heated at an extremely high temperature.
The final product is accomplished when the item is polished,
thus creating a beautiful object of art. |
 |
 |
 |
|