Morishita

Oden simmered slowly in a dashi broth based on mame miso such as Hatcho miso. Although it has a dark brown appearance, it has a deep richness and sweetness, and the flavors are deeply infused into the ingredients. It is commonly eaten with Japanese mustard.

Sake brewed in Aichi Prefecture's breweries. Aichi is a region with a thriving brewing culture, and many sakes have a rich flavor that stands up to the hearty miso dishes.

A dish simmered until tender with beef tendon and pork offal in miso and mirin. The thick, rich miso sauce coats the ingredients, making it a popular accompaniment to drinks or a side dish for rice.

A regional dish of udon noodles simmered in a rich soup made with mame miso. Special noodles, often made without salt to retain their firmness even after simmering, are frequently used. Served piping hot in a donabe (earthenware pot).