Hitsumabushi (grilled eel over rice)

This tasty local favorite utilizes one of Aichi prefecture's many aquatic culinary treasures. Slow grilling a whole eel allows for the subtle flavors of the tender meat to merge perfectly with the savory and sweet aromas of simple ingredients. Locals make sure to partake of the dish in three distinct steps, first savoring the eel and rice as is, then adding half of the seasonings that accompany every order, and finally combining the last of the seasonings, the side of green tea (or in some cases soup), and the remaining eel over rice. The process allows for full appreciation of the natural flavors of the eel as well as a bit of zing.

Miso Nikomi Udon

A regional favorite, miso nikomi udon is a hearty dish that incorporates Aichi's famous hatcho miso and thick, filling udon noodles. Restaurants throughout the region take great pride in their versions and noodle lovers in the capital city of Nagoya passionately endorse their favorite spot.

Hand-made udon noodles - 220 grams
Japanese soup stock (dashi) - 2 1/2 cups
Hatcho miso - 1 1/2 tablespoons
Deep-fried tofu (abura-age) - 1 slice
Chicken - 30 grams
Egg - 1
Fish cake - 20 grams
Green onion - 10 grams

1. Bring soup stock to boil in an earthenware pot.
2. Place deep-fried tofu into boiled water to remove excess oil and cut into two rectangles. Cut chicken diagonally into thin slices. Cut fish cake into thin half-moon-shaped slices. Cut green onions into approximately two-inch strips.
3. Place miso into soup stock, add deep-fried tofu, chicken and fish cake and bring to a boil.
4. When soup reaches a boil, add udon noodles, green onions, add raw egg, cover and boil briefly. Monitor texture of udon noodles and do not overboil. Noodles should maintain an elastic, firm texture.
5. Remove from flame and let stand for approximately five minutes.

Serves 2

Matcha Cake

This light and airy dessert epitomizes the versatility of matcha, incorporating the traditional powdered tea into a cake that is easily made with ingredients found in almost any kitchen.

Egg - 200 grams
Granulated sugar - 1/3 teaspoon
Cake flour - 100 grams
Matcha (green tea powder) - a pinch

Matcha cream filling
Fresh cream - 1 tablespoon
Granulated sugar - 2 tablespoons
Matcha (to taste) - 7 grams
Syrup - 70 cc
Granulated sugar - one tablespoon
Water - as appropriate

Preparation: Combine and mix cake flour and matcha powder, set aside. Coat 7" cake pan with butter. Heat water for syrup, melt in granulated sugar and set aside to cool.

1. Using bain-marie technique, heat and whisk egg with hand-mixer on high setting. Add 1/3 of granulated sugar at a time, constantly whisking well until mixture is fluffy and well mixed. Set hand-mixer to low, mix for approximately one minute to get rid of large bubbles.
2. Add matcha cake powder mixture. With a spatula, stir batter from the bottom to the top in a figure-eight motion while turning the bowl. Once cake flour is no longer visible, continue to mix slowly approximately 15 more times.
3. Pour contents into buttered cake pan, bake at 340 degrees for 25-30 minutes.
4. To prepare matcha cream, add granulated sugar to fresh cream and 7 grams of matcha dissolved in a small amount of water. Beat until cream stands up slightly when mixer is pulled away.
5. Cut matcha sponge cake into 3 equal portions, spread syrup over surface of each. Stack layers, spreading matcha cream between each. Spread matcha cream over the top and the sides. Using a strainer, sprinkle a small amount of matcha powder over the cake to decorate.