Tourism EXPO Japan 2025 Aichi/Central Japan

Maruya-Honten

The fermented food culture nurtured in this region is deeply rooted in Nagoya's cuisine, shaping its distinctive flavors. One of the city's signature dishes born from this tradition is Hitsumabushi.

At Maruya-Honten, a restaurant specializing in hitsumabushi, one of the key elements is our secret sauce. Crafted to deliver a perfectly balanced sweet-and-savory taste, the sauce is based on traditional tamari soy sauce brewed in cedar barrels by a long-established producer in Chita, founded in 1829 (Bunsei 12). It is then blended with several types of soy sauce and mirin from the Mikawa region in precise proportions. The sauce is carefully maintained by adding new batches, while monitoring its sweetness, thickness, and consistency.

Paired with eel grilled until the excess fat is rendered and the skin turns perfectly crisp, the sauce offers a rich, full-bodied flavor. Enjoy your hitsumabushi in three ways: the first serving as it is, the second with your choice of condiments, and the final serving with a savory broth poured over it, transforming it into a comforting ochazuke.

Booth NoD-009
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