Ajidokoro Kano

Founded in 1949, Ajidokoro Kano is the birthplace of Nagoya's local gourmet miso katsu (pork cutlet with miso sauce). Miso katsu originated from an idea of ​​the previous owner, who was inspired by the sauce in tendon (tempura rice bowl). According to him, "If you can make a tempura rice bowl with soy sauce, you should be able to do the same thing with miso.'' Since then, we have been using Hatcho miso from Nagoya. The current second-generation owner, Norio Sugimoto, noticed immediately after taking over the shop that there was a difference in the number of customers in the summer and winter. He works hard to make miso cutlets that are easy to eat in any season. This is done by adjusting the miso flavor daily depending on the climate and temperature. They are so particular about this process that they even ask the brewery that makes the bean miso to cooperate with them. "I would like you to take the miso from the end of the barrel where the soybean miso is stored,'' he requested while working intently on making the miso katsu. You would think that the fried cutlet would be finished with a miso sauce, but the cutlet is simmered in the miso. This step allows the miso to seep into the batter, resulting in a juicy and flavorful miso cutlet. When you eat it, the flavor of miso gradually spreads in your mouth, and you can directly feel the texture of the cutlet. The sweet miso sauce goes well with the white rice and egg, and you'll find yourself eating intently. Ajidokoro Kano serves the most delicious miso katsu based on the mood of the moment. Please come to the store where miso katsu originated and enjoy exquisite products that are constantly evolving.