Nagoya is famous for using ‘miso’ (a sauce made from fermented soybeans) as a cooking ingredient other than in the making of miso-soup.
Nagoya has several 名物 meibutsu, or famous food specialties, and unlike American meibutsu (Boston clam chowder, Chicago pizza, Seattle coffee), it’s very, very hard, if not impossible, to find these foods outside their home city.
Most of Nagoya’s meibutsu have to do with miso. Miso varies from city to city and shop to shop, but in general, Tokyo’s is whitish, thin, and light, and when used in soup splits into a clear soup with a cloud of miso in the center when you let it sit. Nagoya’s miso soup, however, is a thick, filling, brown, salty stew. Nagoya’s miso is known as red miso (赤味噌・aka miso) and is way too salty for me to eat.
I’m not sure I approve of miso being used as a Kit Kat flavor.