Champon Noodles
Originally, this meal was served to foreign students from China, and later, this nutritious dish spread throughout Nagasaki Prefecture. It is made with a soup based on chicken broth, a lot of vegetables and seafood, and noodles.
The Origin of Champon
Champon noodles were first created in Nagasaki during the late Meiji era. The chef and owner of the Chinese restaurant Shikairō developed the dish to serve to his fellow Chinese expatriates and students. Originally called Shina-udon, it was adapted from a Fujianese noodle dish, 湯肉絲麺 (tāng ròu sī miàn), to suit Japanese tastes and utilize locally available ingredients.
The dish quickly gained popularity for its generous portions and nutritional value, leading to its adoption by more and more restaurants in Chinatown.
As for the name, it is said that when Chinese acquaintances met, they would often greet each other with the phrase “吃飯” (chīfàn), meaning "Have you eaten?". This greeting, chīfàn, is believed to have gradually been adopted into the local Japanese dialect as "chanpon," which eventually became the name of the noodle dish it
SaraUdon Noodles
The owner and chef of Shikairō created Sara-udon to solve the practical problem of soup spilling during the delivery of Champon. His solution was to replace the broth with a thick, sticky starchy sauce.
The dish is served on a plate (sara) with a base of either crispy thin fried noodles or soft thick noodles, topped with a hot starchy sauce and the same assortment of vegetables and seafood as Champon. It is a common local custom in Nagasaki to enjoy Sara-udon with a drizzle of Worcestershire sauce.
Toruko Rice
Toruko Rice (Turkish Rice) is a unique Japanese Western-style dish (yōshoku) consisting of pilaf, spaghetti, and a pork cutlet (tonkatsu) served together on a single plate. The standard preparation features curry-flavored pilaf, Napolitan-style spaghetti (in a tomato-based sauce), and a tonkatsu topped with demi-glace sauce. However, numerous regional and restaurant variations exist.
The name "Toruko" (Turkey) for this dish is a subject of speculation, with several popular theories explaining its origin:
1. The Pilaf Theory: The dish originally began as "Turkish fried rice" (Toruko pilaf), inspired by the Turkish dish "pilav." The spaghetti and pork cutlet were later additions, but the original name stuck.
2. The "Tricolor" Theory: The name may be a corruption of the French word "tricolore" (three-colored), referring to the three distinct components—the white rice, red spaghetti, and brown cutlet—presented together on one plate.
3. The Cultural Bridge Theory: The dish represents a fusion of Eastern (rice) and Western (pasta, cutlet) food cultures. This blending is metaphorically associated with Turkey's geographical position as a cultural bridge between Europe and Asia.
The true origin remains unclear, but these theories highlight the dish's unique and international character.
Hatoshi
Hatoshi is said to have been introduced to Nagasaki from China during the Meiji era. It consists of a seasoned shrimp paste, deep-fried until crisp, and served between slices of bread. Its crispy texture and rich shrimp flavor have made it increasingly popular. For home cooking, shrimp is often substituted with ground meat or fish paste.
Pork Steamed Bun
Kakuni (braised pork belly) is a classic dish in Shippoku cuisine, a multi-course dining style that blends Japanese, Chinese, and Western influences. It was adapted to suit Japanese tastes from the Chinese dish 东坡肉 (dōngpōròu). Kakunimanjūrefers to a popular way of serving kakuni, where the tender braised pork is placed inside a soft, steamed bun, making it easy to eat as a handheld snack.
Shippoku Cuisine
During Japan’s period of national isolation, Nagasaki served as the country’s sole official port open to the outside world. Through it, cultural influences—particularly from China and the Netherlands—flowed into Japan. This unique historical position gave rise to Shippoku cuisine, a distinctive fusion of Japanese, Chinese, and Dutch culinary traditions.
Ohire: The first course served is a clear soup containing a sea bream pectoral fin. This single fin symbolizes the whole fish, representing a generous welcome and a wish for a prosperous feast. The meal begins with the hostess's greeting, “Ohire wo dōzo” (“Please enjoy this soup”).
Basty: A soup topped with a latticed, grilled dough crust. Diners break this crust into the soup before eating. The name "Basty" is derived from the Portuguese or Dutch word for "pasta" or "paste."
Buta-no-Kakuni: Slow-braised pork belly, a dish adapted from the Chinese dongpo rou, known for its tender, flavorful meat.
Umewan: A sweet red bean soup that traditionally concludes the meal. In historic Nagasaki, a major sugar import hub known as the "Sugar Road," serving this sweet dish was considered the pinnacle of hospitality.
Whale Meat
During the Edo period, the waters around the Goto Islands, Hirado, Iki, and Tsushima were rich with whales, supporting active whaling communities. The whales harvested there were brought to Sonogi Port near Nagasaki. Wealthy residents of Nagasaki had access to the prime cuts, establishing the city as a notable place for consuming whale meat.
Castella Cake
In the mid-16th century, Castella cake was introduced to Nagasaki by Portuguese traders. The cake originated from the region of Castile in modern-day Spain. The Portuguese referred to it as pão de Castela (bread of Castile), which is the origin of its Japanese name, “Castella.”
Over time, the recipe was adapted and refined in Nagasaki, evolving into the distinct Nagasaki Castella known today.
There are now over 100 specialty Castella shops in the region. While the core ingredients remain simply eggs, flour, and sugar, each shop creates a unique taste and texture through its specific choice of ingredients and baking techniques.
