Regional cuisine of Nagasaki region
Entrance zenzai
The origin goes back to the old naval era, and it seems that it expresses the labor of a long voyage and the joy of returning to the home where the family wa...
Navy's beef stew
It is a menu related to the Navy that Togo Heihachiro, who also served as the seventh commander of the Sasebo Chinjufu, fell in love with while studying in E...
Unzen Jigoku Onsen Tamago
Eggs steamed in a steamer for 7 to 10 minutes using the steam of Unzen Jigoku, which smells of sulfur and white plumes, have a unique taste in hot springs, a...
Stone-grilled dishes
It is a local dish where a special rock called quartz porphyry is heated and fresh seafood is grilled on top of it. It is said that it originally began when ...
Yusenpei
A souvenir from Unzen is hot water senpei. Yusenpei is a slightly sweet, crispy, wafer-like confectionery made by adding hot spring water to flour, sugar, eg...
Kankoromochi
Kankoromochi is a specialty of the Goto Islands in Nagasaki prefecture. “Kankoro” is a dialect of the Goto region where sweet potatoes are thinly sliced and ...
Iki sea urchin bowl
Iki Island, a remote island in Nagasaki prefecture, is attractive for its unspoiled nature, but sea urchins are particularly popular, and many people from ou...
Shimabara hand-stretched somen
Shimabara hand-stretched somen is very different from machine-made somen noodles in its manufacturing process, and by carefully aging it over time, it is dif...
Tsushima Tonchan
It is a dish in which pork soaked in a sweet and spicy yakiniku sauce based on soy sauce, miso, etc. is grilled with vegetables such as cabbage and bean spro...
Taishu soba
“Taishu soba” is a variety close to the original species that was first introduced to Japan from the continent in the late Jomon period, and it has character...
Open port roll cake
Sasebo Open Port Roll Cake is a popular sweet of “Sasebo ☆ Star Product” developed with the aim of becoming a new specialty product representing Sasebo. A c...