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 r...
It is a menu related to the Navy that Togo Heihachiro, who also served as the seventh commander of the Sasebo Chinjuf...
Eggs steamed in a steamer for 7 to 10 minutes using the steam of Unzen Jigoku, which smells of sulfur and white plume...
It is a local dish where a special rock called quartz porphyry is heated and fresh seafood is grilled on top of it. I...
A souvenir from Unzen is hot water senpei. Yusenpei is a slightly sweet, crispy, wafer-like confectionery made by add...
Kankoromochi is a specialty of the Goto Islands in Nagasaki prefecture. “Kankoro” is a dialect of the Goto region whe...
“Kattppo” is a miso-yaki of chick-fugu, a local dish handed down in Kamigoto since ancient times. After cutting the b...
Iki Island, a remote island in Nagasaki prefecture, is attractive for its unspoiled nature, but sea urchins are parti...
Shimabara hand-stretched somen is very different from machine-made somen noodles in its manufacturing process, and by...
It is a dish in which pork soaked in a sweet and spicy yakiniku sauce based on soy sauce, miso, etc. is grilled with ...
“Taishu soba” is a variety close to the original species that was first introduced to Japan from the continent in the...
Sasebo Open Port Roll Cake is a popular sweet of “Sasebo ☆ Star Product” developed with the aim of becoming a new spe...
Rokubei is a local dish handed down around the Shimabara Peninsula in Nagasaki prefecture and in Tsushima.
It is a n...
Because it contains many ingredients such as seafood and vegetables, it is a dish that is easy to take many nutrients...
Champon, which is said to be the origin of Nagasaki City, Nagasaki Prefecture, is one of the local specialties that h...
Boiled small dumplings made from shiratama flour, cooled in Shimabara spring water, and special honey made with honey...
Along with Sanuki udon and Inaniwa udon, Goto udon is called one of the three major udon noodles in Japan.
It is cha...
The beginning of the U.S. Navy officials stationed around Showa 25 gave a recipe, and eventually arranged to fit the ...
Hatoshi is one of Nagasaki's local dishes. Shrimp surimi wrapped in bread dough and deep-fried in oil.
It is a dish ...
Obama champon is characterized by a light yet rich soup with pork bone, chicken gala, seafood, and anchovy stock.
Speaking of gourmet originated in Nagasaki, “Champon”. “Sara-udon” is a noodle dish that is loved by locals even more...
Nagasaki specialty Turkish rice is a satisfying Western-style dish with dry curry (or pilaf or fried rice), tonkatsu ...
Oyster is also called “sea milk” and is rich in nutrients such as proteins and vitamins. Kujukushima Oyster is said t...