Regional cuisine of Nagasaki region
Rokubee (Rokubee)
Rokubei is a local dish handed down around the Shimabara Peninsula in Nagasaki prefecture and in Tsushima. It is a noodle dish in which noodles with sweet p...
Nagasaki Sara udon
Speaking of gourmet originated in Nagasaki, “Champon”. “Sara-udon” is a noodle dish that is loved by locals even more than that. Plenty of vegetables, seafo...
Nagasaki Champon
Champon, which is said to be the origin of Nagasaki City, Nagasaki Prefecture, is one of the local specialties that have been loved in Nagasaki since the Mei...
Kanzarashi
Boiled small dumplings made from shiratama flour, cooled in Shimabara spring water, and special honey made with honey, sugar, etc. It is a popular rustic loc...
Goto udon
Along with Sanuki udon and Inaniwa udon, Goto udon is called one of the three major udon noodles in Japan. It is characterized by a thin noodle but has a st...
Sasebo Burger
The beginning of the U.S. Navy officials stationed around Showa 25 gave a recipe, and eventually arranged to fit the Japanese mouth, and now burgers have bec...
Nagasaki specialty pigeons
Hatoshi is one of Nagasaki's local dishes. Shrimp surimi wrapped in bread dough and deep-fried in oil. It is a dish that was introduced through trade from C...
Obama Champon
Obama champon is characterized by a light yet rich soup with pork bone, chicken gala, seafood, and anchovy stock. The savory shrimps with fried shells will ...
Nagasaki Turkish rice
Nagasaki specialty Turkish rice is a satisfying Western-style dish with dry curry (or pilaf or fried rice), tonkatsu and spaghetti on a plate. Try eating an...
Kujukushima Kakimai
Oyster is also called “sea milk” and is rich in nutrients such as proteins and vitamins. Kujukushima Oyster is said to absorb the nutrients of the earth from...