Introducing the top 10 unmissable local gourmet dishes from the Nagasaki region.
Introducing the top 10 unmissable local gourmet dishes from the Nagasaki region.
When visiting the Nagasaki region, be sure to enjoy the authentic local gourmet dishes at their best.
Table of Contents
Nagasaki Champon
Sasebo Burger
Nagasaki Turkish rice
Nagasaki Sara udon
Goto udon
Kujukushima Kakimai
Shimabara hand-stretched somen
Nagasaki specialty pigeons
Taishu soba
Kanzarashi
Nagasaki Champon
Nagasaki Champon, which is said to have originated in Nagasaki City, Nagasaki
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 Meiji period. Seafood such as shrimps and ...
Sasebo Burger
Just looking at it is overwhelmed by its size! Nagasaki specialty 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 become a specialty of Sasebo. Sasebo burge...
Nagasaki Turkish rice
Turkish rice also called “adult children's lunch”
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 and comparing the local gourmet familiar a...
Nagasaki Sara udon
Fragrantly fried crispy super fine noodles with hot vegetable bean paste
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, seafood, and pork fried in a tororo bean past...
Goto udon
Slender yet strong, smooth and smooth
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 strong body and is aged by applying the is...
Kujukushima Kakimai
Exquisite Kakimeshi filled with the taste of Kujukushima Oyster
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 the mountains approaching the intricate...
Shimabara hand-stretched somen
Top brand of somen Shimabara hand nobu 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 difficult to boil and stretch, firm and che...
Nagasaki specialty pigeons
A specialty that is eaten as a side dish or snack
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 China. It was widely transmitted to Nagas...
Taishu soba
The original taste of soba that has been handed down since the Jomon period
“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 characteristics similar to that of the original s...
Kanzarashi
A specialty that can only be tasted in Shimabara
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 local taste for its elegant sweetness and g...