In this article, we will focus on Nagasaki's B-class gourmet food and introduce some of the best local dishes. Nagasaki, a city full of exotic charm that once actively traded with overseas countries, has a lot of B-class gourmet food.

We hope you will enjoy the local flavors and explore the charms of Nagasaki Prefecture.

Nagasaki Prefecture's B-class gourmet food

Nagasaki's B-class gourmet food refers to easy-to-prepare and delicious foods that are loved by locals. For tourists, rare B-class gourmet food that they can't usually get is attractive.

We will introduce you to some exquisite dishes that are unique to Nagasaki Prefecture.

Champon with plenty of vegetables

The nationally famous champon is a noodle dish that is a specialty of Nagasaki Prefecture. It was created when the owner of the Chinese restaurant Shikairo wanted to make something nutritious for the Chinese students studying in Japan.

The chewy, thick noodles are topped with plenty of vegetables such as cabbage and green onions.

Within the prefecture, the two major champon are Nagasaki champon with its thick pork bone soup and Obama champon with its light chicken bone soup.

Nagasaki soul food: Sara udon

Sara udon was created by the owner of the Chinese restaurant Shikairo as a soup-free version of champon.

Nagasaki's sara udon comes in two varieties: thin and thick. Thin noodles are often deep-fried in advance and are called baribari or barimen. Once deep-fried, the thin noodles are topped with a thick sauce containing ingredients. Thick noodles are either heated with other ingredients or cooked in a pan before topping.

Whether the noodles are thin or thick, in Nagasaki it is common to eat champon with Worcestershire sauce or vinegar.

Extremely delicious Jigoku-taki

Jigoku-taki is a typical local dish of Kami-Goto. Dried noodles such as Goto udon and Shimabara somen are boiled in an iron pot and served with a soup based on ago (flying fish) stock. You can add condiments such as green onions, bonito flakes, and eggs to taste.

There are various theories about the origin of the name, such as that the simmering appearance of the dish resembles hell, or that it is a mispronunciation of the word "shigoku" (very delicious).

Adult's Children's Lunch: Turkish Rice

Turkish rice is a local B-class gourmet dish that originated in Nagasaki Prefecture. Western dishes such as pilaf, tonkatsu, and Neapolitan are served on a single plate.

Turkish rice varies from restaurant to restaurant. Some restaurants serve it with croquettes, omelets, curry pilaf, etc. It is hearty and filling, and is popularly known as "an adult's children's lunch."

Lemon steak that you can eat all the sauce

Lemon steak is a specialty dish of Sasebo City, Nagasaki Prefecture. American steaks became popular after the US Navy base was established in Sasebo City. During this time, lemon steak was invented by two brothers who worked in a restaurant to suit Japanese tastes.

Just before the thinly sliced beef is cooked, it is topped with a Japanese-style sauce containing lemon juice, giving it a refreshing taste. After you've finished eating the meat, you can place rice on the hot plate and dip it in the remaining sauce and meat juices.

Easy to eat Kakuni Manju

Kakuni manju, a Nagasaki specialty, is a food made by wrapping braised pork in fluffy dough. Kakuni manju was created to make it easier to eat "tonporo," a famous dish in the shippoku course meal.

The carefully simmered pork belly has a sweet and spicy flavor and a melt-in-your-mouth texture that is irresistible. It's easy to eat, so it's recommended for when you're feeling a bit hungry.

Hatosi, like a side dish bread

Hatoshi, a local dish of Nagasaki Prefecture, is made by sandwiching shrimp paste between slices of bread and deep frying it. It is a dish that was introduced from what is now Qing Dynasty in China during the Meiji period and is loved by locals.

Each shop has its own variations, such as using fish paste or fish cake instead of shrimp, or adding vegetables or cheese. It's delicious when cold, but it's best when it's freshly fried so you can enjoy the crispy texture. It's also a great snack.

Nagasaki-style stew Hikado

Hikado, one of the local dishes of Nagasaki Prefecture, was created when the Portuguese and Spanish people started eating stew. At the time, it was hard to get the ingredients for stew, so a unique Nagasaki method of making it was devised.

Jicado is a dish made by finely chopping fish and vegetables and simmering them with a simple seasoning. It is characterized by the addition of grated sweet potato at the end to thicken the dish. The dish is named after "Jicado," which means to chop finely in Portuguese.

Nagasaki Castella: A sophisticated taste

Nagasaki Castella, a famous Japanese confectionery, was created based on the Nanban confectionery that was introduced from Portugal. Many people are addicted to the moist dough with the sweetness of eggs and the crunchy texture of sugar. It is a Japanese confectionery that everyone, from children to adults, will want to eat.

Nagasaki Castella comes in a variety of flavors, including matcha and chocolate, and makes a great souvenir.

Nagasaki Milkshake Eat with a Spoon

Nagasaki Milkshake is a local sweet that originated in Nagano Prefecture. Milkshakes are usually made with milk, eggs, sugar, etc., but Nagasaki Milkshakes are characterized by the addition of ice. As it is in a sorbet-like form, it is generally eaten with a spoon.

Nagasaki milkshakes are made in a variety of ways depending on the shop, with seasonal fruits as toppings and different textures depending on how the ice is crushed.

Location of Nagasaki Prefecture

summary

This time, we introduced B-class gourmet food in Nagasaki Prefecture. In addition to the representative champon, sara udon, and castella, there are many other B-class gourmet foods.

If you visit Nagasaki Prefecture, be sure to try these delicious dishes. Enjoy a wonderful trip exploring the charms of Nagasaki while savoring the local flavors.

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