It is one of Shimabara's representative local dishes.

Where it is made

Shimabara Peninsula

Main ingredients

round rice cake, chicken, Chinese cabbage, carrot, burdock root, dried shiitake mushroom, dried tofu, grilled sea eel and egg

This is a typical local dish of Iki, a remote island in Nagasaki Prefecture.

Where it is made

Iki City

Main ingredients

Chicken thigh meat, ishu tofu, somen noodles, Chinese cabbage, gobo (burdock root), konnyaku (konnyaku), and green onion

This local dish originated in the Urakami area of Nagasaki Prefecture.

Where it is made

Nagasaki City (Urakami area)

Main ingredients

Pork, deep-fried fish paste, konnyaku, bean sprouts, carrots, burdocks

The name "nigomi" is derived from the word "nikomi" (stew). The dish is similar to "nikomi" in Kyushu, but differs in that the chicken, root vegetables, and other ingredients are cut into 1 cm cubes.

Where it is made

Omura City

Main ingredients

Chicken thigh meat, peanuts, thick fried bean curd, potatoes, carrots, konnyaku, lotus root, burdock root, dried shiitake mushrooms, shredded konbu

This is a local dish that has been handed down in Omura City since ancient times.

Where it is made

Omura City

Main ingredients

hanpen, carrots, burdocks, kanpyo (dried gourd), kinu-saya (soybean sprouts), and broiled egg

The origin of the dish is that a man named Rokubei of Fukae Village (present-day Fukae Town, Minamishimabara City) devised an udon-like dish by mixing the powder of preserved sweet potatoes with…

Where it is made

Shimabara City, Tsushima City

Main ingredients

Sweet potato, yam, fish paste, green onion

A specialty of Nagasaki, “plate udon” is a noodle based dish renowned throughout Japan.

Where it is made

Nagasaki Prefecture

Main ingredients

Plate udon noodles, pork (+ shrimp, squid), napa cabbage or green cabbage, carrots, shiitake mushrooms, onions, kamaboko fish paste, quail eggs, ginger

There are various theories as to where the name champon comes from.

Where it is made

Nagasaki

Main ingredients

Pork, hanpen (red and white kamaboko or pounded fish cake), cabbage, green onion, bean sprouts, squid, prawns, clams (in summer), oysters (in winter), champon noodles

Since long ago, local households had a custom of slaughtering locally raised chickens to serve in a yosenabe hot pot for ceremonial family gatherings, and this is said to be connected to the…

Where it is made

Tsushima City

Main ingredients

Chicken or seafood (yellowtail, kingfish, rockfish, grouper, blackfish, conger eel), tofu, konnyaku, carrot, napa cabbage, onion, burdock root, leek, fresh shiitake mushroom

"Igirisu" is said to have its roots in the dish "Igisu Tofu" from the Imabari region in Ehime Prefecture, which uses Igisu seaweed.

Where it is made

Shimabara Peninsula

Main ingredients

Dried Igisu seaweed, Wood Ear mushrooms, Cotton tofu, Carrot, Peanuts

A local dish that has been passed down in Nagasaki since the early 1600s. Portuguese missionaries and traders in Nagasaki used to eat stews made with beef and pork during the cold months.

Where it is made

Nagasaki City

Main ingredients

Yellowtail, chicken, radish, carrots, dried shiitake mushrooms, sweet potatoes, dried whitebait, spring onion

“Goto udon” is a traditional specialty from the "Goto Islands", located in the westernmost part of Nagasaki Prefecture.

Where it is made

Goto Islands

Main ingredients

(For making “jigokudaki”) Goto udon, toppings (green onion, ginger, bonito flakes), egg

"Torimeshi chicken and rice" is a mixed rice dish for refreshments and handed down in the Meshiro area of Isahaya.

Where it is made

Isahaya area

Main ingredients

Rice, chicken

"Nuppe" is a local dish that has been passed down from generation to generation in the Isahaya area. In fact, similar dishes exist all over Japan.

Where it is made

Isahaya Area

Main ingredients

Chicken, Deep-fried tofu, Satoimo(=Japanese taro), Konjac(=yam cake), Gobou(=Burdock), Daikon radish, Carrot, Dried shiitake mushroom, Balled tofu

"Hana-hajiki" is a local dish of the Isahaya area. Various ingredients are arranged in a radial pattern on a plate and eaten while dipping them in hot and vinegared miso.

Where it is made

Isahaya Area

Main ingredients

Cucumber, Carrot, Deep-fried tofu, Konjac(=yam cake), Shrimp, Sasami (=white meat), Green beans

"Morobuta zushi" is a type of pressed sushi with a long tradition in the northern region of Nagasaki Prefecture.

Where it is made

All of northern Region of Nagasaki Prefecture

Main ingredients

Rice, Sea bream, Gobou(=Burdock), Bamboo shoots, Dried shiitake mushrooms, Dried radish, Freeze-dried tofu, Chikuwa(fish cake), Egg, Sushi Denbu, Parsley

“Kankoro Mochi” is a local specialty and has been enjoyed by the people of Goto region for many years.

Where it is made

Goto Region

Main ingredients

Sweet potato and glutinous rice

“Nagasaki Tempura” is a traditional dish, which dates to around 400 years ago, from the time of the Nanban trade period. This dish is inspired from fritters made by Portuguese people at the time.

Where it is made

All of Nagasaki Prefecture

Main ingredients

Fish and vegetables

"Kujirajaga" is one of them. It emerged in local households as a version of nikujaga (meat and potato stew) with whale meat, developed in the modern era after the birth of the traditional nikujaga.

Where it is made

All of Nagasaki Prefecture

Main ingredients

Salted whale, Potatoes, Carrots, Onions, Black Konjac(=yam cake) noodles, Green beans.

"Pasty" is said to be a dish introduced by the Dutch who entered and exited Dejima during the period of Japan's isolation.

Where it is made

All of Nagasaki Prefecture

Main ingredients

Chicken, Nagaimo (Japanese mountain yam), Shiitake mushrooms, Ginnan (ginkgo nuts), Bean sprouts, Boiled egg, Frozen puff pastry.

"Arumado" is a local specialty from the Hirado area, which served as a key point for overseas trade until the early Edo period.

Where it is made

Hirado District

Main ingredients

Boiled eggs, Fish paste

The regional dish from Ojika Island in the northern part of the Goto Islands, known as "Peanut Tofu," is made by crushing locally produced peanuts, mixing them with kudzu powder, and solidifying the…

Where it is made

Ojika-Cho

Main ingredients

Peanuts, Kudzu powder

Boiled and Dried Daikon Radish and Kanboko is a local dish of Saikai City. The combination of boiled and dried daikon radish and kanboko produces a taste unique to Nagasaki.

Where it is made

Saikai City

Main ingredients

Boiled and dried daikon radish, Kanboko (Nagasaki dialect for Kamaboko(=Fish cake)), Carrot

Lemon Steak is a local specialty that has been enjoyed in Sasebo City, Nagasaki Prefecture, since around 1955.

Where it is made

Sasebo City

Main ingredients

Beef, Lemon

Kuritsubo is a traditional simmered dish that has been enjoyed in Kawatana Town and Higashisonogi Town for a long time.

Where it is made

Kawatanaka town, Higashisonogi town

Main ingredients

Chicken thigh, Carrot, Lotus root, Gobou(=Burdock root), Konjac(=yam cake), Dried shiitake mushroom, Satoimo(=Japanese taro), Deep-fried thick tofu, Sweetened chestnuts, Kidney beans

Taishu Soba refers to a variety of soba (buckwheat noodles) that has been cultivated on Tsushima, an island with a history of soba production.

Where it is made

Tsushima

Main ingredients

Taishu Soba

"Tsubo-jiru" is a local dish of the Yukinoura district of Saikai City. Depending on the region, it is also called "Ingen-jiru" or "Tsuboki".

Where it is made

Yukinoura District

Main ingredients

Firm tofu, Gobou(=Burdock root), Dried Shiitake mushrooms, Konjac(=yam cake)

Nagasaki Milkshake is an iced dessert that originated in Nagasaki City in the late Taisho and early Showa periods.

Where it is made

Nagasaki City

Main ingredients

Milk, Eggs, Ice

"Hatoshi" is a dish introduced to Nagasaki from Qing (then China) during the Meiji period. The Chinese term "Hatoshi" is pronounced as "há duō shì."

Where it is made

Nagasaki City

Main ingredients

Shrimp paste, Bread

"Kanzarashi" is a traditional sweet that has been made in the entire area of Shimabara City for a long time.

Where it is made

Shimabara District

Main ingredients

Shiratamako (=glutinous rice flour)