Pilaf rice and Neapolitan spaghetti accompanied with pork cutlet topped with demi-glace. As with the name of the dish, it was inspired by the Turkish and born in Nagasaki. Many different shops have different ingredients and toppings, resulting in different tasting pilaf rice, spaghetti and pork cutlets. Tsuruchan is a rather well-known cafe that sells this dish.
Nagasaki's Sara udon can actually be split into two types: one that uses the same fat noodles as in champon that are grilled with toppings then served in soup, or thin noodles fried in oil and then covered in a thick starchy sauce. However, the type with the fat noodles is the original. Actually, the same shop that created Nagasaki champon created sara udon by making yakisoba with the same ingredients as champon. You'll have a hard time choosing between the thin noodles that have become common today or Nagasaki's special fat noodles. Many shops offer both, so please make sure which one you're ordering. It might be good to go in a group and order both so you can compare them.
While traveling in Nagasaki, you must try the local specialty called Champon. The dish is similar to ramen, but the noodles are boiled in the broth. A Chinese-based dish contains meat, seafood, vegetables and springy udon noodles stir-fried together in a thick soup for a cheap and filling meal. It's become such a representative dish of Nagasaki that you can find it in not just in specialty restaurants or Chinese restaurants, but in all kinds of restaurants around the city.
Guzoni is a traditional soup from Nagasaki’s Shimabara peninsula made with vegetables, meat, fish, and mochi rice cakes. The dish was created in the 17th century during the Shimabara Rebellion, when rebels combined wild mountain vegetables with fresh seafood and mochi rice cakes from local farmers to make a soup that sustained the fighters for several months.
The coastline of Nagasaki blesses the region with one of the best locations for fishing in Japan, and most definitely some of the best seafood delicacies. You will get to try out numerous seafood dishes in the form of sushi, sashimi and seafood rice bowls in Nagasaki.
A special mention is the whale meat in Nagasaki. Historically, Nagasaki whale meat has been recognized as extremely fresh. From whale bacon, hyakuhiro (small intestine of whale) to sashimi platter, you will have a whale of a time dining in Nagasaki seafood restaurants.
Shippoku ryori is one of the best examples of the various multicultural influences in Nagasaki cuisine. It combines elements of Chinese, Dutch, and Portuguese cooking and fuses them together with Japanese sensibility. Common dishes include tai (red snapper) fin soup, braised pork, fried chicken, and tempura eaten around a red lacquered table similar to a Chinese family-style meal.
Castella is a sweet, moist sponge cake. Based on a recipe originally introduced by Portuguese missionaries in the mid-16 century, the Castella was created in Nagasaki with a unique Japanese flavour, with a different look and baking process from the original Portuguese recipe. Check out the interesting history behind the origins of Castella that date back to 1571, during the Age of Discovery.
You may be familiar with Milk seki, a sweet drink made with a blend of milk, egg and sugar. On a warm summer day, sipping on a cup of Milk seki sounds like the perfect idea. Milk seki in Nagasaki is to be eaten, not drunk. Indulge in the various variations of Milk seki in Nagasaki as you find yourself served with Milk seki with loads and loads of shaved ice.