Regional food and famous sweets of Nagasaki

Kankoro mochi rehydrates kankoro, thin sweet-potato slices that were boiled and dried, then pounds them with glutinous rice into a loaf. Toasted...

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Karasumi is a whole fish ovary cured with salt, shaped, and slowly dried. Nagasaki's amber mullet roe is the best-known form, with a dense, creamy...

Nagasaki castella bakes egg, sugar, wheat flour and syrup or honey in a rectangular mold, producing a fine moist yellow crumb and dark top.

Nagasaki champon cooks thick specialist noodles in a cloudy chicken-and-pork stock with stir-fried pork, seafood, kamaboko, cabbage and bean sprouts...

Classic Cruz sandwiches ginger-scented white chocolate between two thin, crisp wheat wafers.

Hatoshi sandwiches seasoned shrimp paste between white bread and deep-fries it into crisp golden squares or triangles with a springy, gently sweet...

Hikado simmers finely cut fish or meat, daikon, carrot, shiitake and sweet potato in seasoned broth. Grated sweet potato added at the end gives the...

Ikkoko is a Nagasaki sweet, read ikkokko, made by wrapping a black-sugar and starch-syrup filling in dough, coating it with sesame and baking it...

Nagasaki sara udon includes both thin crisp fried noodles under a thick topping and thick champon noodles pan-fried with ingredients and a small...

Shippoku cuisine gathers guests around a red lacquered round table to share large platters. It embodies Nagasaki's wakaran mix of Japanese, Chinese...

Turkey rice places pilaf or fried rice, spaghetti such as Napolitan, and sauced pork cutlet together on one Western plate in Nagasaki.

Omura sushi layers sweet vinegared rice with seasoned fish, shiitake, burdock, kanpyo, fish cake and other fillings in a shallow wooden mold, tops it...

Sasebo Burger is the collective culture of city shops making patties, buns, sauces and vegetables and generally cooking each hamburger after it is...

Sasebo lemon steak quickly cooks thin beef on a hot plate and finishes it with soy sauce sharpened by lemon juice.

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Igirisu simmers dried igisu seaweed in rice-bran liquid, mixes in fish, carrot, wood ear, shiitake, peanuts, tofu and other fillings, then sets the...

Shimabara kanzarashi floats many tiny boiled shiratama dumplings, chilled in local spring water, in a clear syrup blended from sugars and sometimes...

Rokubei on the Shimabara Peninsula kneads sweet-potato-derived flour with hot water, often using yam as binder, and serves the chewy noodles in broth.