When talking about local delicacies in Nagasaki, besides the commonly seen “Champon noodles”, “Kakuni” (braised pork belly) is also a must-try dish for many travelers. During the Edo period, Nagasaki served as a crucial port for international trade, especially with China. As Chinese merchants and students arrived, they brought with them the dish “Dongpo Pork”, which gradually adapted to Japanese culinary styles over time and evolved into what is now known as “Kakuni”. Typically, Kakuni is served in a steamed bun, similar to the Taiwanese “Gua Bao”. However, in recent years, some restaurants have tried different approaches to present this traditional dish — one of them being the “Kakuni Cutlet”.…