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【Food Review ● Japan】Katsushika Tonkatsu, Nagasaki – Thick-Cut Pork Loin and Signature Kakuni Cutlet at a Local Favorite
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”.…
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【Food Review ● Japan】Chuka Daihachi Ekimae Branch, Nagasaki | Authentic Champon near Nagasaki Station – A Convenient Dining Choice
When it comes to iconic local dishes in Nagasaki, champon (ちゃんぽん) is probably the first thing that comes to mind for many people. Champon originated during the Meiji period (late 19th to early 20th century). Due to a large population of Chinese immigrants in Nagasaki, the Chinese restaurant “Shikairou” created this dish to provide students with an affordable and nutritious meal. Inspired by Fujian-style noodles, champon is a fusion of Japanese ramen and Chinese-style noodle soup. It features a rich broth made from pork and chicken bones, enhanced by stir-fried vegetables – a hallmark of champon. Today, many restaurants in Nagasaki specialize in champon, each offering different ingredients and cooking…
