Nagasaki Champon: A Fusion Noodle of Chinese and Japanese Created by Port City Nagasaki

Nagasaki Champon: Nagasaki Gourmet Created to Feed Chinese Students

Nagasaki champon was conceived around 1899 (Meiji 32) by Chen Pingshun, first-generation owner of Nagasaki Chinese restaurant "Shikairo," who sought to provide cheap and nutritious meals to Chinese students. Characterized by using pork bone and chicken broth soup with generous vegetables, meat, and seafood, and thick round noodles.

Characteristics of Champon

Characteristics of Nagasaki champon are "generous toppings" and "rich broth." Over 10 types of ingredients including cabbage, bean sprouts, onions, shiitake mushrooms, fish cake, pork, shrimp, and scallops may be included. Because ingredients are stir-fried first before adding broth, the umami is rich. The mainstream broth is a mellow milky white pork bone-chicken type.

Champon Specialty Restaurants in Nagasaki

Along with Shikairo (still operating), many champon specialty restaurants exist throughout Nagasaki City. "Ringer Hut" is also famous as a chain restaurant that spread Nagasaki champon nationwide.

Relationship with Sara Udon

"Sara udon" is a variation of champon, with thin fried noodles or thick steamed noodles topped with similar ingredients. When sightseeing in Nagasaki, comparing champon and sara udon is recommended.

Access

Champon restaurants are scattered at various locations along JR Nagasaki Station and Nagasaki Electric Tram lines. Shikairo is in the Oura district of Nagasaki City.