LOCAL NAGASAKI INGREDIENTS AND DISHES
Explore Nagasaki's exceptional local ingredients and cuisine. Surrounded by the sea on three sides, Nagasaki Prefecture is blessed with one of Japan's longest coastlines, offering an abundance of fresh and flavorful ocean treasures.
NAGASAKI INGREDIENTS
Experience a selection of ocean delicacies, from tender abalones to flavorful turban shells, all nurtured in the rugged waters of Nagasaki. At Nagasaki Nisshokan, we are excited to offer you these local treasures, many of which are found only in the seas of Japan.
SPINY LOBSTER
Spiny lobsters are one of the representative ingredients of Nagasaki, notable for their indescribably-plump texture.
ABALONE
Abalone, treasured as a traditional Japanese delicacy, thrives in the rough waters around the Nagasaki Peninsula and the Goto Islands.
TURBAN SHELL
Turban shells, tossed by the rough Nagasaki seas, are a true specialty of our city. Typically prepared as sashimi, grilled in the shell, or tempura.
RED SEA BREAM
Nagasaki sea bream has long been valued nation-wide as an auspicious ingredient. The delicate white flesh is subtly sweet.
LARGE HEAD HAIRTAIL / BELTFISH
The largehead hairtail, sparkling silver and long and slender in shape, is named for its resemblance to a samurai's katana.
TORA-FUGU FISH
Fugu fish, known as the most poisonous yet arguably most prestigious pufferfish, is carefully prepared by our chefs with decades of experience.
PIKE CONGER
Nagasaki boasts one of the highest catches of pike conger in Japan, where it is enjoyed in dishes such as refreshing "yubiki" and soup-based hot pots.
FLYING FISH
In Nagasaki, flying fish is fondly known as "Ago." Due to its vigorous activity, it is a lean and healthy fish high in protein.
WHALE
Nagasaki preserves a long history with whales, a local delicacy. Usually enjoyed as sashimi, this dish has persisted for over 1000 years.
NAGASAKI CUISINE
Delve into the world of Nagasaki's local cuisine. Enjoy our traditional dishes that have evolved over the centuries from our unique history and culture.
SHIPPOKU CUISINE
Indulge in the unique flavors of Nagasaki's "Shippoku," where flavors encompass a rich fusion of Japanese, Chinese, and Western nuances.
BRAISED PORK
An essential of Shippoku cuisine, this dish is cooked slowly until it reaches a beautiful golden color. Its rich tenderness melts in your mouth.
SARA UDON
A signature dish of Nagasaki cuisine, Sara Udon is a prominent dish in Nagasaki that reflects the influence of foreign culinary traditions.
NAGASAKI TEMPURA
Nagasaki Tempura is a local dish known for its sweet and soft batter. It features ingredients such as shrimp, white fish, and seasonal vegetables.
WHALE CUISINE
Nagasaki has a long history with whale cuisine, preserving a unique culinary tradition that still graces celebratory occasions.
HATOSHI
Hatoshi is a dish made by sandwiching shrimp paste between slices of bread and deep-frying it. A typical dish of Nagasaki households.
HIKADO
This nutritious and hearty Japanese stew is made with finely chopped fish, daikon radish, sweet potatoes, and carrots, all seasoned with soy sauce.
TORUKO RICE
This hearty Nagasaki dish features a combination of pilaf, spaghetti, pork cutlet with demi-glace sauce, and salad, all served on a single plate.