What Food To Try in Nagasaki and Food Prices

Shippoku - Nagasaki-style multi-course meal - A colorful combination of seasonal vegetables, seafood, and meats presented on many small dishes, each with distinct flavors. Traditionally enjoyed during special occasions, it encourages sharing and conviviality around the table.

Kujira - Whale meat dishes - Slices of whale served raw as sashimi or cooked in various preparations, showcasing its unique texture and deep flavors. Locals often enjoy this at specialized restaurants, but it can be a surprising first experience for outsiders.

Champon - Noodle soup - A hearty mix of thick noodles, pork, seafood, and vegetables in a rich, creamy broth. It's a popular lunch option, especially enjoyed at local noodle shops where slurping is encouraged—just don't forget to say "itadakimasu!"

Kakuni - Braised pork belly - Tender pork belly simmered in soy sauce, sugar, and sake until melt-in-your-mouth perfection, often served with a side of rice. Commonly found at izakayas, it's a comforting dish perfect for dinner.

Hirami Goya - Bitter melon stir-fry - Stir-fried bitter melon with tofu and pork, balancing earthy flavors and nutrition. Locals frequently eat this as a side dish, enjoying it most during the summer months when the bitter melon is in season.

Yaki-Soba - Fried noodles - Served hot with vegetables and a choice of chicken or seafood, stir-fried and garnished with a special sauce. A typical street food option, best enjoyed at local festivals or food stalls where you can devour it on the go.

Ikameshi - Stuffed squid - Squid filled with rice, braised and steamed to achieve a tender, flavorful dish. It's a notable regional specialty, often shared among locals during picnics or family gatherings.

Seasonal Croquette - Korokke (varies by season) - Crispy breaded and fried croquettes stuffed with mashed vegetables or meat, varying by the season's harvest. You’ll find locals snagging these as popular street food in the cooler months, making for a warm snack on chilly days.

Bancha - 番茶 (coarse green tea) - A traditional Japanese green tea made from mature leaves and twigs, typically brewed strong and served hot. Locals enjoy bancha daily, often paired with rice meals or during casual afternoon chats (it’s a common staple to share with friends).

Shoo-ju - 焼酎 (distilled spirit) - A clear spirit distilled from sweet potatoes, rice, or barley, usually enjoyed on the rocks or with water. It’s particularly popular during celebratory meals and often sipped slowly as part of a social gathering (a little goes a long way, so pacing is key!).

Shiratama Zenzai - 白玉ぜんざい (sweet red bean soup) - This dessert features chewy rice flour dumplings served in a warm, sweet red bean soup, giving a comforting texture and flavor. Typically enjoyed during traditional festivals or colder months, it’s perfect after an evening stroll (try it with a sprinkle of matcha for extra depth).

Castella - カステラ (sponge cake) - A fluffy, sweet sponge cake made with sugar, flour, eggs, and starch syrup, typically enjoyed as an afternoon snack with tea. It’s often gifted during special occasions, like birthdays or local festivals (the texture gets even better with age!).

Shimanami Chocolate - 島並チョコレート (craft chocolate) - Locally produced chocolate crafted from beans sourced from Nagasaki, known for its smooth texture and rich flavors. Best enjoyed during the summer months when temperatures rise, locals savor it while exploring scenic spots (it’s become a trendy gift to bring back home).