Ramen
Nagasaki Champon
- 42Nagasaki
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- 42Nagasaki
Dish log

A Nagasaki noodle dish in which meat, seafood and vegetables are stir-fried and then simmered in broth together with the noodles.
Dish profile
About this dish
- Main ingredients
- pork, hanpen (red-and-white kamaboko fish cake), cabbage, green onion, bean sprouts, squid, shrimp, clams (summer), oysters (winter), champon noodles
- History and origin
- It is said to have begun in 1899, when Chen Pingshun, the owner of a Chinese restaurant, stir-fried vegetable and meat scraps, added Chinese noodles and simmered them in a rich broth to give Chinese students in Japan something cheap and nourishing to eat. Theories on the name include one that it comes from the Chinese word "shanpon" and one that it comes from Portuguese.
- When it is eaten
- Because it can be made in a single wok, it became an everyday home dish in Nagasaki Prefecture, and it is also served at many restaurants.
- How it is eaten
- The toppings and noodles are finished by simmering them in the broth, and a raw egg is sometimes added to taste. A rich broth based mainly on pork bones is considered Nagasaki Champon, while a lighter one based mainly on chicken bones is considered Obama champon.
Sources
- ちゃんぽん 長崎県 | うちの郷土料理:農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianClues to confirm: meat or seafood
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- HalalNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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