Nagasaki is rich in a wide variety of delicacies from the sea and mountains, and the fusion of various food cultures from China, Holland, Portugal, and other countries has led to the development of Nagasaki's unique and innovative flavors.

The Nagasaki Castella Cake is a confection that was brought to Japan by Portuguese missionaries in the mid-16th century, and is said to have originated in Spain and Portugal. The original method of making castella, which came to Japan, was to mix flour, sugar, and eggs in equal parts, put them into a baking pan (rectangular or round), cover it with a lid, and bake it over both high and low heat. Later, from the beginning of the Edo period, as the times evolved, the Castella Cake slowly changed, such as the mixing of ingredients and the addition of sugar dilution to the sweetening ingredients, etc., and with the continuous improvement of the production process, the present sweet and delicious Castella Cake with Japanese characteristics was gradually formed. "Nagasaki Castella Cake is still popular as a specialty of Nagasaki, and producers are trying to improve the traditional flavor and create modern castella cakes. ～The assorted noodle soup, with its rich ingredients, is the culmination of Nagasaki's culture!

Nagasaki okonomiyaki was first created by Mr. Chen Pingshun, the first-generation founder of the Chinese restaurant Shikairo, when he developed this nutritious yet inexpensive noodle soup for Chinese students living in poverty. At first, only pork and bamboo shoots were added to the noodles, but later on, abundant fish and shellfish such as squid, oysters, and prawns caught off the coast of Nagasaki were used. In addition, lye, which is usually added to the skin of gyoza, is added to the noodles to create a unique flavor. The word "chiken" is derived from the Chinese word for "dinner" in Hokkien. Another theory is that it comes from the combination of the sound of a Chinese gong and the sound of a Japanese drum. Chikkimen is a famous product that was born in Nagasaki from a combination of the founder, the food, and the environment. ～Japanese-Western-Chinese cuisine in one superb Nagasaki dish

Onabe daikon was originally a set dish used by Chinese living in Nagasaki's Chinatown to entertain Japanese and Westerners, but it was later introduced to ordinary Japanese families and evolved into the luxurious cuisine that is now commonly served in Japanese-style restaurants. The most distinctive feature of the "Tabiyaki Omakase" is that a number of people sit around a red round table and use their own chopsticks to share each dish on the platter, creating an atmosphere of "**** eating together (mutual courtesy)" and a warm and harmonious dining scene. In addition, it is customary for the host to say, "Please drink the finfish soup," before the toast is made. The table service dishes introduced to Nagasaki have long been influenced by both Japanese and Western cuisine, and have become a fusion of Japanese, Western, and Chinese dishes that are unique to Nagasaki. ～Familiar sweets from China

These sweets are said to have been introduced to Japan by the Tang people (Chinese) in the Edo period, and were originally made only for Chinese people. Nowadays, there are more than 10 kinds of common products, and some of the representative ones are money cakes, sesame flowers, and moon cakes. "Yori yori" is derived from the old Chinese twisted flower, which was made in Beijing, China, and is called "yori yori" in Nagasaki because it resembles twine and is easily broken. The "money cake," which is modeled after the shape of ancient Chinese coins, is a confectionary that symbolizes good fortune and luck. "Mooncakes are made by mixing chopped jujubes, nuts, dried fruits, etc. with lard to form a mooncake filling, which is then wrapped in a pastry and baked. These Chinese sweets can be purchased at Shinchi Chinatown and specialty stores. ～Early summer loquats in Nagasaki

While loquats have long existed in Japan as a wild plant, it is said that the "Mogi loquat" was first shipped from China in the 1830s and 1840s. A woman named Miura Shio brought back the seeds of this Chinese loquat and planted them in the field of her brother's house in Mogi Village, where they quickly grew and produced sweet fruits. Legend has it that this was the first generation of the Mogi loquat. Subsequently, the loquat has been carefully cultivated by grafting and other methods, and has become a seasonal delicacy of Nagasaki at the beginning of summer, and a specialty of Nagasaki that is known throughout Japan. The small, sweet loquat fruits are not only eaten raw, but can also be used to make sweets such as jelly, and many other processed products such as loquat tea made from loquat leaves. As a specialty of Nagasaki, loquats have developed a wide range of products. ～An indispensable delicacy on the table of Nagasaki people

Fish cakes are made from fresh fish, such as dogfish, mackerel, and sardines, which are produced in the area. The fish is first minced into a filling, then salt and seasonings are added, mixed thoroughly, and then molded and heated. There are different types of fish cakes depending on the heating method, such as steaming, baking, deep-frying, and boiling. The masterpiece of steamed fish cake is the itabe (steamed fish cake), the masterpiece of grilled fish cake is the tsukudani (bamboo tube fish cake), and the Ida fish roll, which is made with a large amount of eggs, is also unique to Nagasaki. Fish and yam croquettes, which are indispensable ingredients for the "chikkimen" assorted noodles in soup and the "sara udon" assorted noodles in stir-fry, are boiled, and the deep-fried fish cake, in which freshly caught mackerel and sardines are crushed and deep-fried along with the small spines, is a very popular product. Recently, new products such as peach-shaped fish cakes for celebrations, carp cakes for festivals in May, and fish cakes with a special flavor have been introduced, and the taste of these products is being improved.