About Nagasaki
If you’re visiting Nagasaki, go to an izakaya to be delighted by the finest fish!
Special gourmet experiences that you can’t enjoy anywhere else in the country await you in Nagasaki, home to the largest number of fish species in Japan. Whether you’re a veteran epicure or a traveler full of curiosity, step into Nagasaki’s comfortable IZAKAYA for unforgettable moments of mouth-watering seafood! This article will offer you plenty of information about Nagasaki’s fresh fish gourmet and specialty dishes, as well as the charms of its izakaya culture. Why not make the most of the tastes of Nagasaki?
The largest number of fish species in Japan! Try lots of different fresh and delicious sashimi in Nagasaki
Japan: an island nation surrounded by the sea.
For many foreign travelers, the fresh, delicious marine produce that lives in these rich waters is one of the attractions when visiting Japan.
Nagasaki Prefecture is a particularly special area, said to have a treasure trove of fish. Surrounded by the sea on three sides, Nagasaki Prefecture is a gathering place for all sorts of fish from the East China Sea that have followed the currents here, and is blessed with abundant fishing grounds formed by the complex coast. As a result, the prefecture’s catches consist of more than 250 species of fish, making it known as the area with the most fish species in Japan. Thanks to this, one of Nagasaki’s appeals is the ability to find rare fish that even visitors to gourmet cities like Tokyo are normally unable to enjoy. You can also savor fish from each of the four seasons through the year.
Taste the fresh, delicious sashimi unique to Nagasaki!
For the best sashimi, head to an izakaya!
Have you head of izakaya? These are casual Japanese eateries, well-loved as places where you can enjoy a meal or drink with friends or colleagues. The character of izakaya means that you can have fun while sharing a variety of dishes, including yakitori (grilled chicken), sashimi, karaage (deep-fried food), edamame, and dashi maki tamago, Japanese-style rolled omelets.
The pleasure of a meal and conversation in a relaxed atmosphere is one of their charms—izakaya offer unique experiences of chatting with other customers or the owner (often referred to as “taisho”).
Not only do Nagasaki’s izakaya offer the finest sashimi, they also provide cuisine made using local ingredients and Nagasaki’s specialty gourmet dishes. Eat these paired with a locally made alcohol for true excellence! Experience warm hospitality as you try genuine dishes and local drinks at reasonable prices!
Horse mackerel and shochu are must-tries!
When it comes to Nagasaki’s specialty dishes, horse mackerel (aji) is a must! It is customary to enjoy fresh horse mackerel as sashimi, served with soy sauce and wasabi. As the fish has some fat, pairing it with a light ponzu sauce (made with citrus fruits in soy sauce) gives it a wonderful refreshing flavor.
There are plenty of other ways of serving horse mackerel! In particular, fried horse mackerel boasts a crisp outside and juicy middle. This is delicious with a tartar sauce or other sauce, but we also recommend simply savoring this dish with salt.
Enjoy the fantastically fresh taste unique to Nagasaki, which boasts some of Japan’s best catches of horse mackerel!
Nagasaki also offers a diverse array of local drinks, including sake, shochu, and umeshu, excellent when paired with local dishes. Choosing what you will drink with your meal that day is another pleasure here. Enjoy barley shochu from Nagasaki however you want to: oyuwari (mixed with hot water), on the rocks, with soda, and more.
Nagasaki Prefecture also has an ordinance that promotes saying a toast (kanpai) with drinks made in Nagasaki Prefecture based on tradition and culture. Try enjoying a toast with your locally made drink!
The unique culture of “shime”
Japan is home to a culture of enjoying one last item (“shime”) after savoring delicious food at an izakaya. This is normally chazuke (tea over rice) or ramen, but in Nagasaki, onigiri rice balls and champon (a noodle dish) are also well-loved as shime. “Shime onigiri” have attracted particular attention as a food culture unique to Nagasaki, and even surprise Japanese people who live outside of Nagasaki. They are so unique that they are even featured on TV programs.
Another unmissable meal is Goto udon, one of Japan’s three major udon varieties!
In contrast to regular thick udon noodles, Goto udon is characterized by its light texture and thin shape. It is particularly excellent when served with ago dashi, stock made from flying fish cooked on a charcoal fire, with the refreshing sweetness and richness of the dashi bringing out the virtues of the udon.
Other delectable Izakaya menus in Nagasaki Prefecture
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Dishes made using Nagasaki Wagyu beef
Nagasaki Wagyu beef has been recognized as the best quality meat in Japan in the Wagyu Olympics, and is characterized by the beauty of its marbling and its tenderness. Nagasaki Wagyu is used in a variety of dishes—not only is it served grilled, it is also eaten as steaks, in sukiyaki hotpot, and as hamburgers. Enjoy its luxurious and juicy flavor.
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Unzen ham
Unzen ham is a kind of pork sausage often seen in Nagasaki’s supermarkets and on the menus of its izakaya. It is traditionally made in Unzen City in Nagasaki Prefecture. This is a highly versatile ingredient that can be eaten plain, but is also delicious in sandwiches and dishes such as chahan fried rice and pasta.
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Buta no kakuni
Buta no kakuni, containing gently simmered pork (buta), is characterized by the mouth-meltingly tender pork soaked with salty-sweet sauce. This dish has its roots in a dish of simmered pork called tomporou, which came to Nagasaki from China in the Edo period (1603–1868).
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Kanboko
Kanboko” is the local name for “kamaboko” fish cakes in Nagasaki. Around Japan, kamaboko are generally made from walleye pollock, but in Nagasaki a variety of fish is used, including horse mackerel, flying fish, lizardfish, and sardines. As a result, Nagasaki kamaboko boast a wide range of rich flavors, and you can enjoy different tastes to other regions. They are used in a variety of dishes, and are eaten plain, grilled, stewed, in salads, and more.
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Hatoshi (shrimp toast)
Hatoshi consists of shrimp or minced fish paste sandwiched in sliced bread then fried in oil. It has a mouth-watering texture, with a crispy outside and tender inside. It is well-loved as a dish with traditional flavor that is easy to eat, reminiscent of fast food.
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Oden
Nagasaki oden consists of “kanboko” from Nagasaki’s kanboko stores stewed in Nagasaki’s specialty ago dashi (flying fish stock) soup. It is characterized by the concentrated umami flavor of the fish. Oden is particularly popular in the colder seasons, and this dish is often eaten in izakaya or at home.
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Hitokuchi gyoza
Nagasaki’s hitokuchi gyoza (single-bite gyoza) are characterized by their small size, and their crisp and fragrant skins coupled with the juicy ingredients inside will make you want to eat more and more of them. The flavors, cooking times, and temperatures vary depending on the eatery, so make sure you try a variety of stores.
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