Kiritanpo

以米、水和麴釀造而成的日本傳統醸造酒。根據精米步合與製法的不同，衍生出大吟釀、純米、本釀造等多元品類，各產地亦各具風韻。近年在海外的人氣急速竄升，如今在世界各地餐廳裡與葡萄酒並駕齊驅，成為餐酒搭配的選擇。

A fusion dish born from trade between Chinese and Japanese in Edo-period Nagasaki. A bowl with pork bone broth containing vegetables and seafood, symbolizing cultural integration. First served at a restaurant in 1899. Embodies Nagasaki's history and cross-cultural exchange, now popular both domestically and internationally.

A distinctive oden style developed in Shizuoka City, Shizuoka Prefecture. Characterized by black fish cake products, beef tendon, and thick fried tofu on skewers, topped with aonori (seaweed powder) and kinako (roasted soybean powder). Evolved from post-war yatai culture, deeply loved by locals. Valued for its unique taste and cooking method distinct from oden in other regions.

A regional ramen specialty from Takayama, Gifu Prefecture, featuring a clear, transparent soy-based broth with medium-thick curly noodles. Toppings are kept minimal—chicken, chashu pork, narutomaki, and scallions—honoring the delicate flavors of simple ingredients. Continuing Hida region culinary traditions from the Edo period, it thrives among famous restaurants in Takayama's historic old town. Regarded as a hidden gem of regional Japanese ramen culture.

A distinctive Nagasaki udon dish featuring fried, crispy yellow egg noodles topped with a savory gravy containing pork, shrimp, and vegetables. The signature appeal lies in the textural contrast—crispy exterior meets chewy interior. Alongside champon, it represents Nagasaki's iconic Chinese-influenced cuisine, evolving from Edo-period cultural exchange. Remains an essential soul food in local Nagasaki dining traditions.

以醋飯搭配新鮮海鮮的日本代表料理。握壽司的形式於江戶時代確立，如今享譽全球。這是職人精湛技藝與對食材執著追求所孕育的藝術性飲食文化。