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Hirado Champon Nagasaki Prefecture is famous for its Champon noodle dish. In Hirado there are many different types of Champon such as those with stock made from flying fish or with regional ingredients as special toppings. |
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Hirado Champon Nagasaki Prefecture is famous for its Champon noodle dish. In Hirado there are many different types of Champon such as those with stock made from flying fish or with regional ingredients as special toppings. |
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Hirado Beef Hirado is the home of the Japanese Black Cattle. Records show that cattle have been grazing here for over 1200 years. The region has a mild climate and clear air, and the grass contains just the right amount of salt. The cattle of Hirado produce meat that seems to melt in your mouth and has a subtle, aged flavor. You can enjoy Hirado beef at yakiniku grill restaurants or as part of a Japanese set lunch or other dishes at various restaurants. |
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Hana (flower) Castella This is one of the confectionaries that was made at the end of the Edo Period by a confectionery craftsman in Edo (present day Tokyo) according to orders given by Lord Matsura. It was found in the original “Picture Book of 100 Confectioneries” that was exhibited for the first time in 1998, which enabled the reproduction of Hana Castella after an interval of 150 years. The Castella cake is filled with Azuki bean paste and baked in the shape of a flower and is popular for its exquisite taste. |
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Gobômochi The recipe of this rice cake (mochi) was introduced about 440 years ago by the Chinese Ôchoku. It is made with brown sugar and is named after Gobô, greater burdock root, which it seems to resemble in shape and color. |
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Agricultural Products In the rich natural environment of Hirado, a variety of fruits and vegetables are grown. Greenhouses, used for the cultivation of strawberries and asparagus, create a favorable environment for the crop and Hirado is slowly establishing itself as a brand name for these products. Another famous product of the region is the Shiitake mushroom that is popular even as far as the Kansai region. |
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Kasudôsu A sweet brought to Japan about 400 years ago by priests from Portugal and Spain. Each piece is about the size of a matchbox and has been dipped first in egg yolk and then in molasses, after which it is lavishly covered with sugar. It is still often used as a delicacy for the Chinshin style tea ceremony which originated in Hirado. |
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Locally-brewed Sake Hirado produces a variety of famous sake, using quality water and great skill. Some of the breweries can also be visited for tours of the brewing process. |
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Kawachi Kamaboko Kamaboko’s main ingeredient is minced fresh fish such as lizard fish, croaker, saurel and sardine that are caught in the nearby sea. The minced fish is wrapped in straw and steamed according to a local recipe from Kawachi that has been passed down for over 100 years. Its rustic traditional taste is enjoying increased popularity. |
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Ago Ago means flying fish in the regional dialect and is a local specialty that can be prepared in various ways. Salt-dried or broiled Ago is often enjoyed with a cold beer. |
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Flounder Dishes Flounder is a specialty of Hirado. It is often enjoyed as sashimi, but when fried, it is especially crisp and tasty. It can be prepared in tempura, chazuke and a variety of other ways. The annual Flounder festival is held annually from the beginning of January to the beginning of May, during which people can enjoy various flounder dishes at many places throughout Hirado. |
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Products from the sea Hirado is blessed with the richness of the surrounding sea. There is a flourishing trade in products, such as kamaboko, Uchiwa shrimp and fish including flounder and red sea bream. These products are also exported out of Nagasaki prefecture and are a vital part of Hirado`s tourist industry. |
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Taichazuke This dish is mainly made of boiled rice with a topping of red sea bream over which hot green tea is poured. |
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| Omorimono Omorimono are edible decorations made from sugar and are mostly used for Buddhist altars. |
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Chiyoka This folded pancake with sweet bean paste filling is made locally on Oshima Island and is often bought as a souvenir to take home and eat. |