A NOODLE MAKER’S GUIDE FROM NAGASAKI, JAPAN
Noodles, recipes, history and local food culture—shared from a noodle maker in Minamishimabara.
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START WITH TWO NAGASAKI CLASSICS
NOODLES · BROTH · INGREDIENTS · HISTORY
A hearty noodle soup in which springy noodles, vegetables, pork and seafood are brought together in one wok. Learn how champon differs from ramen and why the noodles matter.
Explore the champon guideCRISPY NOODLES · SAUCE · HISTORY · CULTURE
A Nagasaki dish of noodles topped with a savory, thickened sauce of vegetables, seafood and pork. Discover its crisp thin noodles and its lesser-known thick-noodle style.
Explore the sara udon guideFEATURED STORIES
Recipes are only the beginning. We look at noodle making, regional history and the everyday food culture of Nagasaki.
COOKING
A practical introduction to the noodles, broth, seafood and vegetables that come together in one wok.
ReadNOODLES
How the noodles, cooking method and generous mix of ingredients make champon its own dish.
ReadNAGASAKI FOOD CULTURE
Thin and crisp or thick and pan-fried: an introduction to the two styles found in Nagasaki.
ReadEXPLORE BY TOPIC
FROM THE PEOPLE WHO MAKE THE NOODLES
Carino Shokuhin is a noodle manufacturer in Minamishimabara, Nagasaki. This guide draws on the knowledge of people who work with noodles every day, while exploring the recipes, history and culture that surround champon and sara udon.
Visit the Carino Shokuhin factory pageFOR INTERNATIONAL FOOD PROFESSIONALS
Restaurants, distributors, retailers and food buyers outside Japan can contact Carino Shokuhin with their country or region, intended use, preferred product type and estimated quantity. Product availability, export requirements, minimum quantities and delivery terms are confirmed individually.
