champon

Champon is a popular noodle dish originating from the port city of Nagasaki, Japan. The name derives from the Chinese word "chapei," meaning “lump of mixed.” It traditionally consists of thick, flat rice noodles served in a rich, mildly aromatic broth made from a blend of pork stock, chicken stock, and sometimes kombu (kelp). The broth is seasoned with a base of miso and sometimes soy sauce, giving it a slightly sweet and savory profile.

The dish is known for its layered texture and mixed-protein composition. Typical ingredients include thinly sliced pork, shrimp, squid, and clams, along with vegetables such as cabbage, bean sprouts, bamboo shoots, and carrots. Pork or chashu (braised pork belly) provides a hearty flavor, while seafood contributes freshness and umami. Dried shiitake mushrooms are added for depth. The rice noodles are cooked al dente, then tossed in the broth with the other components, and finished with a sprinkle of shichimi togarashi (seven-spice pepper) or a dash of sesame oil.

Champon is traditionally served in a large communal bowl, encouraging a shared dining experience. The dish developed in the early 20th century as a convenient meal for sailors and workers in Nagasaki, benefiting from the blend of Chinese, Portuguese, and Japanese culinary influences. Over time, the recipe has diversified to include variants such as “suame” champon, which uses sesame oil and kombu, and “kuroyaki,” a black version flavored with squid ink to enhance the dish’s visual appeal. In contemporary Japan, champon is often found in ramen shops and specialized eateries, and its popularity extends to cuisine in the United States and other Pacific Rim countries.

Champon remains a staple of Nagasaki cuisine, celebrated for its comforting broth, harmonious mix of proteins, and cultural significance as a bridge between East Asian culinary traditions.