Chanpon, Turkish Rice, Nagasaki Tempura and Castella

Chanpon, Turkish Rice, Nagasaki Tempura and Castella

Product Description

Chanpon, Turkish Rice, Nagasaki Tempura and Castella
Chanpon and Turkish rice (toruko raisu)

Nagasaki's most famous dish is champon, which is a hearty dish of noodles in a pork-based broth, filled with vegetables, bacon, shrimp, squid, and scallops. Chanpon invented by the 四海樓 first owner (Shikairo, Matsugaya-cho 4-5, Nagasaki-shi) in 19 century.

Turkish Rice, named after the country. It consists of a pork cutlet, dry curry mixed into rice, and a small serving of spaghetti over salad, all on the same plate. Who named this? Nobody knows.

Nagasaki Tempura/Castella
Nagasaki Tempura and Fukusaya-no Castella

Tempura was introduced to Japan in the mid-sixteenth century by early Portuguese Jesuites. Tokugawa Ieyasu, founder and first shogun of the Tokugawa shogunate of Japan, reportedly loved tempura.

The word "tempura", or the technique of dipping fish and vegetables into a batter and frying them, comes from the word "tempora", a Latin word meaning "times", "time period" used by both Spanish and Portuguese missionaries to refer to the Lenten period or Ember Days (ad tempora quadragesimae), Fridays, and other Christian holy days. Ember Days or quattuor tempora refer to holy days when Catholics avoid meat and instead eat fish or vegetables. The idea that the word "tempura" may have been derived from the Portuguese noun tempero, meaning a spicy condiment or peppery seasoning, or from the verb temperar, meaning "to season" has not been substantiated. However, the Japanese language could easily have assumed the word "tempero" as is, without changing any vowels as both languages are phonetically similar. There is still today a dish in Portugal very similar to tempura called peixinhos da horta, "garden fishies." The term "tempura" is thought to have gained popularity in southern Japan; it became widely used to refer to any sort of food prepared using hot oil, including some already existing Japanese foods. Today, the word "tempura" is also commonly used to refer to satsuma age, a fried fish cake which is made without batter.

There are roughly 3 type tempura in Japan now. 1. Tokyo: Eat in dipping sauce, 2. Osaka: Eat with salts, 3. Nagasaki: Some (soy, etc) taste out in batter

Castella is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.

Now a specialty of Nagasaki, the cake was brought by way of Portuguese traders in the 16th century. The name is derived from Portuguese Po de Castela, meaning "bread from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately 27cm long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative is po-de-l, also a portuguese cake. Note that there are similar types of sponge cakes named after the same fashion, in French: Pain d'Espagne, in Italian: Pan di Spagna, in Greek: Pantespani (Castile is a former kingdom of Spain comprising its central provinces, thus Pain d'Espagne and other variants are quasi synonymous to "bread from Castile").

In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins - and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo-era, in part due to the cost of sugar, it was an expensive dessert. When Japanase emperor's envoy was invited, the Tokugawa Shogunate presented the Castella. Over the years, the taste changed to suit Japanese palates.

Castella is made of natural ingredients, so its simple taste is a favorite of many Japanese people. There are now many varieties made with ingredients such as powdered green tea, brown sugar, and honey. They may be molded in various shapes; a popular Japanese festival food is baby castella, a bite-sized version.