Champon

Champon
Original Shikairō Champon
TypeNoodle soup
Place of originChina (original)[citation needed]
Japan (introduced)[citation needed]
Region or stateNagasaki
Associated cuisineJapanese Chinese cuisine
Created byChinese restaurant in Nagasaki[1]
Main ingredientsramen noodles, frying pork, seafood, and vegetables

Champon (ちゃんぽん, Chanpon), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine.[2]

Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year.[citation needed]

Although Nagasaki Champon is the best-known rendition, there are other variations found in Japan. Ankake no Champon is a soy-sauce based variant found in Tottori, Shimane Prefectures, as well as the city of Amagasaki in Hyōgo Prefecture. In the city of Akita, a version with miso broth is served, with the soup filling the bowl almost to the point of overflowing.

In Okinawa, Champon is a rice dish where assorted vegetables, thinly-sliced meat (pork, luncheon meat or corned beef hash) and scrambled egg are fried and served on top of rice. The Korean Jjamppong is a similar noodle dish with a spicy seafood broth, with similar origins as part of Korean Chinese cuisine.

  1. ^ Cite error: The named reference shikairo was invoked but never defined (see the help page).
  2. ^ "Champon". Ang Sarap. 4 February 2019. Retrieved 15 March 2022.