page_title: Champon
hierarchical_section_title: Champon
caption_attribution_description: English: A bowl of champon noodles at the Chinese restaurant "Shikairo" in Nagasaki, Japan 日本語: 中華料理店「四海樓」, 長崎県長崎市
context_page_description: Champon, 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 the cuisine of China. 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.
  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 and scrambled egg are fried and served on top of rice.
  The Korean Jjamppong is a similar noodle dish with a spicy seafood broth.
context_section_description: 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 the cuisine of China. 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.
  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.
caption: Original Shikairō Champon
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