 OriginalShikairō Champon | |
| Type | Noodle soup |
|---|---|
| Place of origin | China (original)[citation needed] Japan (introduced)[citation needed] |
| Region or state | Nagasaki |
| Associatedcuisine | Japanese Chinese cuisine |
| Created by | Chinese restaurant in Nagasaki[1] |
| Main ingredients | ramen noodles, fried pork, seafood, and vegetables |
Champon (ちゃんぽん,Chanpon), also known asChanpon, is anoodle dish that is aregional cuisine ofNagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired byChinese 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 forchampon 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 inTottori,Shimane Prefectures, as well as the city ofAmagasaki inHyōgo Prefecture. In the city ofAkita, a version withmiso broth is served, with the soup filling the bowl almost to the point of overflowing.
InOkinawa, 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 KoreanJjamppong is a similar noodle dish with a spicy seafood broth, with similar origins as part ofKorean Chinese cuisine.
Champon was created in the late nineteenth century by Chinese immigrant Chen Ping Shun (1873–1939) who hailed fromFuqing, a city under the jurisdiction ofFuzhou, the capital ofFujian province. It was first served byShikairō (四海楼, Four Seas House), a Chinese restaurant founded inNagasaki in 1899. According to the restaurant's website, this was based on a dish inFujian cuisine, "tang rousi mian" (湯肉絲麵), more commonly known as rousi tangmian (肉丝汤面).[1][3] However, some have cast doubt on this claim as the rousi tangmian originates not from Fujian but fromJiangnan.[4] Furthermore, the champon bears far greater resemblance toGangtoumenmian (港頭燜麵), a dish native to Fuqing, than it does to rousi tangmian.[5][6]
The majority of the Chinese population inNagasaki Chinatown is fromFujian. In the middle of theMeiji era (late 19th century – early 20th century), the owner saw a need for a cheap, filling meal that suited the palates of hundreds of Chinese students who came to Japan for school. Nowadays,champon is a popular specialty food (ormeibutsu) of Nagasaki.[7]
There are several theories as to the origin of the wordchampon. One theory is that it was derived from theHokkien wordchia̍h-pn̄g (食飯), which means "to eat a meal",[1] which might fit the sense of "a hearty noodle dish made of mixed ingredients".[7] Another theory is that the word was derived from the word campur fromIndonesian, meaning "mixed" (seeNasi campur, aJavanese dish), which would fit the term's older sense of "mixed together".
The original sense of "mixed together" appears in texts from the mid-1700s.[8] Some Japanese dictionaries trace this to Chinese term攙和 ("to mix"),[8][9][10] pronounced aschham-hô in modernMin-Nan and aschānhuò in modernMandarin.
Usage to refer to the food item appears from the late 19th century to early 20th century, apparently originating from theShikairōChinese restaurant in Nagasaki.[11][12]
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