Nagasaki

  • Fukusaya Castella

    Founded Kan'ei Era. Original castella with living zarame sugar using traditional methods.

    Craftsmen hand-cut pieces making even edges moist. Red wrapping paper and chiyogami small-cut castella are Nagasaki souvenir staples.

  • Nagasaki Karasumi (Bottarga)

    Luxury delicacy of salt-cured dried mullet roe.

    Processing method transmitted by Portuguese said to be origin, pairing with both Japanese and Western alcohol. Diverse products by usage including sliced and grated powder.

  • Gunkanjima Coal Chocolate

    Black cocoa crunch imitating coal mine coal.

    Jet black appearance and crunchy texture are conversation pieces. Package features Gunkanjima photos.

  • Kankoro Mochi

    Goto traditional snack kneading dried sweet potato and glutinous rice.

    Simple sweetness and colorful flavors like purple sweet potato and mugwort are popular. Cut and lightly toast in toaster oven for doubled fragrance.

  • Loquat Jelly

    Luxurious jelly enclosing one whole Mogi loquat.

    Freeze and eat half-thawed for sherbet texture. Shelf-stable at room temperature, convenient for summer gifts.

  • Goto Camellia Oil Skincare Set

    Fragrance-free, additive-free first-pressed camellia oil.

    Versatile oil usable from cleansing to hair care. Popular with women as island souvenir.

  • Sasebo Burger Potato Chips

    Local snack reproducing lettuce and beef aroma.

    One bag delivers burger feeling as unique souvenir. Cheese flavor appears during limited periods.

  • Nagasaki Miniature Shippoku Set

    Palm-sized ornament reproducing Shippoku cuisine.

    Wooden round tray with precisely arranged pork kakuni and sashimi models, popular for parlor decoration.

  • Hasami-yaki Mug Cup

    Scandinavian taste indigo dot pattern mug. Microwave safe.

    Young ceramicist unit design. Lightweight and optimal for everyday use.

  • Ago-dashi Pack

    Authentic flying fish broth easily with tea bag style.

    Unsalted, additive-free, foolproof even for cooking beginners. Hit product with many out-of-prefecture repeat customers.

  • Mogi Loquat

    Early summer taste of Nagasaki boasting Japan's number one shipment volume.

    Sweetness concentrates with warm sunshine and sea breeze bringing tidal components. Flesh is thick and juicy with small seeds in many varieties. JA Nagasaki Kenoh brands as "Nagasaki Biwa," achieving high prices at Tokyo markets.

  • Ago-dashi (Flying Fish Broth)

    Fragrant Japanese broth from grilled and dried flying fish.

    Traditional method of charcoal-grilling flying fish caught in Goto waters then sun-drying. Light on impurities with elegant umami, treasured for udon, miso soup, and hot pot broths.

  • Iki Sea Urchin

    Rare fresh sea urchin harvested by ama divers in Genkai Sea.

    Raised in mineral-rich rocky shores with rich sweetness and clean aftertaste. During May-August harvest season, shops serving uni-don rice bowls form long lines on the island.

  • Nomo-n Aji (Horse Mackerel)

    Nagasaki brand horse mackerel. Ikejime immediately after catching.

    Machine anchor fishing catches one fish at a time preventing body damage, with high fat content. All shipped individuals tagged with brand tags guaranteeing quality.

  • Mikawachi-yaki Porcelain

    Porcelain characterized by snow whiteness and delicate underglaze painting.

    400-year history, developed as Hirado Domain's official kiln during Edo period. Intricate paintings of ivy and dragons received high praise at international expositions.

  • Hasami-yaki Porcelain

    Everyday porcelain gaining popularity with modern designs.

    Mass-produced inexpensive daily tableware from Edo period. Contemporary young artists incorporate Scandinavian taste, stocked at lifestyle shops nationwide.

  • Nagasaki Pearl

    Well-lustrous Akoya pearls cultured in calm Omura Bay waters.

    Calm inland bay and moderate water temperature suit pearl cultivation, with fine grain texture reputed. Pearl extraction experiences held once annually at Pearl Sea Resort.

  • Iki Shochu

    Iki's unique barley shochu maintaining 2/3 barley and 1/3 rice koji ratio.

    Distillation technique transmitted from China over 500 years ago is the origin. First shochu to receive WTO GI designation worldwide in 1995. Features light aroma and sharpness, flavor holds even with carbonated water.

  • Goto Camellia Oil

    Cosmetic and culinary oil cold-pressed from pesticide-free wild camellia seeds.

    Goto Islands are Japan's leading camellia habitat, with islanders traditionally using for hair oil and food. Rich in oleic acid and oxidation-resistant, optimal for skincare and pasta cooking.

  • Nagasaki Wagyu

    Japanese Black cattle winning Prime Minister's Award at National Wagyu Ability Fair.

    Raised with abundant spring water from Unzen-Shimabara and homemade feed, with excellent marbling and lean balance. Available at yakiniku restaurants and Shippoku cuisine within the prefecture.