March 4 - Before my first visit to Nagasaki when I was a student, my friend from Sasebo told me to expect wonderful Chinese food. In those days I was always looking for a meal that was cheap, filling and tasty. Because I lingered in Nagasaki for several days, I discovered two famous specialty dishes of the region that met my three requirements - "champon" and "sara udon."

Later I learned that a Chinese cook living in Nagasaki had invented champon during the Meiji period. Based on a dish from China's Fujian province, champon usually consists of pork, shrimp, squid, and vegetables served over special thick noodles in a soup made from chicken and pig bones.

Sara udon noodles, in contrast, are thinner and usually deep-fried, making them crispy. They are served on a flat dish over stir-fried vegetables, seafood and pork with no broth.

Now whenever I return to Nagasaki, I have a difficult time deciding which dish to order. On the first day of my recent visit to Nagasaki, I ordered sara udon. As I bit into the crunchy noodles, I concluded that, after all, I liked sara udon better. The next day, however, I ordered a plate of champon, and I lost my confidence in that decision. It was so delicious, too!

I look forward to returning to Nagasaki someday, but I will still face a dilemma. Champon or sara udon?

Until next time,

Jim