The roots of champon are the Fujian cuisine of "tonnii noodles". Yuniku kaimen is a light soup made mainly of noodles with pork, shiitake mushrooms, b ... More
The roots of champon are the Fujian cuisine of "tonnii noodles". Yuniku kaimen is a light soup made mainly of noodles with pork, shiitake mushrooms, bamboo shoots, green onions, etc. Chen Pingjun, the first generation of Shikairo, added a volume to this, and devised "champon" by arranging thick soup, abundant ingredients, and unique noodles in a Japan style.
The roots of dish udon are "stir-fried meat noodles". Stir-fried meat noodles have no soup and are like yakisoba noodles today. It was created as a variation of champon by Chen Pingjun, the first generation of Shikairo, who invented "champon", and has become established as a Nagasaki specialty. One theory is that at that time, the import of sauces from abroad became popular, and domestic production also began to flourish. It is said that Heijun came up with a new taste of the dish based on the inherent flavor of this sauce. Even today, people in Nagasaki eat "dish udon" with Nagasaki's unique sauce.
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