- Delicacies In Shimabara Peninsula
Here is the explaination of the origin with Guzoni. During the Shimabara Rebellion, the leader Amakusa and the believers were trapped in the castle. Rice cakes are the food for soldiers to eat. Putting the rice cakes and ingredients together, once cooked, it becomes the meal called, Guzoni Nowadays.Materials. Which includes potatos, burdock, lotus roots, cabbage, mushrooms, chicken, fish plates, grilled eel, fried eggs, garland
Shimabarrice dumplings are balls made of glutinous rice flour and cooled with "Shimabara springs". Topped with honey, sugar, and a specially made syrup. It has such a mouth-watering smell and it tastes delicious. It melts quickly after you have eaten it making it all the more tasty. The famous local cuisine.
[Production methods] Knead the glutinous rice flour into a ball. Cool it with cold water after boiling them first. Then put the rice balls into the cooled syrup and it's ready to eat, leaving a very satisfying after taste.
First, you cut the sweet potato into wafer-shaped pieces, and then dry and grind it into a powder. Then use the proper utensils to make it into noodles. Once this is finished, the black noodles should taste like Udon noodles.
Legend has it, that after the Shimabara Rebellion, one of handmade experts immigrated to Shimabara from Kagawa Shodoshima. He brought this technique to Shimabara. It's also said that China's introduced Somen. Only using the wheat flour of Shimabara as well as excellent spring water, to form a unique flavor Shimabara Tenobe-Somen.
People always call the puffers "coffin box" in Shimabara. Because they are trying to say that even if the coffin is placed next to people, they will eat it too. There is a cuisine that's called, "Ganedaki". Which means, "Ganba" Which is one of the exquisite cuisines of Shimabara. They cook it like so: After the puffer fish is cut into chunks and fried, soy sauce is added, along with some wine to help with the seasoning. Then prunes are added and garlic leaves are boiled until they're dry. After you boil it with water, you stir it quickly and eat them with spicy grated radish and prunes which are made from the soy sauce, wine, and vinegar.
Taira Crab is also often called, Watarigani. Which is one of the most delicious seafood dishes to make in the right season from Taira Harbour. This cordial name has been in the Shimabara Peninsula since ancient times. Production season is from summer to autumn, but you can eat it throughout the year. Many visitors visit there for the purpose to taste this dish.
A special dish which uses red seaweed from the Ariake sea. Ingredients include carrot, fungus, mushrooms, fish (mackerel, sardines, whitefish)...etc. Cut them into small pieces, boil them with sugar, and soy sauce. Once it's solidified, slice them and put them on to a plate. It's very delicious, it feels good going down on the throat. Simple, yet delicious.
Nagasaki Chanpon has about 100 years of history. Put seafood and vegetables into the soup and boil it with both pork and chicken bones. The local ingredients gives it a unique flavor that's different from Nagasaki-Chanpon. One of the best Chanpon in Japan (Nagasaki, Amakusa, Obama).
Local ingredients from local fishermen, people in Unzen call Japanese anchovys Etari. Usually eaten with sweet potatoes and other sweet ingredients, the combination of the two gives it a unique flavor. There are many people who eat this dish with wine on the side.