Champon

is a Japanese noodle dish with origins from China. It originated from Fujian cuisine , as it was invented by an owner of a Chinese restaurant, ''Shikairo'' at , Japan. In the middle of Meiji period, the owner saw a need for a cheap, but filling, meal that fitted the taste of hundreds of Chinese students who came to Japan for schooling opportunities. In Jaemulpo, Korea at the same time, Chinese people introduced a similar noodle dish. Nowadays Champon is a popular specialty food of Nagasaki and is a one of most popular Koreanized Chinese foods in Korea.

Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is added. A ramen noodle made especially for champon is added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodle is boiled in the soup. Depending on the season and the situation, ingredients differ. Hence the taste and style may depend on the location and time of year..

The word ''champon'' may also be used for many kinds of random acts where things are mixed. It can also be used to describe the practice of mixing different types of alcohol on a single occasion. The word is thought to have the same origins as the Okinawan dish ''chanpuru'' and the / word ''campur'' . In Korea, Champong is a slang which means mix-up.

Korean champon

Nagasaki style Champon is similar to a dish called '''' The Shandong version tends to be the most spicy. Due to the proximity of these locations, the three dishes most likely share the same origin.

In the late 19th Century and early 20th Century, many Chinese emigrated to Japan and Korea. There was a regular sea route between Nagasaki and Jaemulpo via Busan. Many of the Chinese immigrants opened restaurants and created new versions of their home food. In Korea, it became spicier by using red pepper, red pepper oil and Dubanjang . Today, it is a popular Koreanized Chinese dish that is common in Korea and even in Korean neighbourhoods around the world.