A representative dish with the taste of mother’s cooking. It’s origin is in the navy!
Nikujaga, a standard homemade dish has its origins in Maizuru. In 1901 when Heihachiro Togo, then the first Commander-in-Chief of the Maizuru Navy Base could not forget the taste of beef stew from when he studied in the UK for 7 years and ordered his cook to make “amani (sweet stew)”, namely, “nikujaga”, with Japanese seasonings such as sugar and soy sauce. Nikujaga, a tasty and nutritious dish then spread throughout Japan as a navy dish. The recipe was in the “Navy Kitchen Management Textbook”, which still remains in the Forth Marine Self Defense Force School in Maizuru.