Kyoto
A representative dish with the taste of mother’s cooking. It’s origin is in the navy!
Maizuru Nikujaga
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.
Information provided by : gurutabi
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Shiga
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Kanagawa
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Saitama
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Chiba
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Nagano
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Tokyo
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Toyama
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Aomori