What is Nikujaga?

Nikujaga is a food from Japan, which consists mainly of meat and potatoes. In fact, the term means "meat-fotat" in Japanese. Potatoes serve as the main component of the bowl, while the meat acts as an aromatic component.

In order to create nikujaga, the meat is first added to the pan of boiling oil and toasted. Then chopped potatoes and other ingredients such as vegetables, peppers, soy sauce, onion, sugar and some alcoholic beverage based on rice are added to the pan. The mixture is left to cook for 15 to 20 minutes.

Nikujaga is usually consumed with steamed white rice and miso soup. It is mainly made of spices of fermented rice and barley or soybeans called MISO; And Dashi Stock, whose most common form consists of seaweed and tuna skipjack. Nikujaga can be considered seasonal food, as it is most often prepared in winter. It is also a popular meal in Izakayas, which are a facility in Japan THPO administration of informal places to unfold on a hard dayWork and serving food and drink. Minced or ground beef are also commonly used. In the parts of eastern Japan, pork is used instead of beef. Carrots and snow peas are the most popular selection of vegetables.

The chefs of the imperial Japanese Navy (IJN), who was the Navy of Japan during their position as an empire between 1868 and 1947, is attributed to the creation of Nikujaga. According to Togo Heihachiro legend, he recognized as one of Japanese naval personalities and called "Nelson of the East" Western writers, wished to imitate beef that saw the British Royal Navy during his stay in Britain in the 1970s. The Japanese version of this European food was born shortly afterwards.

at the age of 90, Maizuru, a small town in Kyoto Prefecbyla considered the birthplace of Nikujaga for his position as basesy for ijn. Another story is that the food came from the town of Kure, which is in Hiroshima prefecture. The government claims that Togo has ordered chefs IJN to produce food as a chief of the staff of the naval base during their stint.