B-class classics
Maizuru Nikujaga
- 26Kyoto
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- 26Kyoto
Dish log
Maizuru's nikujaga, based on the "umani" (sweet simmered dish) in a former Imperial Navy cookery textbook, from a city that claims to be the birthplace of nikujaga.
Dish profile
About this dish
- Main ingredients
- Beef, potatoes (Danshaku potatoes), onion, konnyaku, sesame oil, sugar, soy sauce
- History and origin
- The "umani" in the "Kaigun Chugyo Kanri Kyokasho" (Navy Galley Management Textbook), published in 1938 and kept in Maizuru, is considered to be nikujaga. In June 1995, volunteer citizens formed the "Maizuru Nikujaga Festival Executive Committee," and in October of the same year, Maizuru City declared itself the birthplace. The anecdote that Togo Heihachiro had beef stew made is said to be a story spread by this committee.
- When it is eaten
- Besides being served at restaurants in Maizuru, it is the focus of the "Maizuru Nikujaga Festival," an event at which the executive committee cooks and serves nikujaga from time to time.
- How it is eaten
- Following the steps in the navy textbook, beef is stir-fried in sesame oil, sugar and soy sauce are added, then konnyaku and potatoes, and finally onion, and everything is simmered until done.
Sources
- 100年フード 認定一覧 広島県（海軍ゆかりの食文化） | 文化庁 · Government agency · Source checked 2026-10-12
- まいづる肉じゃがまつり実行委員会 · Industry association · Source checked 2026-10-12
- この会について | まいづる肉じゃがまつり実行委員会 · Industry association · Source checked 2026-10-12
- 肉じゃが - Wikipedia · Encyclopedia · Source checked 2026-10-12
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