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A dish that is often named as a "staple of simmered dishes" or "representative of home cooking" in Japan is "nikujaga," which is made by frying beef and potatoes and then sweetening them with soy sauce, sugar, mirin, and cooking sake.

There are many theories about the birth of this dish, but it is believed that Heihachiro Togo, a Japanese naval commander, was deeply involved in its creation. Togo, who had studied in England from 1870 to 1878, could not forget the taste of beef stew he had eaten there, so he ordered the chief cook of his warship to make it for him. The chief cook, however, unaware of the demi-glace sauce that is used in beef stew, relied on Togo's explanation that it contained "beef, potatoes and carrots," and made what turned out to be meat stew cooked in sugar and soy sauce. This sweet stew is said to be the origin of "nikujaga."

The famous birthplace of nikujaga is Kure in Hiroshima and Maizuru in Kyoto, both of which are connected to Heihachiro Togo. The recipe for nikujaga was published in the "Naval Kitchen Management Textbook" and is said to be the only one that remains today at the 4th Maritime Self-Defense Force School in Maizuru. Kure's nikujaga use may queen for the potatoes, and do not contain carrots or green peas. In addition, there are regional differences as well as a major distinction between eastern and western Japan, with the former using pork and the latter using beef for meat. The way it changes depending on the region may be one of the charms of nikujaga.

Nikujaga was arranged for the Japanese people who were not yet accustomed to Western cuisine, and the inclusion of soy sauce and sugar made it a healthy food and a "mom's favorite" in many households since the Edo period. We hope you will use our dishes and utensils to enjoy Japanese home cooking at home.

Ichiyougama's Mortar
https://www.shokunin.com/en/ichiyou/suribachi.html
Nakamura Douki's Copper-Made Yukihira Pot
https://www.shokunin.com/en/kiya/nabebuta.html
Nakamura Douki's Dantsuki Pot
https://www.shokunin.com/en/nakamuradouki/seiro.html#dan
Kiya's Pincers Pot
https://www.shokunin.com/en/kiya/yattoko.html
Kiya's Drop Lid
https://www.shokunin.com/en/kiya/otoshibuta.html

References
http://kyoudo-ryouri.com/food/1869.html
http://kyoudo-ryouri.com/food/1791.html
https://www.kanro.co.jp/sweeten/detail/id=731
https://livejapan.com/ja/article-a0000624/
https://bookstand.webdoku.jp/news/2014/05/08/090000.html
https://j-town.net/2020/02/21301904.html?p=all

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Beef is a symbol of Japan's civilization, and gyudon, a bowl of beef served on a bed of rice, has long been popular among the general public since the Meiji era.

It is said that the origin of gyudon can be traced back to "gyunabe (beef hot pot)," which was born at the end of the Edo period. With the arrival of the gyunabe boom and its encounter with the easy "donburi" culture that soon followed, it eventually led to the roots of gyudon, gyumeshi (beef rice bowl).

Yoshinoya, one of Japan's leading gyudon chain restaurants, has been in business for over 100 years. Its founder, Eikichi Matsuda, first set his eyes on gyumeshi, which was still in its infancy at the time, and in 1968, it embarked on a multi-store expansion.

One of the most appealing aspects of Yoshinoya is its attention to taste. Yoshinoya is thoroughly particular about its ingredients and use a rare part of grain-fed North American beef called short plate. It is unique in that it do not use chemical seasonings or artificial sweeteners as much as possible, and offer dishes that consist only of natural deliciousness.

Using Yoshinoya's recipe as a guide, our staff made gyudon by cooking beef and onions with a mixture of soy sauce, sugar, sake, mirin, apple juice, dashi stock, grated ginger, and a pinch of salt until the flavors were absorbed, using Nakamura Douki's Dantsuki Pot and Kiya's Drop Lid 180mm. The gyudon served in Seiryugama's Bowl was very tasty. We hope you will try it at home too.

Nakamura Douki's Dantsuki Pot
https://www.shokunin.com/en/nakamuradouki/seiro.html
Kiya's Drop Lid
https://www.shokunin.com/en/kiya/otoshibuta.html
Seiryugama's Donburi
https://www.shokunin.com/en/seiryu/donburi.html

Recipes (Please use DeepL.com)
https://cookpad.com/recipe/195791
https://youtu.be/HTOHB43mefQ

References
https://jbpress.ismedia.jp/articles/-/35173?page=3
https://www.yoshinoya.com/kodawari/story/
https://jouer-style.jp/11881
https://japan-gourmet.info/beef-bowl/
https://ja.wikipedia.org/wiki/%E5%90%89%E9%87%8E%E5%AE%B6

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Matsuya Shikkiten has been manufacturing and selling Echizen lacquer ware for a long time, which has a tradition of about 1,500 years. In 2002, Matsuya Shikkiten launched its original Shirakinuri, stacked box with a natural texture that makes the most of the grain of white wood.

Jubako (stacked box), which are carefully handled with the meaning of piling up good fortune in many Japanese households, can be used at various scenes, such as home parties and picnics, and also to serve Osechi dishes prepared for the Japanese New Year.

Thanks to its lightness and its ability to hold oil, it looks good with any dish of any cuisine. The easy-to-clean, easy-to-wash lunch box is also easy to incorporate into your daily life. We truly recommend Shirakinuri Lunch Box for your family's precious time.

Matsuya Shikkiten's Shirakinuri Lunch Box
https://www.shokunin.com/en/matsuya/