Naval Beef Stew
The beef stew beloved by Admiral Togo
About Naval Beef Stew
Naval Beef Stew (海軍さんのビーフシチュー, Kaigun-san no Beef Stew) is a dish rooted in Japan's naval history, famously admired by Heihachiro Togo, the 7th Commander-in-Chief of the Sasebo Naval District, during his studies in Britain.
In Sasebo, in 2003, this dish was recreated based on the historic naval cookbook "Kaigun Kappoujutsu Sankousho" (Naval Culinary Reference Book). Taking inspiration from this recipe, local hotel restaurants and long-established Western-style eateries each added their unique twists, giving rise to "Naval Beef Stew," a beloved comfort food known to many.
Although it is called beef stew, variations abound, offering different bases such as beef bone broth, demi-glace sauce, or tender beef shank, providing a rich and hearty experience in every bowl.
Reviews
There are no reviews yet.
Regional cuisine of Nagasaki region
Japanese Cuisine - Local cuisine
Kind of food
Recommended
-
![Bungo Beppu Bay Chirimen]()
Bungo Beppu Bay Chirimen
Oita / >Seafood -
![Funa Kanroni (Sweet Glazed Carp)]()
Funa Kanroni (Sweet Glazed Carp)
Ibaraki / >Local cuisine -
![Hashirii Mochi]()
Hashirii Mochi
Shiga / >Local cuisine -
![Sukugarasu Tofu]()
Sukugarasu Tofu
Okinawa / >Local cuisine -
![Ariake Sea Cuisine]()
Ariake Sea Cuisine
Saga / >Local cuisine -
![Wild-Caught Freshwater Eel]()
Wild-Caught Freshwater Eel
Fukui / >Don dish -
![Japanese Spider Crab]()
Japanese Spider Crab
Shizuoka / >Seafood -
![Broad Beans]()
Broad Beans
Kagoshima / >Local cuisine
