Nikujaga from Kure

“Kure no nikujaga” uses make-in for potatoes and is characterized by being made with certain ingredients such as beef, konnyaku, and onions. There are no carrots or green peas in it. The root of nikujaga is “sweet boiled,” which was born as a result of trial and error to make “beef stew,” a subordinate cook who was once told by Marshal Togo Heihachiro to make “beef stew,” which has never been eaten There was a theory that it wasn't there, and how to make it was described in the “Naval Kitchen Business Management Textbook” at the time. Not only was it a nice menu for soldiers who enjoyed eating during the long voyage, but it can also be said that it was a menu that saved lives. If you put a lot of meat in a large pot, the umami of the meat will come out even more, and it will soak into ingredients such as potatoes and become delicious.