Nikujaga

Nikujaga (, kød-kartofler) er en japansk ret. Den består af kartofler, gulerødder, svine- eller oksekød, løg, sukker og sojasovs.^[1] Jaga er kort for jagaimo, der betyder kartofler.^[1]

Nikujaga blev opfundet af kokke i den kejserlige japanske flåde i slutningen af det 19. århundrede.^[1] En historie går på, at flådeadmiralen Tougou Heihachirou beordrede flådens kokke til at lave en udgave af den bøfstuvning, der blev serveret i den britiske Royal Navy. Den historie er dog skabt som en del af en kampagne for Maizuru, Kyoto, der husede en kejserlig japansk flådebase, hvor Tougou var stationeret, som fødestedet for nikujaga.^[2] Myndighederne i Kure, Hiroshima, svarede i 1998 igen med en konkurrerende påstand om, at Tougou beordrede retten, men han var leder af flådebasen der.^[3]

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^ ^a ^b ^c "肉ジャガ" [Nikujaga]. Dijitaru Daijisen (japansk). Tokyo: Shogakukan. 2012. OCLC 56431036. Arkiveret fra originalen 25. august 2007. Hentet 2012-08-27.
^ Asami Nagai, "Cities claim signature dishes cooked up in navy galleys" Arkiveret 22. februar 2012 hos Wayback Machine, Yomiuri Shimbun, 5. februar 2000. Kontrolleret 24. marts 2009. "As it happens, Togo had studied naval science in Britain from 1871 to 1878, so Shimizu reasoned he must have eaten beef stew occasionally. 'We concocted a story that Togo ordered the cooks to fix something similar to beef stew,' he said."
^ Asami Nagai, "Cities claim signature dishes cooked up in navy galleys" Arkiveret 22. februar 2012 hos Wayback Machine, Yomiuri Shimbun, 5. februar 2000. Kontrolleret 24. marts 2009. "City assembly members believed Togo was stationed at the Kure naval base from May 1890 to December 1891, and theorized that he likely introduced nikujaga to the navy diet at that time to prevent vitamin B deficiency."

[d-1] "肉ジャガ" [Nikujaga]. Dijitaru Daijisen (japansk). Tokyo: Shogakukan. 2012. OCLC 56431036. Arkiveret fra originalen 25. august 2007. Hentet 2012-08-27.

[2] Asami Nagai, "Cities claim signature dishes cooked up in navy galleys" Arkiveret 22. februar 2012 hos Wayback Machine, Yomiuri Shimbun, 5. februar 2000. Kontrolleret 24. marts 2009. "As it happens, Togo had studied naval science in Britain from 1871 to 1878, so Shimizu reasoned he must have eaten beef stew occasionally. 'We concocted a story that Togo ordered the cooks to fix something similar to beef stew,' he said."

[3] Asami Nagai, "Cities claim signature dishes cooked up in navy galleys" Arkiveret 22. februar 2012 hos Wayback Machine, Yomiuri Shimbun, 5. februar 2000. Kontrolleret 24. marts 2009. "City assembly members believed Togo was stationed at the Kure naval base from May 1890 to December 1891, and theorized that he likely introduced nikujaga to the navy diet at that time to prevent vitamin B deficiency."

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