Image: Wikimedia Commons
Yokosuka Kaigun Curry (Yokosuka Navy Curry) is a modern recreation of a curry recipe served in the former Imperial Japanese Navy during the Meiji era, and is a town-revitalization dish that originated in the city of Yokosuka. It recreates the method for 'curried rice' recorded in a 1908 navy cookbook, 'A Reference Book of Naval Culinary Techniques,' and it is a basic rule that it be served with milk and a salad on the side. It grew out of the activities of the 'Curry Town Yokosuka Promotion Committee,' launched in 1999 through cooperation between the city of Yokosuka, its chamber of commerce, and the Japan Maritime Self-Defense Force, and in principle it is served only at certified shops within Yokosuka City. The Imperial Japanese Navy of the Meiji era, whose sailors suffered from beriberi due to a diet centered on white rice, adopted a curry-flavored stew from the British Navy to improve nutritional balance — a practice regarded as one of the roots of Japan's curry culture — and Yokosuka Kaigun Curry is cherished today as a dish that carries this history forward.
Origin
In the Imperial Japanese Navy of the Meiji era, beriberi caused by vitamin deficiency from a diet centered on white rice was a serious problem. Following the example of the British Navy, a thickened, curry-flavored stew poured over the staple rice was adopted as a nutritious meal aboard ships to supplement protein and vitamins. A 1908 navy cookbook, 'A Reference Book of Naval Culinary Techniques,' records the method for making curried rice at the time.
History
In 1998, after hearing from the Commander of the Yokosuka District of the Japan Maritime Self-Defense Force about the rivalry between the cities of Kure and Maizuru over the origin of nikujaga, the city of Yokosuka began researching its own curry culture as a city with ties to the navy. In 1999, the city government, chamber of commerce, and Maritime Self-Defense Force worked together to launch the 'Curry Town Yokosuka Promotion Committee,' which recreated the recipe from 'A Reference Book of Naval Culinary Techniques,' giving rise to 'Yokosuka Kaigun Curry.' It has since become established as a town-revitalization dish involving restaurants and souvenir shops throughout the city.
Features
Based on the recipe recorded in 'A Reference Book of Naval Culinary Techniques,' the basic method involves stir-frying flour and curry powder to make a thickened roux, then simmering it with beef, potatoes, carrots, and onions. Following the practice of serving milk and salad alongside meals aboard ship at the time to maintain nutritional balance, it is a basic rule that Yokosuka Kaigun Curry also be served with milk and a salad. Certified shops around the city each add their own arrangement to the ingredients and seasoning of the roux.
Main Ingredients
Food Culture
Known as an example of a port town with deep ties to the navy, Yokosuka, uncovering a military-food recipe as a local historical asset and putting it to use in town revitalization; many restaurants throughout the city now offer their own arrangements of 'Yokosuka Kaigun Curry.'
How It Differs from Home Cooking
While most home-style curries use store-bought curry roux, it is a basic rule that Yokosuka Kaigun Curry use a roux made from flour and curry powder based on a Meiji-era navy cookbook, served together with milk and a salad.
Famous Shops
横須賀海軍カレー本舗
神奈川県横須賀市若松町1-11-8
A two-minute walk from Keikyu Yokosuka-chuo Station. The first floor is a Yokosuka souvenir shop, and the second floor is a restaurant designed to evoke the officers' quarters of the battleship Mikasa.
ミカサカフェ
神奈川県横須賀市本町3-33-3
A cafe at the entrance to Dobuita Street. Serves Yokosuka Kaigun Curry recreated from the 'A Reference Book of Naval Culinary Techniques' recipe, as well as 'Hatsushima Pork Curry,' certified by a Maritime Self-Defense Force minesweeper.
| よこすか海軍カレー レトルトパック | A retort-pouch curry recreating the recipe from 'A Reference Book of Naval Culinary Techniques.' A standard souvenir available at souvenir shops such as Yokosuka Kaigun Curry Honpo.Where to buy →PR |
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FAQ
Q. Can Yokosuka Kaigun Curry be eaten anywhere?
A. No, as a rule it is served only at certified shops within Yokosuka City, so it generally cannot be enjoyed at restaurants outside the city. Buying it as a retort-pouch souvenir is an exception.