Nikujyaga

(jagaimo &emdash; potato, carrot, onion, niku - beef/pork)

image

Nikujyaga

Japanese shoyu (soy sauce) is a very versatile flavoring and is used in many types of Japanese cooking. For Japanese people, shoyu is a reliable ally that can turn any dish into a familiar one. NIKUJAGA is a Western type of stew made of meat, potatoes, onions and carrots seasoned simply with salt and pepper. By adding a dash of shoyu, this simple stew takes on a taste that makes it a Japanese favorite &emdash; especially among young people, who consider this relatively new dish in Japan as one of their own.

Shoyu was originally made by fermenting the juices of heavily salted fish, meats, vegetables, grains and beans. (Miso is a good example.) The production of shoyu was refined over time, and shoyu is now produced by fermenting primarily soybeans and salt. Although high in sodium, shoyu provides a reasonable amount of protein and amino acids along with small amounts of various vitamins and minerals. The complex flavor, as well as the nutritional value, comes from the process of fermentation. When used appropriately, shoyu can play a significant role as a versatile seasoning in many of the world’s cuisines.

Domo’s owner/chef Chef Gaku Homma strongly advocates the proper use of shoyu. On the Domo Restaurant website, he has written extensively about the use and misuse of shoyu and the effects that the over consumption of shoyu can have on taste and health. (He confesses that as a child he would drink a small cup of shoyu to raise his temperature so that his mother would keep him home from school.) He worries that American diners use too much shoyu in Japanese restaurants, especially in sushi restaurants. Over the past few years, a growing number of guests at Domo have said they’re allergic to shoyu. We suspect that this issue is directly linked to the overuse of this seasoning. The consumption of a large quantity of shoyu can cause headaches, fever, hives and shaky hands. (For more information, see “A Story of Soy Sauce” http://www.domorestaurant.com/brushstrokes.html).

Since it opened, Domo Restaurant has not offered shoyu, salt or pepper as condiments on the tables or by request. This is sometimes misunderstood, and some of our guests have become upset when their requests for additional soy sauce were declined. On the other hand, Domo Restaurant has been voted the Best Japanese Restaurant in Denver for the past 11 consecutive years, and I believe it is because Domo’s owner and staff have been strongly committed to presenting the Japanese cuisine served at Domo the way it was intended to be; without additional shoyu or other seasonings. This shows the character of Domo Restaurant, interested in consumer health and correct presentation over pandering service. 

One serving of NIKUJYAGA provides approximately:
90 calories (5%),  10 grams carbohydrates (3%), 1.3 grams dietary fiber (5%),  6 grams protein, 3 grams fat (5%), 1 % cholesterol,  17% Vitamin A, 5% vitamin C,  22% potassium, and 12 % sodium.
               
Supplier: Shamrock Foods, Nishimoto Trading Co.
Product origin: USA, Mexico