Full steam ahead: how ‘navy curry’ conquered hearts in Japan | Japan
The sailors aboard the navy vessel Hashidate know what’s for lunch long before the telltale aromas escape from the galley. Yosuke Oyama, the ship’s chef, has been up since dawn, softening onions and occasionally stirring a pot of chicken stock that has been simmering for several hours. He slices carrots and potatoes, places strips of beef on a tray and performs a quick inventory of the other ingredients – among them a selection of spices, apple puree, ginger and garlic and, for extra umami, a red wine and honey reduction. After a chorus of “Itadakimasu” – bon appétit – the mess deck is silent except for the appreciative noises made by the ravenous men and women of Japan’s maritime self-defence forces (SDF). Justin’s Navy curry 1 “The crew love hamburgers, steak, sushi and ramen … they eat a lot like children,” jokes Oyama, a navy chef for three decades who is more accustomed to cooking for up to 500 sailors at a time. “And curry is always a winner.” With each spoonful, they are upholding …








