Navy Cooking Record - Between Salt and Sweet

Navy Cooking Record - Between Salt and Sweet

Cooking in the Navy was not just cooking, but was conducted under strict discipline and rationality. In cooking rice, rice and barley were thrown in after the water had been brought to a boil, and a long ladle was used to make a hole in the center, which required ingenuity to ensure even convection of heat. The part of the rice that was ten centimeters inside the outer rim of the kettle was considered the tastiest, and the cooks secretly gave priority to that part of the rice. For miso soup, dried sardines were soaked in water the night before to make broth, and in the morning the sardines were taken out when they had completely lost their flavor. Boiling the miso after adding it was strictly forbidden, and a strict lesson was strictly enforced: "Don't let the aroma go away.

Another characteristic of naval-style sukiyaki was the cooking method that emphasized consistency: the meat was first seasoned strongly with sugar and soy sauce, and no additions were allowed in the middle of the cooking process. The surface of the meat was quickly browned to lock in the flavor and prevent the flavor from varying. Each of these dishes reflected the order and rationality of the navy.

One of the most impressive incidents is the "Shiruko Incident. A cook kept adding salt with the intention of adding sweetness, and ended up making unusually sweet and salty shiruko. Surprisingly, however, the taste was not bad, and his comrades drank it down without a care in the world. This small mistake shows that even under the strict control of the military, there is room for a touch of humanity and humor.

These cooking methods were not mere meal preparation, but reflected the rationale of military discipline and food control. Even under the strictest control, a passing deviation would occur, and it would become a memorable episode. The naval cookery encompassed discipline, creativity, and sometimes unexpected laughter.