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Fried rice
Boiled rice and barley shallow-fried with finely chopped beef,
flavoured with salt, pepper, oyster sauce and soy sauce with mirin.
Curry rice
Rice, barley and pieces of sweet potatoes simmered until done in
a sauce made of minced beef, carrots, onions fried in butter or lard
and seasoned with curry powder, salt and pepper.
‘Parent and child’ bowl
Chicken simmered with onions, mushrooms and green peas, with
an egg added at the end. Served on the mixture of rice and barley.
Grated yam soup
Soup made of fish stock flavoured with soy sauce, and grated yam
(with a very slippery texture) added to it.
Miso soup with clams
Miso soup with onions, taros and canned surf clams cut into pieces.
Beef stew with miso
Stew made of beef, carrots, potatoes and onions, thickened with
lard and flour. Flavoured with tomato purée, soy sauce, sake,
salt and miso.
Pork simmered ‘cultured’ style
Deep-fried balls made of minced pork mixed with finely chopped
onions and ginger, simmered in soy sauce with sugar.
Potatoes in sour miso dressing
Boiled potatoes in pieces dressed in a mixture of mustard, sugar,
miso and vinegar.
Potato croquettes
Mashed potatoes mixed with yolk, shaped into small ovals, coated
with breadcrumbs and deep-fried.
Fried ship’s biscuits
Ship’s biscuits deep-fried in sesame oil, served with sugar.
A characteristic feature of most dishes included in the 1935 navy collection
of recipes was the prevalence of meat (beef and pork), lard, potatoes,
onions and canned ingredients. By the late 1930s army menus would also
follow this trend, but the innovation of army meals proceeded less
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