FEATURE: Recipe surfaces for SDF submarine curry

TOYAMA, Japan (The Japan News/ANN) - A version of a curry dish that the Maritime Self-Defence Force serves aboard its submarine Setoshio, was posted on its Twitter account. The tweet got more than 10,000 “likes” and received many positive comments.

The Self-Defense Forces’ Toyama Provincial Cooperation Office posted on its Twitter account a version of a curry dish that the Maritime Self-Defense Force serves aboard its submarine Setoshio. The tweet got more than 10,000 “likes” and received many positive comments, such as, “Thank you for sharing your precious ‘confidential information.’”
 The recipe is called “Setoshio Curry (home version).” In late September, Shuji Nagano, who served as captain of the vessel until July of last year, released a variation of a recipe he received when he was transferred to a section chief position at the office. 
 It is a chicken curry with the umami flavor of seafood, using ginger and canned scallops, as well as instant coffee. In addition to the ingredients and the recipe, it also includes notes such as “Mash and boil the scallops to bring out the flavor,” and “Split the onions into two separate batches and stir-fry to bring out the sweetness and keep the texture.”
 Regardless of whether they are personnel who work during the day or the night, or on sea or on land, MSDF units have a custom of eating curry on Friday afternoons so their days don’t run together. Curry recipes vary from vessel to vessel, and some municipalities with bases will advertise them as a “local gourmet” dish. The reason Nagano released the curry recipe was that he “wanted people to be interested in the Self-Defense Forces, even in Toyama where there is no [MSDF] base.”
 The recipe has been well received and people are leaving comments such as, “My mouth is watering just reading it.” It has also been retweeted over 4,500 times. “I didn’t expect it to get so much attention. The recipe is not designated as confidential, so please feel free to use it,” Nagano said.

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