Tan Stew タンシチュ
Tongue Stew タンシチュ is called Tanshichū, because "Tan" is tongue, and "shichū" is stew. While there is a type that is Yoshoku, Niigata has its own variation that has historical roots that are more a Niigata-Italian cuisine than a dish under Yoshoku. That is why by some people who have an interest in history refer to it as Itarian Beef Tongue Stew. The stew is thick, hearty, and liquidy, made with tender pieces of beef tongue that takes special preparation and is served usually as quite the savory sauce. The stew was often served with rice, pasta, or vegetables, so that it could enhance other dishes especially the meaty ones. In 1922, a Historical Japanese-Yoshoku restaurant “Pia-ken” was a pioneer in Niigata Western cuisine. The founder of the restaurant was Matsutaro Ha worked at Pietro Migliore’s restaurant from 1912 (Meiji 45), 13 years. He would go off to study authentic Western cuisine in 1923 (Taisho 12) at Seiyoken in Tsukiji, Tokyo, and come back to open th...