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 the store Pia in Hakusanura, Niigata City. When it opened the way it got its name was a name given to the first founder, Matsutaro Ma, by Italian cook Pietro Migliore, who affectionately called him "Pia" which means "pear" in Italian. Chef Matsutaro's family owned a pear business when he was training as a chef and thats why the word pear in italian was used as the nickname.

In 1927, it was transformed into the prefecture's first Café Pia-ken, and became a bustling place, attracting regulars of ladies and gentlemen who were at the forefront of the modern era. The menu had: pasta, pizza, gratin, stew, and curry, but also a Japanese menu. Dishes that it was known for was the thick Beef & Tongue Stew and Niigata Beef Hot Pot that had a miso sauce and thick pieces of beef. There are those who eat the dish with vegetables or with a side of rice or even pasta, so while it is most traditional to eat beef tongue with a lake of sauce it is not the only way to enjoy eating the dish.

https://pi-a.co.jp/a-la-carte/