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What’s the best way to eat Japanese cream stew and rice, together or separate?

16 Comments
By Shannon, SoraNews24

Alongside curry, cream stew is another easy-to-make comfort food that people in Japan love pairing with rice, especially during the winter months. There’s something else that cream stew and curry have in common too, which is that there’s a debate among Japanese foodies about the best way to serve and eat it.

As with curry, there are two schools of thought. One is that the stew and rice should be “separate,” with the stew neatly covering only part of the rice on the plate when it’s served, and the diner should mix them together little by little, bite by bite. The other philosophy is that since they’re going to get mixed “together” eventually anyway, you should just go ahead and pour the cream stew all over the rice from the very start before you even start eating.

▼ “Separate” cream stew and rice

Screen-Shot-2023-12-01-at-14.12.46.png

▼ “Together” cream stew and rice

Screen-Shot-2023-12-01-at-14.12.54.png

It’s something that some people have very strong feelings about, and so House Foods, Japan’s leading cream stew mix maker, held a survey addressing the separate-versus-together debate. After collecting responses from 5,617 people, House Foods found that 68 percent of respondents serve/eat stew and rice “separately,” while 32 percent serve/eat them “together.”

When broken down by prefecture, the survey revealed that 80.2 percent of people in Tottori Prefecture eat stew and rice separately, followed by 79.5 percent in Shimane Prefecture (Tottori’s neighbor in western Japan) and 78.9 percent in Toyama Prefecture.

In terms of stew and rice together, Okinawa Prefecture took the top spot with 61.7 percent of respondents, Aomori Prefecture was in second place with 49.6 percent, and Tokyo came in a close third with 48.5 percent. Aomori and Tokyo are both located in eastern Japan, and other eastern prefectures such as Yamanashi, Gunma, and Tochigi had a high percentage of stew-and-rice-together fans too.

House Foods also surveyed what ingredients Japanese people commonly add to their stew. Onions, potatoes, and carrots seemed to be the standard, and the main protein tended to be chicken (65.2 percent). Other common proteins were scallops (32.7 percent), shrimp (27 percent), salmon (19 percent), clams (18.9 percent), and oysters (18.9 percent).

So if you’re looking to try cooking or eating Japanese cream stew, you’ve got some decisions to make.

Sources: Kyodo News via Hachima Kiko, PR Times

Insert images ©SoraNews24

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© SoraNews24

©2024 GPlusMedia Inc.

16 Comments
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Separate, together, I don't care. Both look devastatingly good. It's the same with curry. Now, I'd rather do the mixing myself, but I wouldn't send either one of them back.

4 ( +5 / -1 )

I love adding brussels sprouts in my cream stew.

4 ( +6 / -2 )

The pictures made me hungry by just looking at them.

4 ( +5 / -1 )

Another option is to eat cream stew with hot and buttery garlic bread instead of rice. Mmmmm.

7 ( +7 / -0 )

The only way is the way you prefer.

2 ( +5 / -3 )

SkepticalToday  09:39 am JST

The pictures made me hungry by just looking at them.

Some dishes look palatable and yummy by the way they look, like this stuff!

4 ( +5 / -1 )

Japanese rice is only good for one thing: sushi.

For any other rice dish, Basmati rice or Jasmine rice is far more tasteful and less stodgy.

1 ( +4 / -3 )

Another vote for separate, as in different meals completely. Stew alone or with bread.

-2 ( +3 / -5 )

I don't like Japanese cream stew, it has a weird chemical taste.

I like cauliflower cheese or regular bechemel type white sauces, or even Japanese "gratin" or doria which use mild tasting white sauces.

My wife makes cream pasta, which is usually just pouring real cream into butter-fried bacon, asparagus, spinach etc. Its absolutely delicious.

So I don't know what is in Japanese cream stew, but its certainly not cream, or that much milk like bechemel. My guess would be palm oil, starch to thicken, that torigara chemical chicken stock and maybe some msg.

fwiw, I like Japanese beef stew. Its only the cream one that is awful.

1 ( +4 / -3 )

We all have different tastebuds and various opinions regarding cream stew. My wife makes everything from scratch, for me, no one so far can top her, but again, it's just a preference, nothing more, no right or wrong way, but I will say, when you make cream stew from scratch it is always better than the packaged crap they sell at stores, she puts spinach, green peas, potatoes, and REAL sausage, NOT the Japanese thingy they sell in the stores and try and pass it off as sausage.

So I don't know what is in Japanese cream stew, but its certainly not cream, or that much milk like bechemel. My guess would be palm oil, starch to thicken, that torigara chemical chicken stock and maybe some msg.

Hearing that makes me never want to eat pre-packaged stew mix, just gross.

-3 ( +1 / -4 )

I can only eat cream stew with bread. Rice is for curry.

-3 ( +2 / -5 )

My mouth is watering just looking at that. I'm fine either way.

1 ( +2 / -1 )

I am fine with stews and curries without rice. They have enough starch already, especially if potatoes are one of the ingredients. I wonder how many Japanese eat curry or stew without rice.

1 ( +1 / -0 )

I looked it up, and here's the best selling cream stew roux

https://housefoods.jp/products/catalog/cd_1,090998,stew,roux,stmix.html#materials

The roux contains more salt than milk powder. You make the stew by adding water, not milk, so they resulting stew will only contain a tiny amount of actual dairy. Its basically starch thickened water plus mixed stock cubes. If you have the energy, grate up some onion, lightly fry it and add milk. It'll be way better.

-1 ( +0 / -1 )

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