The mission of 巨人のシチューハウス (Kyojin no Shichūhausu - The Giant's Stew House) is to educate and inspire a passion among people here in Japan for real Irish Food and Culture, by providing a selection of authentic, traditionally made comfort foods in an environment unique to my experiences of home in Ireland.
With this in mind, I carefully considered what foods from home I've missed the most during my time in Japan. As I think back to my childhood, one memory stands out more than the rest. That is arriving home from school to a pot of fresh Lamb Stew that my mother would have cooking on the stove. As soon as I opened the door, wonderful smells of meat, vegetables and herbs stewing away would give rise to a tremendous hunger that often resulted in the burning of my tongue as I dipped my spoon into the boiling stock.
I think every Irish person will have their own memories of stews from home, be they traditional lamb, beef & guinness or even seafood chowders to name but a few.
I hope that by using this ancient method of Celtic cooking as a base, I can achieve my mission of inspiring a love in Japanese people for real Irish Food & Culture.
Stewing & The Celts
Stewing is an ancient method of cooking common throughout the world.
However, in 1700 BC the Celts, while copying the Greeks, created bronze cauldrons to hang over an open fire, called a ‘Spit’ to cook.
Around the same time, the Celts came to Ireland moving through Europe and this cauldron would become the dominant cooking tool.
Within the cauldron a variety of meat, vegetables and herbs were stewed slowly for several hours.
For example, The Celts in Ireland viewed sheep as an essential part of survival. It was a source of wool for clothing, milk for drinking & making cheese and eventually food. This meat would be tough so it would be stewed for several hours to perfectly tenderize.