Tan Stew

Tan Stew also known as Tanshichu and means "Tongue Stew" in Japanese and refers to cow tongues. It is part of Yoshoku Cuisine that has been a historic Niigata specialty that was popularized from Matsutaro Aida "Pia-ken" who learned from his master Chef Miola "Italia-ken". As the name states it is a long time stewed dish and is often times served with other long slow simmered dishes to keep consistency of meats really soft and moist, so it is popular with the older crowds as many stews served alongside Tan stew tend to be fall off the bone. Tan stew is commonly served with vegetables and mushrooms with a side of bread, butter fried eggs over a macaroni gratin, on top of a menchi katsu and rice, charred and placed over herb seasoned beef rice or "Gyuniku Kayaku" bowl. 

          
Pia-ken ピーア軒, 1923, founder Matsutaro Aida made the first Authentic Western Restaurant in Hakusanura, Niigata City. The store's name ``Pia'' comes from the Italian word ``pere,'' meaning pear, and the reason for it being a pear is that it was the nickname of Matsutaro Aida who owned a pear business when training as a chef. Pia Ken's food had evolved with the history of Niigata City aimed to be widely loved by the people of Niigata. Menu items that have been around historically is the "gratin" doesn't have macaroni and is known as the first "Chicken Gratin" as it uses onions with chicken and shiitake. The sauce for the gratin uses milk, fresh cream, cheese, wheat flour and butter. Lastly they are known for their Beef curry (onions, carrots, flour, Curry powder, beef tallow, lard, chutney, bouillon, garlic, ginger, banana, fond de veau, milk, apple). 

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The most famous dish is the "Tan stew" gyutan for beef tongue that is often ordered as double set with slow simmered beef with the Demi sauce (beef tendon, chicken bones, carrots, potatoes, onions, wheat, butter, oil). The Demi sauce plays a very important role as it is a concentrated sauce that can help add great flavor to roasts, soups, and braises with a savory richness.

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