Kure is a 30 minute train ride from Hiroshima. The port town has a population of 250-thousand. The historic shipbuilding town still turns out large tankers and other vessels. It's a major marine transportation hub in the Seto Inland Sea with hundreds of ships going in and out of the port daily. It developed in the Meiji Period around the establishment of a naval base. The sea, ships and navy are woven into Kure's history. Today, we'll explore the culinary culture nurtured in this port town. "Nikujyaga originated in KURE." Legendary navy admiral Heihachiro Togo became fond of beef stew as a student in England. He asked his cooks in Japan to recreate it. Togo's staff used sugar and soy sauce as seasoning. Nikujaga entered Japan's culinary culture as food for naval officers. "Thin udon noodle." Kure adapted a Japanese dish in its own way, too. Local chefs toyed with the udon noodle. But what's served in Kure is a little unorthodox. Kure's udon noodles are cut much thinner. This style of udon spread in Kure in the early Showa Period.The founder of this shop ran a small stall, peddling thin noodles around town. His customers at the time were busy shipyard workers. He wanted to prepare delicious fare for workers who had little time to spare. This was the main reason behind cutting thin udon-for quick preparation and consumption. "Nikutama Rice provides stamina." Kure has still has many industrial senior high schools and mercantile marine schools. Young students learn welding and other skills. They eventually take up careers that support Kure's industry. Students head to a popular place every morning. They love its nikutama rice. It's a simple dish. Thinly sliced pork is grilled. Steamed rice is served in a bowl. The rice is flavored with a mixture of condiments. Then a lightly fried egg and the pork slices are placed on top. The rice bowl is laced with a generous amount of okonomiyaki sauce. It's topped off with a dollop of mayonnaise-voila Nikutama