Japanese curry
A plate of Japanese style curry with rice
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| Type | Curry |
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| Place of origin | Japan |
| Main ingredients | Vegetables (onions, carrots, potatoes), meat (beef, pork, chicken) |
| Variations | Karē raisu, karē udon, karē-pan |
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Curry (カレー karē?) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス karē raisu?, curry over rice), curry udon (curry over noodles), and curry bread (a curry-filled pastry). Curry rice is most commonly referred to simply as "curry" (カレー karē?).
A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular. Katsu-karē is a breaded deep-fried cutlet (usually pork or chicken) with curry sauce.
Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under the colonial rule of the British Raj. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
As curry was introduced to Japan via British cuisine, it was originally considered to be Western cuisine. This Western-style curry co-exists alongside Indian-style curry, which has become popular since the increase in Indian restaurants in the 1990s. Western-style curry is influenced by stews mixed with curry powder, which were popular amongst the British Navy. The Imperial Japanese Navy adopted curry from the Royal Navy to prevent beriberi, and now the Japan Maritime Self-Defense Force's Friday menu is curry.
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Wikipedia