Curry Rice (Japanese Curry): A National Dish Transmitted From the British Navy and Evolved Uniquely
Japanese curry rice is different from both Indian curry and Thai curry, and is characterized by a mild and deep sauce thickened with wheat flour.
Now, alongside sushi and ramen, it is a national dish that Japanese people eat most frequently. On this page, we will completely guide you through the secrets and ways to enjoy Japanese curry rice.
1. Eating Curry in Japan: A Guide by Budget and Style
Curry rice is a dish loved very widely, from retort pouches that can be bought for a few hundred yen to refined plates at luxury hotels.
Style
Estimated Budget
Features and Experience
Recommended Occasions
Retort Curry (Supermarkets, Convenience Stores)
$
Just heat it with hot water or in a microwave. The variety, such as local curries, is surprisingly abundant.
For a quick meal at a hotel, or as souvenirs to distribute to many
Curry Chain Stores (CoCo Ichibanya, etc.)
$$
You can freely customize the spiciness, the amount of rice, and toppings (such as cheese and cutlets).
When you want to easily eat your fill of your favorite taste
Curry at Western-Style Restaurants and Cafes
$$$
You can taste the deep richness simmered carefully for days, and the restaurant's unique spice blend.
When you want to enjoy an authentic taste in a retro and calm space
Curry at Luxury Hotels and Specialty Stores
$$$$$
It is an elegant and rich plate made with high-quality Wagyu beef and traditional manufacturing methods.
For lunch on a special day, or an elegant gastronomic experience
2. Delicious Ways to Eat and Manners You Should Know: Accompaniments and Toppings
Japanese curry has indispensable "accompaniments (garnishes)", and a topping culture that has achieved unique evolution.
Fukujinzuke & Rakkyo: These are sweet and sour pickles that are almost always served next to curry. They are the best palate cleansers that soften the spiciness of the curry and refresh the inside of the mouth. Katsu-curry: A voluminous menu item where a crisply fried pork cutlet (Tonkatsu) is placed on rice, and curry is poured over it. It is the strongest combination that Japanese people love dearly. Eating Manners (Mix or not to mix?): In Japan, it is often considered a violation of manners to "completely mix everything" the curry and rice from the beginning. It is general to scoop just the amount of roux and rice you will eat with a spoon.
[Standard Ingredients You Should Know]
Meat: Pork is often used in the Kanto region, and beef in the Kansai region. Also, chicken is common. The Three Sacred Treasures: The basic vegetables essential for Japanese curry are "Onion", "Carrot", and "Potato".
3. The History of Curry Rice: Transmission from the British Navy and Evolution
Why did curry originating in India become a "thickened roux" in Japan? The British Navy is deeply involved in that.
Transmission from the British Navy: In the latter half of the 19th century, it was transmitted from the navy of Britain, which ruled India, to the allied Japanese Navy. At that time, it was adopted as military food that was highly nutritious and could be made in large quantities. The Secret of the Thickness: The "British style", which added thickness by frying wheat flour so that it would not spill from the plate even on a swaying ship, is the root of Japanese curry. Evolution into Japan's Unique National Dish: After that, it evolved to match rice, and because the solid "curry roux" that can be easily made at home was invented in the Showa era, it spread at once to dining tables all over Japan.
4. Trivia to Enjoy Curry Even More
Maritime Self-Defense Force's "Friday Curry": In the Japanese Maritime Self-Defense Force, the tradition of eating curry for lunch every Friday continues even now so as not to lose the "sense of the day of the week" in maritime life where the scenery does not change for a long time. Curry Rested Overnight: In Japan, it is often said that "the curry the day after it was made is the most delicious". This is because the umami of the ingredients melts into the sauce and the taste becomes mild (*Attention to storage conditions is required).
5. Taste Japan Even After Returning Home: Tips for Making Japanese Curry at Home
If you use the solid "curry roux (Curry Roux block)" sold at supermarkets, anyone can easily reproduce the taste of Japan. We will introduce tips to make it even more delicious.
Basic Ingredients
Commercially available curry roux
Meat of your choice (Beef, pork, chicken, etc.)
Onion, carrot, potato
Salad oil (or butter)
Water
How to Make (Tips for Secret Ingredients to Bring Out Richness)
Amber Onion: Slice the onion thinly, and fry it slowly over low heat until it turns golden brown (amber color). This is the biggest secret that brings deep sweetness and richness to the curry. "Secret Ingredients" of Japanese Households: When dissolving the roux and simmering, many households add a small amount, about a spoonful, of "chocolate", "honey", "grated apple", "instant coffee", etc. By this, a depth like a restaurant and a complex spice flavor are born.
If you strictly follow the amount of water written on the back of the box and simmer until the ingredients become soft, a delicious Japanese homemade curry is completed.
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