View source for Japanese curry/ja

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{{Infobox prepared food/ja
| name             = 日本のカレー
| image            = Beef curry rice 003.jpg
| image_size       = 250px
| caption          = 和風カレーとライスのプレート
| alternate_name   = 
| country          = 日本
| region           = 
| creator          = 
| course           = 
| type             = [[Curry/ja]]
| served           = 熱
| main_ingredient  = 野菜 (タマネギ、にんじん、ポテト), 肉 (牛肉、豚肉、鶏肉)
| variations       = カレーライス、カレー[[udon/ja|うどん]]、カレーパン
| calories         = 
| other            = 
}}

'''日本のカレー'''（{{Transliteration|ja|karē}}）は、主に3つの形で供される。{{nihongo|カレーライス|カレーライス|karē raisu}}（[[curry/ja|カレー]]を[[white rice/ja|白米]]にかけたもの）、{{nihongo|カレー[[udon/ja|うどん]]|カレーうどん|karē udon}}（太い麺にカレーをかけたもの）、そして{{nihongo|[[curry bread/ja|カレーパン]]|カレーパン|karē pan}}（カレーを詰めたパン）である。これは[[Japanese cuisine/ja|日本で最も人気のある料理]]の一つである。非常に一般的なカレーライスは、最も頻繁に単に{{nihongo|「カレー」|カレー|karē}}と呼ばれる。

ソースと共に、様々な野菜や肉が日本のカレーに使われる。基本的な野菜は玉ねぎ、人参、ジャガイモである。牛肉、豚肉、鶏肉が最も人気のある肉の選択肢である。[[Katsu curry/ja|カツカレー]]は、[[Tonkatsu/ja|パン粉をまぶして揚げたカツ]]（とんかつ、通常は豚肉か鶏肉）に日本のカレーソースをかけたものである。

カレーは[[Indian cuisine/ja|インド料理]]に由来し、[[:en:British people|イギリス人]]によって[[:en:British Raj|インド]]から日本にもたらされた。カレーの導入以来、日本の味覚と食材に合わせて再発明された。日本のカレーは他の地域のカレーとはほとんど似ていない。この料理は導入以来非常に変化し、適応したため、独自の日本料理として確立されている。甘くてねばり気のある[[Japanese rice/ja|日本の短粒米]]ととろみのあるカレーソースの組み合わせが、日本カレーの独自の進化を導いた。この料理は1960年代後半に人気を博し、スーパーマーケットやレストランで購入できるようになった。非常に広く消費されているため、「[[national dish/ja|国民食]]」と呼ぶことができる。

==歴史{{Anchor|History}}==
===日本のカレーの黎明期===
[[File:First-Curry-Rice-Recipe-of-Japan-Seiyo-Ryoritsu-by-Kanagaki-Robun-1872.jpg|thumb|[[:en:Kanagaki Robun|仮名垣魯文]]による日本初のカレーライスのレシピ、1872年]]
カレーは[[:en:Meiji era|明治時代]]（1868年-1912年）に日本に伝わった。当時、[[:en:Indian subcontinent|インド亜大陸]]は[[:en:British Raj|イギリスの植民地支配]]下にあった。イギリス人がカレー粉と呼ばれるスパイスミックスを日本に持ち込んだ可能性が高い。それは西洋からもたらされたため、{{lang|ja-Latn|[[yōshoku/ja|洋食]]}}に分類された。カレーという言葉は、日本が[[:en:sakoku|鎖国]]を解き、[[:en:British Empire|大英帝国]]と接触を始めた1860年代後半に、[[:en:Japanese language|日本語]]に{{Transliteration|ja|karē}}として取り入れられたと思われる。1870年代には、日本でカレーが提供され始めた。

日本ではカレーは一般的に[[rice dish/ja|ご飯料理]]として食べられ、{{Transliteration|ja|karē raisu}}（カレーライス）と呼ばれる。{{Transliteration|ja|raisu karē}}（文字通り「ライスカレー」）という料理について日本で最も古い記述は、1872年の料理本にある（ただし誤って{{Transliteration|ja|taisu karē}}と表記されている）。1872年の報告書にも記載されており、それによると[[:en:Foreign government advisors in Meiji Japan|お雇い外国人]]が[[:en:Hokkaidō|北海道]]庁の東京支庁でこれを食したという。しかし、この言葉は1877年に[[:en:Sapporo Agricultural College|札幌農学校]]（現在の[[:en:Hokkaido University|北海道大学]]）に雇われたアメリカ人教授[[:en:William S. Clark|ウィリアム・S・クラーク]]によって広められた。1873年には、[[:en:Imperial Japanese Army|陸軍士官学校]]のメニューにカレーライスという料理があった。

明治時代（1868年-1912年）には、カレーは民間ではまだ裕福層向けの高級料理と認識されており、高級な{{lang|ja-Latn|[[yōshoku/ja|洋食]]}}専門店でしか味わえなかった。導入以来、日本の味覚に合うように[[Japanese cuisine/ja|日本料理]]の食材を使って再発明された。

===カレーの普及と派生料理の登場===
[[File:Marugame Seimen Curry udon.jpg|thumb|カレー[[udon/ja|うどん]]と{{lang|ja-Latn|[[sushi/ja|いなり寿司]]}}]]
1905年、国産の[[curry powder/ja|カレー粉]]が導入されたことで、この料理は一般の人々にも手頃な価格になった。1920年代には、今日の有名企業である[[S&B Foods/ja|エスビー食品]]と[[House Foods/ja|ハウス食品]]の前身が粉末カレー粉の販売を開始した。

1900年代初頭、レストランはカレーライスの様々な派生料理を生み出した。最初のカレー[[udon/ja|うどん]]とカレー[[soba/ja|そば]]は、1904年または1909年に東京または大阪で作られた。カレーうどんやカレーそばは、[[katsuobushi/ja|鰹節]]（乾燥[[bonito/ja|カツオ]]の削り節）を熱湯に浸して[[umami/ja|うま味]]成分を溶かし、その出汁にカレーを加え、さらに[[potato starch/ja|片栗粉]]でとろみをつけてうどんやそばにかけるものである。

最初の[[curry bread/ja|カレーパン]]（{{lang|ja-Latn|karē pan}}）は1927年に、最初の[[katsu curry/ja|カツカレー]]は1918年、1921年、または1948年に登場した。

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=== Popularization as home cooking ===
In 1945, Oriental Co Ltd developed a powdered instant curry [[roux]], and in 1950, Bell Shokuhin Co Ltd developed a block-shaped instant curry roux, and Japanese curry quickly spread throughout Japan as a dish that could be easily prepared at home. In 1948, Japanese curry was used in [[school meal]]s for the first time.
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In 1963, [[House Foods]] introduced "Vermont Curry" ({{lang|ja|バーモントカレー}}), an instant curry roux made with apples and honey, which exploded in popularity. This product brought a mild sweetness to Japanese curry, which had been perceived as a spicy, adult dish, and made Japanese curry one of children's favorite dishes.
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[[File:Boncurry chori kara.JPG|thumb|"Bon Curry", the world's first commercial [[retort pouch]] food. The Bon Curry packaging box design in the photo is a reprint.]]
In 1968 (or 1969), Otsuka Foods Company became the first company in the world to commercialize a [[retort pouch]] food product. The product was a Japanese curry called "Bon Curry" ({{lang|ja|ボンカレー}}). Curry became a food that could be stored for long periods of time and, like [[instant noodles]], could be eaten in three minutes with boiling water. Since detailed technical information on the retort pouch, which was a military technology, was not publicly available, Otsuka Foods Company developed it in cooperation with a Group company that developed intravenous drugs using high-temperature sterilization technology.
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Today, curry is one of the most popular daily dishes in Japan. In 2013, production totaled 7,570 tons of curry powder and 91,105 tons of ready-made sauces; sales in 2008 amounted to 7 billion yen for curry powder and 86 billion yen for ready-made sauces. By 2000, curry was a more frequent meal than [[sushi]] or [[tempura]].
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Curry similar to that served in the Indian subcontinent is known as ''{{lang|ja-Latn|italic=unset|Nakamura-ya}} curry''. It was introduced to Japan by [[Rash Behari Bose]] (1886–1945) when he began to sell curry at {{ill|Nakamura-ya|ja|中村屋}}, a bakery in Tokyo.
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==Sauce mixes==
{{nihongo|Curry sauce|カレーソース|karē sōsu}} is served on top of cooked rice to make curry rice. Curry sauce is made by frying together curry powder, flour, and oil, along with other ingredients, to make [[roux]]; the roux is then added to stewed meat and vegetables, and then simmered until thickened. Pressure cooking can be used as well.
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In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms. These contain curry powder, flour, oils, and various flavorings. Ease of preparation, variety, and availability of instant curry mixes made curry rice very popular, as it is very easy to make compared to many other [[Japanese cuisine|Japanese dishes]]. Pre-made curry is available in [[retort pouch]]es that can be reheated in boiling water. For those who make curry roux from scratch, there are also curry powders specially formulated to create the "Japanese curry" taste.
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Instant curry roux was first sold in powder form in 1945 and in block form in 1950. In 2007<!--平成19年度-->, Japanese domestic shipments of instant curry roux was 82.7&nbsp;billion yen. Market share for household use in 2007 was captured almost entirely by House Foods (59.0%), S&B&nbsp;Foods (25.8%) and [[Ezaki Glico]] (9.4%). Curry is marketed to children utilizing characters from video games and [[anime]].
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Retort pouch curry sauce, prepared by heating the [[retort pouch]] in hot water or the microwave, is also popular. As of 2007, curry sauce is the largest single category of vacuum-sealed foods in Japan, making up over 30% of sales.
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==Serving==
Japanese curry rice is served in anything from a flat plate to a soup bowl. The curry is poured over rice in any manner and amount. [[Japanese rice|Japanese short-grain rice]], which is sticky and round, is preferred, rather than the medium-grain variety used in [[Cuisine of India|Indian]] dishes. It is usually eaten with a spoon, as opposed to [[chopsticks]], because of the liquid nature of the curry. Curry rice is usually served with [[fukujinzuke]] or [[Allium chinense|rakkyō]] on the side.
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==Other varieties==
[[File:Curry house curry pan.jpg|thumb|A [[curry bread]] from [[Curry House (restaurant chain)|Curry House]]]]
[[File:Katsu curry by luckypines.jpg|thumb|''Katsu'' curry from {{Nihongo3||まんてん|Manten}} in [[Jinbōchō, Tokyo]]]]
[[File:Hayashi_rice_and_curry_rice_in_Tokyo_2023-12-30.jpg|thumb|[[Hayashi rice]] (closer) and curry rice (further) served at {{nihongo|{{ill|Maruzen|ja|丸善雄松堂}}|丸善}} Cafe.]]
[[File:Japanese curry rice with shredded beef by Banej in SG.jpg|thumb|Japanese curry rice with shredded beef in Singapore]]
*{{Nihongo|Curry udon|カレーうどん|Karē udon}}: ''[[Katsuobushi]]'' (dried bonito flakes) are soaked in boiling water to dissolve the [[umami]] ingredients into a broth, which is then thickened with curry and [[potato starch]] and poured over [[udon]] noodles.
*{{Nihongo|Curry soba|カレーそば|Karē soba}}: ''Katsuobushi'' (dried bonito flakes) are soaked in boiling water to dissolve the umami ingredients into a broth, which is then thickened with curry and potato starch and poured over [[soba]] noodles.
*{{Nihongo|[[Curry bread]]|カレーパン|Karē pan}}: Curry wrapped in bread dough, breaded and deep fried or baked.
*{{Nihongo|[[Katsu curry]]|カツカレー|katsu karē}}: Curry rice served with a breaded pork cutlet on top.
*{{Nihongo|Dry curry|ドライカレー|dorai karē}}: Curry-flavored fried rice, or curry rice with a drier, mince meat curry sauce.
*{{Nihongo3||混ぜカレー|maze karē}}: Curry rice, served with the sauce and rice already mixed. Popularized by the {{ill|Jiyūken|ja|自由軒}} curry restaurants in Osaka.
*{{Nihongo3||カレー丼|karē don}}: Curry sauce, thickened and flavored with [[mentsuyu]] or [[hondashi]] and served on top of a bowl of [[rice]], to give the curry a Japanese flavor.
*{{Nihongo3||合がけ|aigake}}: Curry rice with several curry sauces. Or rice with curry sauce and [[hayashi rice|hayashi sauce]]. (fried beef and onion, cooked with red wine and demi-glace).
*{{Nihongo3||焼きカレー|yaki karē}}: Curry rice, topped with a raw egg and baked in an oven. Originally from [[Kitakyushu]].
*{{Nihongo3||石焼きカレー|ishiyaki karē}}: Curry sauce with rice served in a heated [[stone bowl]], in a similar way to [[dolsot bibimbap]].
*{{Nihongo|Soup curry|スープカレー|sūpu karē}}: Soup curry, a watery, broth-like curry sauce served with chunky ingredients such as a chicken leg and coarsely-cut vegetables. Popular in [[Hokkaido]].
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==Local curries==
In the late 1990s, a number of regional specialty curries emerged, popularised as vacuum-sealed curry sauces. These include:
*{{nihongo|[[Sika deer|Hokkaido sika deer]] curry|えぞ鹿カレー|ezoshika karē}} from [[Hokkaido]].
*{{nihongo|Scallop curry|ほたてカレー|hotate karē}} from [[Aomori Prefecture]].
*{{nihongo|Mackerel curry|サバカレー|saba karē}} from [[Chiba Prefecture]].
*{{nihongo|Apple curry|リンゴカレー|ringo karē}} from [[Nagano Prefecture]] and [[Aomori Prefecture]].
*{{nihongo|''[[Nattō]]'' curry|納豆カレー|nattō karē}} from [[Mito, Ibaraki]].
*{{nihongo|[[Nagoya]] [[Cochin chicken|Kōchin chicken]] curry|名古屋コーチンチキンカレー|Nagoya kōchin chikin karē}} from [[Aichi Prefecture]].
*{{nihongo|[[Matsusaka beef]] curry|松阪牛カレー|Matsusaka gyū karē}} from [[Mie Prefecture]].
*{{nihongo|[[Whale meat|Whale]] curry|クジラカレー|kujira karē}} from [[Wakayama Prefecture]].
*{{nihongo|Oyster curry|牡蠣カレー|kaki karē}} from [[Hiroshima Prefecture]].
*{{nihongo|[[Pyrus pyrifolia|Nashi pear]] curry|梨カレー|nashi karē}} from [[Shimane Prefecture]].
*{{nihongo|[[Kagoshima Berkshire|Black pork]] curry|黒豚カレー|kurobuta karē}} from [[Kagoshima Prefecture]].
*{{nihongo|[[Bitter melon]] curry|ゴーヤーカレー|gōyā karē}} from [[Okinawa Prefecture|Okinawa]].
*{{nihongo|Green [[Buddha's hand|Buddha's Hand]] curry|ぶしゅかんグリーンカレー|Bushukan Gurin karē}} from [[Shimanto, Kōchi (city)|the Shimanto region]].
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Local curries are also marketed to help boost tourism. Some varieties of this include {{nihongo|Yokosuka navy curry|よこすか海軍カレー|Yokosuka kaigun karē}}, sold in Yokosuka to promote its heritage as a naval base, and {{nihongo|Zeppelin Curry|ツェッペリンカレー|Tsepperin Karē}} in Tsuchiura to promote the Zeppelin landing in 1929.
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== Navy curry ==
[[File:Curry Japanese Navy Cookbook 1908.png|thumb|"Navy Curry" authentically reproduced based on a recipe from a Japanese Navy cookbook published in 1908]]
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Navy curry ({{lang|ja|海軍カレー}}, {{Transliteration|ja|kaigun karē}}) refers to the curry served by the [[Imperial Japanese Navy]] and the [[Maritime Self-Defense Force]]. Also called ''Yokosuka Kaigun (Navy) Curry''. The Imperial Japanese Navy used curry to prevent the malnutrition condition [[beriberi]], and in the present day the Japan Maritime Self-Defense Force's Friday menu is curry. It is also nutritious, and easy to cook in mass quantities.
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It is hypothesized that curry became popular in Japan because the Imperial Japanese Navy, modeled after the [[British Navy]], adopted it as a menu item for its ship's mess, or because it was on the menu of the Imperial Japanese Army's mess hall. On the other hand, Naoshi Takamori, a naval culinary researcher and former Maritime Self-Defense Force officer, points out that although Japanese military manuals from the 1880s include instructions for making curry, curry did not become common in the Imperial Japanese Navy until the 1920s, during the [[Showa era]]. According to him, curry did not spread from the Japanese military to the Japanese civilian sector, but was adopted by the Japanese military from the civilian sector.
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A 'navy curry' of [[beef]] or chicken meat, [[potatoes]], [[onions]], [[carrots]], [[rice]] and curry [[roux]] and a chutney of pickled vegetables ([[tsukemono]]) as described in the 1888 cookbook {{Nihongo3|'Navy Cooking Methods'|海軍割烹術|Kaigun kappōjitsu}}. The [[Maritime Self-Defense Force]] took over this tradition after the war and serves it every Friday with a [[salad]], with each ship having its own variant.
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==Outside Japan==
===South Korea===
Curry was introduced to [[South Korea]] during [[Korea under Japanese rule|the period of Japanese rule]], and is popular there. It is often found at ''[[bunsik]]'' restaurants (diner-style establishments), [[tonkatsu|donkkaseu]]-oriented restaurants, and at the majority of Japanese restaurants. Premade curry and powdered mixes are also readily available at supermarkets.
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=== North Korea ===
Japanese curry was introduced to North Korea by [[Zainichi Koreans]] who migrated from Japan during the [[Koreans in Japan#Repatriation_to_Korea|1960s–1970s repatriation project]]. Along with other Japanese cuisine, it was traded by new arrivals for local products and used to bribe [[Workers' Party of Korea|Workers' Party]] cadres.
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===Elsewhere===
Mixes can be found outside Japan and Korea in supermarkets that have a Japanese section or in Japanese or [[Asian supermarket|Asian food stores]]. Mixes are also available from retailers online.
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The largest Japanese curry company in Japan is House Foods Corporation. The company operated more than 10 [[Curry House (restaurant chain)|Curry House]] restaurants in the US until mid-2019 when it sold off its interest to CH Acquisitions LLC, which abruptly closed the restaurants in February 2020. House Foods associated company CoCo Ichibanya ([[Ichibanya Co., Ltd.]]) or Kokoichi has more than 1,200&nbsp;restaurants in Japan. CoCo Ichibanya has branches in [[China]], [[Hong Kong]], [[Korea]], [[Singapore]], [[Taiwan]], [[Indonesia]], [[Philippines]], [[Thailand]], [[United Kingdom]], [[United States]] (more specifically [[Hawaii]] and [[California]]), and [[India]].
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Japanese curry and curry sauce are sometimes referred to as "katsu curry" and "katsu sauce" respectively in the UK, even in cases where the ''katsu'' (cutlet) itself is not included.
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==関連項目==
* [[Rice and curry/ja]]
* [[Gyūdon/ja]]

==外部リンク==
* {{commonscat-inline|Japanese curry}}


{{Japanese food and drink/ja|state=autocollapse}}

[[Category:Japanese curry| ]]
[[Category:East Asian curries]]
[[Category:Japanese cuisine|Curry]]
[[Category:Japanese rice dishes]]
[[Category:National dishes]]
{{二次利用/ja|date=18 May 2025, at 13:10}}