Created page with "'''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}}（カレーを白米にかけたもの）、{{nihongo|カレーうどん|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|カレーパン|カレーパン|karē pan}}（カレーを詰めたパン）であ..."
Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. [[Katsu curry]] is a [[Tonkatsu|breaded deep-fried cutlet]] (''tonkatsu''; usually pork or chicken) with Japanese curry sauce.
Curry originates in [[Indian cuisine]] and was brought to Japan from [[British Raj|India]] by the [[British people|British]]. Since the introduction of curry, it was reinvented to suit Japanese tastes and ingredients. Japanese curry has little resemblance to curries from other regions. The dish has changed and been adapted so much since its introduction that it stands on its own as uniquely Japanese. The combination of sweet, sticky [[Japanese rice|Japanese short-grain rice]] with a thickened curry sauce has led to the unique evolution of Japanese curry. The dish became popular and available for purchase at supermarkets and restaurants in the late 1960s. It is so widely consumed that it can be called a [[national dish]].
[[File:First-Curry-Rice-Recipe-of-Japan-Seiyo-Ryoritsu-by-Kanagaki-Robun-1872.jpg|thumb|First known curry rice recipe of Japan, by [[Kanagaki Robun]], 1872]]
Curry was introduced to Japan during the [[Meiji era]] (1868–1912). At the time, the [[Indian subcontinent]] was under [[British Raj|British colonial rule]]. It is most likely that the British introduced the spice mix called curry powder to Japan. It was classified as {{lang|ja-Latn|[[yōshoku]]}} (Western style food) since it came from the West. The word ''curry'' was probably adopted into the [[Japanese language]] as {{Transliteration|ja|karē}} in the late 1860s, when Japan was forced to abandon its [[sakoku|isolation ({{lang|ja-Latn|cat=no|sakoku}})]] and came into contact with the [[British Empire]]. By the 1870s, curry began to be served in Japan.
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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。
Curry is commonly eaten as a [[rice dish]] in Japan, {{Transliteration|ja|karē raisu}} (curry rice). The oldest Japanese mention of a dish called {{Transliteration|ja|raisu karē}} (literally 'rice curry')—but as the misspelt {{Transliteration|ja|taisu karē}}—is in cookbooks from 1872. It was also described in an 1872 report, according to which [[Foreign government advisors in Meiji Japan|foreign experts]] ate this at the Tokyo branch of the [[Hokkaidō]] prefectural government. However, the word was popularized by American professor [[William S. Clark]] who was employed at the [[Sapporo Agricultural College]] (now [[Hokkaido University]]) in 1877. For 1873, there was a dish called curry rice on the menu of the [[Imperial Japanese Army]] Military Academy.
During the Meiji era (1868–1912), curry was still perceived in the private sector as a luxury cuisine for the wealthy, available only in high-end {{lang|ja-Latn|[[yōshoku]]}} specialty restaurants. Since its introduction it was reinvented with ingredients from [[Japanese cuisine]] to make it suitable for Japanese tastes.
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===カレーの普及と派生料理の登場===
=== The beginning of the popularization of curry and the emergence of derivative foods ===
In 1905, the dish became affordable for the general population with the introduction of domestically produced [[curry powder]]. In the 1920s, the predecessors of today's well-known [[S&B Foods]] and [[House Foods]] began selling powdered curry powder.
In the early 1900s, restaurants created various derivatives of curry rice. The first curry [[udon]] and curry [[soba]] were made in Tokyo or Osaka in 1904 or 1909. Curry udon and curry soba are made by soaking {{lang|ja-Latn|[[katsuobushi]]}} (dried [[bonito]] flakes) in boiling water to dissolve the [[umami]] components, adding curry to the broth, and then adding [[potato starch]] to thicken the broth and pour it over the udon or soba.
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.
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.
[[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.
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]].
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.
{{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.
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.
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 billion yen. Market share for household use in 2007 was captured almost entirely by House Foods (59.0%), S&B Foods (25.8%) and [[Ezaki Glico]] (9.4%). Curry is marketed to children utilizing characters from video games and [[anime]].
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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==提供方法{{Anchor|Serving}}==
==Serving==
日本のカレーライスは、平皿からスープボウルまで様々な器で提供される。カレーはご飯の上にどのような方法でも、またどのような量でもかけられる。[[Cuisine of India/ja|インド料理]]で使われる中粒種ではなく、粘り気のある丸い[[Japanese rice/ja|日本産短粒米]]が好まれる。カレーの液体状の性質から、[[chopsticks/ja|箸]]ではなくスプーンで食べるのが一般的である。カレーライスには通常、付け合わせに[[fukujinzuke/ja|福神漬け]]や[[Allium chinense/ja|らっきょう]]が添えられる。
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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==その他の種類{{Anchor|Other varieties}}==
==Other varieties==
[[File:Curry house curry pan.jpg|thumb|[[:en:Curry House (restaurant chain)|カレーハウス]]の[[Curry bread/ja|カレーパン]]]]
[[File:Curry house curry pan.jpg|thumb|A [[curry bread]] from [[Curry House (restaurant chain)|Curry House]]]]
[[File:Katsu curry by luckypines.jpg|thumb|[[:en:Jinbōchō, Tokyo|神保町]]まんてんの[[Katsu curry/ja|カツカレー]]]]
[[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|シンガポールで提供される牛肉細切り入り日本式カレーライス]]
[[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.
*{{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).
*{{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]].
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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==海軍カレー{{Anchor|Navy curry}}==
== Navy curry ==
[[File:Curry Japanese Navy Cookbook 1908.png|thumb|1908年出版の日本海軍料理書レシピに基づいて忠実に再現された「海軍カレー」]]
[[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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海軍カレー、{{Transliteration|ja|kaigun karē}}）は、[[:en:Imperial Japanese Navy|大日本帝国海軍]]および[[:en:Maritime Self-Defense Force|海上自衛隊]]で供されたカレーを指す。横須賀海軍カレーとも呼ばれる。大日本帝国海軍は[[beriberi/ja|脚気]]の予防のためにカレーを採用し、現在では海上自衛隊の金曜日のメニューはカレーである。また、栄養価が高く、大量に調理しやすいという利点もある。
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.
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.
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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==日本国外{{Anchor|Outside Japan}}==
==Outside Japan==
===韓国===
===South Korea===
カレーは[[:en:Korea under Japanese rule|日本統治時代]]に[[:en:South Korea|韓国]]に伝わり、そこで人気を博した。''[[bunsik/ja|粉食店]]''（食堂形式の店）、[[tonkatsu/ja|トンカツ]]専門店、そしてほとんどの日本料理店でよく見られる。既製のカレーや粉末ミックスもスーパーマーケットで簡単に手に入る。
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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===北朝鮮===
=== North Korea ===
日本のカレーは、[[:en:Koreans in Japan#Repatriation_to_Korea|1960年代から1970年代の帰還事業]]中に日本から移住した[[:en:Zainichi Koreans|在日朝鮮人]]によって北朝鮮に伝えられた。他の日本料理とともに、新しく到着した人々によって地元の産物と交換され、[[:en:Workers' Party of Korea|朝鮮労働党]]幹部への賄賂としても使われた。
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.
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.
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 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]].
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.
Media related to Japanese curry at Wikimedia Commons
