Japanese curry/ja: Difference between revisions

[[File:Katsu curry by luckypines.jpg|thumb|[[:en:Jinbōchō, Tokyo|神保町]][[Nihongo3||まんてん|まんてん]]の[[Katsu curry/ja|カツカレー]]]]

[[File:Hayashi_rice_and_curry_rice_in_Tokyo_2023-12-30.jpg|thumb|[[Nihongo3||丸善|丸善]]カフェで提供される[[Hayashi rice/ja|ハヤシライス]]（手前）とカレーライス（奥）。]]

*{{Nihongo|Curry udon|カレーうどん|Karē udon}}: [[Katsuobushi/ja|鰹節]]を熱湯に浸して[[umami|うま味]]成分を出汁に溶かし、カレーと[[potato starch/ja|片栗粉]]でとろみをつけ、[[udon/ja|うどん]]にかけたもの。

*{{Nihongo|Curry soba|カレーそば|Karē soba}}: 鰹節を熱湯に浸してうま味成分を出汁に溶かし、カレーと片栗粉でとろみをつけ、[[soba/ja|蕎麦]]にかけたもの。

*{{Nihongo|[[Curry bread/ja]]|カレーパン|Karē pan}}: カレーをパン生地で包み、パン粉をつけて揚げたもの、または焼いたもの。

*{{Nihongo|[[Katsu curry/ja]]|カツカレー|katsu karē}}: カレーライスの上にパン粉をまぶした豚カツをのせたもの。

*{{Nihongo|Dry curry|ドライカレー|dorai karē}}: カレー味のチャーハン、またはドライでひき肉のカレーソースをかけたカレーライス。

*{{Nihongo3||混ぜカレー|maze karē}}: カレーライスで、ソースとご飯がすでに混ぜてあるもの。大阪の[[Nihongo3||自由軒|自由軒]]カレーレストランで広まった。

*{{Nihongo3||カレー丼|karē don}}: [[mentsuyu/ja|麺つゆ]]または[[hondashi/ja|ほんだし]]でとろみをつけ、風味をつけたカレーソースを[[rice/ja|ご飯]]の入った丼にかけたもので、カレーに和風の風味を出す。

*{{Nihongo3||合がけ|aigake}}: 複数のカレーソースをかけたカレーライス。またはカレーソースと[[hayashi rice/ja|ハヤシソース]]（牛肉と玉ねぎを炒め、赤ワインとデミグラスソースで煮込んだもの）をかけたご飯。

*{{Nihongo3||焼きカレー|yaki karē}}: カレーライスの上に生卵をのせてオーブンで焼いたもの。元々は[[:en:Kitakyushu|北九州]]発祥。

*{{Nihongo3||石焼きカレー|ishiyaki karē}}: 熱く焼いた[[stone bowl/ja|石鍋]]にご飯とカレーソースを盛り付けたもので、[[dolsot bibimbap/ja|石焼ビビンバ]]に似ている。

*{{Nihongo|Soup curry|スープカレー|sūpu karē}}: 水分が多く、出汁のようなカレーソースに、鶏の足や粗く切った野菜などの大きな具材が入っている。[[:en:Hokkaido|北海道]]で人気。

*[[Sika deer/ja|蝦夷鹿]]カレー（{{nihongo|えぞ鹿カレー|えぞしかカレー|ezoshika karē}}）- [[:en:Hokkaido|北海道]]産。

*ホタテカレー（{{nihongo|ほたてカレー|ほたてカレー|hotate karē}}）- [[:en:Aomori Prefecture|青森県]]産。

*サバカレー（{{nihongo|サバカレー|サバカレー|saba karē}}）- [[:en:Chiba Prefecture|千葉県]]産。

*リンゴカレー（{{nihongo|リンゴカレー|リンゴカレー|ringo karē}}）- [[:en:Nagano Prefecture|長野県]]および[[:en:Aomori Prefecture|青森県]]産。

*[[Nattō/ja|納豆]]カレー（{{nihongo|納豆カレー|なっとうカレー|nattō karē}}）- [[:en:Mito, Ibaraki|水戸市]]産。

*[[:en:Nagoya|名古屋]][[Cochin chicken|コーチンチキン]]カレー（{{nihongo|名古屋コーチンチキンカレー|なごやコーチンチキンカレー|Nagoya kōchin chikin karē}}）- [[Aichi Prefecture|愛知県]]産。

*[[Matsusaka beef/ja|松阪牛]]カレー（{{nihongo|松阪牛カレー|まつさかうしカレー|Matsusaka gyū karē}}）- [[:en:Mie Prefecture|三重県]]産。

*[[Whale meat/ja|クジラ]]カレー（{{nihongo|クジラカレー|クジラカレー|kujira karē}}）- [[:en:Wakayama Prefecture|和歌山県]]産。

*カキカレー（{{nihongo|牡蠣カレー|かきカレー|kaki karē}}）- [[:en:Hiroshima Prefecture|広島県]]産。

*[[Pyrus pyrifolia/ja|梨]]カレー（{{nihongo|梨カレー|なしカレー|nashi karē}}）- [[Shimane Prefecture|島根県]]産。

*[[Kagoshima Berkshire/ja|黒豚]]カレー（{{nihongo|黒豚カレー|くろぶたカレー|kurobuta karē}}）- [[:en:Kagoshima Prefecture|鹿児島県]]産。

*[[Bitter melon/ja|ゴーヤー]]カレー（{{nihongo|ゴーヤーカレー|ゴーヤーカレー|gōyā karē}}）- [[:en:Okinawa Prefecture|沖縄県]]産。

*グリーン[[Buddha's hand/ja|仏手柑]]カレー（{{nihongo|ぶしゅかんグリーンカレー|ぶしゅかんグリーンカレー|Bushukan Gurin karē}}）- [[:en:Shimanto, Kōchi (city)|四万十地域]]産。

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.

==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.

===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.

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]].