Japanese curry: Difference between revisions
Created page with "{{Short description|Japanese-style curry dish}} {{Infobox prepared food | name = Japanese curry | image = Beef curry rice 003.jpg | image_size = 250px | caption = A plate of Japanese-style curry with rice | alternate_name = | country = Japan | region = | creator = | course = | type = Curry | served = Hot | main_ingredient = Vegetables (onions, carrots, potatoes),..." |
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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 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. | ||
The first [[curry bread]] ({{lang|ja-Latn|karē pan}}) was introduced in 1927, | The first [[curry bread]] ({{lang|ja-Latn|karē pan}}) was introduced in 1927, and the first [[katsu curry]] in 1918 or 1921 or 1948. | ||
=== Popularization as home cooking === | === Popularization as home cooking === | ||