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{{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), meat (beef, pork, chicken)
| variations       = Karē raisu, karē [[udon]], karē-pan
| calories         = 
| other            = 
}}
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'''Japanese curry''' ({{lang|ja|カレー}}, {{Transliteration|ja|karē}}) is commonly served in three main forms: {{nihongo|curry rice|カレーライス|karē raisu}} ([[curry]] over [[white rice]]), {{nihongo|curry [[udon]]|カレーうどん|karē udon}} (curry over thick noodles), and {{nihongo|[[curry bread]]|カレーパン|karē pan}} (a curry-filled pastry). It is one of the most popular [[Japanese cuisine|dishes in Japan]]. The very common curry rice dish is most often referred to simply as {{nihongo|''curry''|カレー|karē}}.
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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.
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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]].
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==History==
=== Early Japanese curry ===
[[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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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.
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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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=== The beginning of the popularization of curry and the emergence of derivative foods ===
[[File:Marugame Seimen Curry udon.jpg|thumb|Curry [[udon]] and {{lang|ja-Latn|[[sushi|inari-zushi]]}}]]
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.
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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.
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The first [[curry bread]] ({{lang|ja-Latn|karē pan}}) was introduced in 1927, and the first [[katsu curry]] in 1918 or 1921 or 1948.
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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, 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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==See also==
* [[Rice and curry]]
* [[Gyūdon]]
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==External links==
* {{commonscat-inline|Japanese curry}}
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{{Japanese food and drink|state=autocollapse}}
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[[Category:Japanese curry| ]]
[[Category:East Asian curries]]
[[Category:Japanese cuisine|Curry]]
[[Category:Japanese rice dishes]]
[[Category:National dishes]]
{{二次利用|date=18 May 2025, at 13:10}}
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