Translations:Japanese curry/22/en

Local curries

In the late 1990s, a number of regional specialty curries emerged, popularised as vacuum-sealed curry sauces. These include:

• Hokkaido sika deer curry (えぞ鹿カレー, ezoshika karē) from Hokkaido.
• Scallop curry (ほたてカレー, hotate karē) from Aomori Prefecture.
• Mackerel curry (サバカレー, saba karē) from Chiba Prefecture.
• Apple curry (リンゴカレー, ringo karē) from Nagano Prefecture and Aomori Prefecture.
• Nattō curry (納豆カレー, nattō karē) from Mito, Ibaraki.
• Nagoya Kōchin chicken curry (名古屋コーチンチキンカレー, Nagoya kōchin chikin karē) from Aichi Prefecture.
• Matsusaka beef curry (松阪牛カレー, Matsusaka gyū karē) from Mie Prefecture.
• Whale curry (クジラカレー, kujira karē) from Wakayama Prefecture.
• Oyster curry (牡蠣カレー, kaki karē) from Hiroshima Prefecture.
• Nashi pear curry (梨カレー, nashi karē) from Shimane Prefecture.
• Black pork curry (黒豚カレー, kurobuta karē) from Kagoshima Prefecture.
• Bitter melon curry (ゴーヤーカレー, gōyā karē) from Okinawa.
• Green Buddha's Hand curry (ぶしゅかんグリーンカレー, Bushukan Gurin karē) from the Shimanto region.