Translations:Japanese curry/6/en

Curry is commonly eaten as a rice dish in Japan, karē raisu (curry rice). The oldest Japanese mention of a dish called raisu karē (literally 'rice curry')—but as the misspelt taisu karē—is in cookbooks from 1872. It was also described in an 1872 report, according to which 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.