Covered Wagon Itsuki

JUJU Curry

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Curry rice has established an unshakable position as a national dish. It comes in a variety of forms, from the family dinner table to a specially prepared dish at a specialty restaurant. But why has curry captured the hearts of Japanese people so much and evolved in such a unique way? The secret lies hidden in the history of curry rice, from its introduction to Japan to the present day.

Why did curry rice become a national dish for the Japanese?

There are several reasons why curry rice has become popular in Japan.

1. "Umami and richness" that suits the Japanese palate

Curry, which was introduced to Japan from India via Britain, has evolved in a unique way in Japan. While Indian curry is characterized by the aroma and spiciness of a variety of spices, Japanese curry is characterized by a mellow, rich flavor, combining the sweetness of simmered vegetables such as onions, carrots, and potatoes with the umami flavor of meat and bouillon. This umami flavor naturally suited the Japanese palate, which is a culture of using dashi stock made from bonito flakes and kelp.

2. It pairs well with rice

Curry was a perfect fit for Japan's long-standing food culture of pouring it over rice. The style of placing ingredients on top of rice, such as in ochazuke (rice with tea) and rice bowls, is very familiar to Japanese people. In addition, the rich flavor of curry enhances the deliciousness of rice, the staple food of the Japanese people.

3. Ease of making at home

When solid curry roux became popular during the Showa era, curry quickly became a staple of home cooking. The fact that anyone could easily make delicious curry without any special cooking skills helped boost its popularity. It was also a great way to save money by using leftover vegetables and meat in the refrigerator.

The evolution of curry rice

Curry rice was introduced to Japan in the early Meiji period, during the period of "civilization and enlightenment" when Western culture was introduced as the country opened its doors to the world.

1. From transmission to popularity (Meiji period)

It is said that Japanese people first encountered curry when it was one of the Western dishes eaten on board a ship by a delegation sent overseas in the early Meiji period. Initially it was a luxury dish served in a few Western restaurants, but once it was adopted as military food it quickly spread throughout the country. Highly nutritious and easy to cook in large quantities, curry was highly valued as an essential menu item for maintaining soldiers' physical strength.

2. Spread to households and diversification (Taisho to early Showa periods)

In the Taisho era, curry powder began to be manufactured and sold, making it possible to make curry at home. Also, around this time, unique dishes incorporating curry into Japanese cuisine, such as "curry udon" and "curry nanban," were born and became deeply rooted in Japanese food culture.

3. Establishment as a national dish (mid-Showa period to present)

After World War II, food shortages were alleviated and solid curry roux appeared. As it became easy for anyone to make, curry became an indispensable part of the family dinner table. Furthermore, the development of instant curry and retort curry progressed, making it even easier to enjoy. Its popularity has not been limited to Japan, and in recent years it has become widely known overseas as "Japanese curry." The uniquely mellow flavor of Japanese curry and its adaptation to Japanese food culture have been highly praised, and it has established itself as a national dish loved by many foreign tourists.

Japanese curry rice has evolved in many ways

Japanese curry rice has evolved in such a unique way that it's easy to forget that it has its roots in India.

◆Famous curry restaurant

A famous restaurant that supports Japan's curry culture, it serves unique and high-quality curry that is loved by many people.

It is characterized by its unique combination of spices and special ingredients that you won't find anywhere else.

FISH Marunouchi store

<Recommended Menu> Chicken curry & keema & mixed beans

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◆European-style curry

This European-style curry is based on demi-glace sauce and features a rich and mellow flavor. Its luxurious taste and thick roux make it popular.

Bombay Duck Curry

<Recommended Menu> Beef curry

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◆Soup curry

Soup curry, which originated in Hokkaido, is characterized by a smooth soup roux filled with chunks of ingredients such as chicken and vegetables. You can directly taste the flavor of the spices, and it is especially popular among the younger generation.

Kintaro

<Recommended Menu> Chicken curry

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Rojiura Curry SAMURAI. Shimokitazawa branch

<Recommended menu> Chicken and 20 kinds of vegetables for one day

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Keema curry

Keema curry, made by stir-frying minced meat and chopped onions, has also established itself as a genre of Japanese curry rice. It goes well with rice or bread and is especially popular among young people.

Spice Rack

<Recommended Menu> Keema curry

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◆ Spicy curry

Japanese spice curry is based on Indian curry and has been developed uniquely to suit Japanese food culture. It does not use flour and is made by combining multiple spices, resulting in a fragrant and smooth texture.

Kyoha Spice

<Recommended Menu> Mackerel Coconut Curry

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summary

Japanese curry rice has taken on many different forms over its long history and continues to evolve even today. From curry that can be easily made at home to the exquisite dishes served at specialty restaurants, its appeal is endless. Be sure to try "Japanese curry" in Japan. You'll be able to experience Japanese food culture and curry culture.