Japanese Curry 日本のカレー

Japan has its own unique way of making curry, and it has become one of the most indispensable dishes for home cooking. It is also called Japan’s national dish.
Curry is eaten all over the world, but the way it is made and its taste varies from country to country.
Japanese curry is not silky like soup, but a little thicker.
And the seasoning is not spicy, but a little sweet compared to curries around the world.

History of Curry in Japan

Western food was introduced to Japan during the Meiji period (1868-1912), when Japanese food was the mainstay of the country.
Curry powder, which made it easy to prepare curry, was introduced from England, which triggered its spread.
In fact, the ban on eating meat, which had been prohibited in Japan until then, was lifted at the same time. Therefore, it also spread as an easy way to eat beef.
Yes, Japanese curry was introduced from England. Therefore, it is very similar to English curry.

Differences between Japanese curry and curry from other countries

In the case of Indian curry, for example, there is no such thing as curry powder, but rather a mixture of multiple spices to make curry rice. And Indian curry is like a smooth soup that is not thickened.
Japanese curry is riddled with potatoes, onions, carrots, and many other vegetables.
It is often thick and slightly sweet in flavor. For this reason, it is also a favorite dish of children.
It is then poured over rice and eaten while mixing it with the rice.
This is the curry that has been familiar in Japan for a long time.

Japanese Curry Ingredients

What ingredients are added to curry in your country?
Typical Japanese curry ingredients are potatoes, onions, carrots, and meat.
Of course, there is no set rule for ingredients, but these are just the basic ingredients.
Therefore, seasonal vegetables are sometimes added. For example, in summer, there is a summer vegetable curry using eggplant, green bell pepper, and pumpkin.
Curry with pork cutlet topped with curry is another Japanese curry menu item that uses few vegetables.

Japanese curry is usually made with curry roux.

When Japanese people make curry at home, they generally use curry roux.
Curry roux is a solid form of curry spices.
It is rarely made by mixing various spices. The more popular ones are the ones that are easy to make.
Let me show you a few curry roux’s!

Japanese curry roux cubes

Using curry roux is so easy!

After frying the ingredients, add water and bring to a boil.
When the water boils, turn off the heat, add the curry roux, and stir well.
Bring it to a boil again and it is ready to use.

“Fukushinzuke Pickles” are a staple with curry in Japan

Like Sansho for Kabayaki or Wasabi for roast beef, there are certain side dish that are known to enhance the dish.
What is the side dish for curry, which is considered Japan’s national dish?　No matter what anyone says, it is probably fukujinzuke. Fukujinzuke is a pickle. But to be frank, fukujinzuke is so unique that you rarely have a chance to eat it except when eating curry. Therefore, it is not an exaggeration to say that it is a pickle specially made for curry.
When you make Japanese-style curry, I hope you too will try tasting it with Fukujinzuke.