Japan's version of curry came from India, but not Indians
The dish: Kare, Japan
Plate up They have a neat trick in Japan, a skill few other countries possess: they can take someone else's food, the cuisine of a country far removed from anything that might be considered local, and make it their own. It's moulded to Japanese tastes and preferences, but it's not bastardised or ruined. It's unique. And it's very good.
Case in point: curry, or kare in Japanese. The basic idea for curry came from India, but now there's a very distinct style of curry that is 100 per cent Japan's, instantly recognisable and absolutely delicious. A classic Japanese curry is mild in spice but heavy on umami, a thick, rich gravy that's studded with a variety of vegetable and meat combinations. The dish is generally served one of four ways: kare raisu, or curry with Japanese rice; curry udon, a soupier version with udon noodles; katsu kare, with a breaded katsu cutlet; and kare pan, a sort of pizza pocket of curry sauce. It's no wonder this is now one of Japan's most popular foods.
First serve Clearly, the inspiration for Japanese curry came from India. Though, not from Indians. It's thought members of the British navy brought Indian masalas – AKA curry powders – to Japan during the Meiji era of the 1870s. The original Japanese curry was something of a luxury, served only in fancy foreign-cuisine restaurants. From there, kare evolved into an everyday, make-at-home favourite: by the 1920s, mass-produced Japanese curry powder was available; while in 1950, Bell Shokuhin Co introduced the first block-shaped curry roux, which is still popular today. In 1963, Vermont Curry – a milder, sweeter version than those previously available – was launched, and became a favourite with Japanese children.
Order there Wherever you are in Japan, you can get a tasty curry meal at CoCo Ichibanya, a popular, low-cost chain restaurant (ichibanya.co.jp).
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Order here Sydneysiders can sample excellent curry, including curry udon, at Yurica (yurica.com.au). For those in Melbourne, head to specialists Kare Curry (karecurry.au). In Brisbane, Hatori Karaage Bar does a good katsu curry (hatorikaraage.com).
Cook it Make a Japanese-style curry the whole family with love with Adam Liaw's kid-friendly curry recipe on Good Food.
One more thing In a case of things coming full circle, proper Indian curry is also now popular in Japan. Known as 'Indo Karii', it's a specialty at a Shinjuku restaurant called Nakamuraya, which serves a notoriously spicy chicken curry.
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The Age
5 hours ago
- The Age
Japan's version of curry came from India, but not Indians
The dish: Kare, Japan Plate up They have a neat trick in Japan, a skill few other countries possess: they can take someone else's food, the cuisine of a country far removed from anything that might be considered local, and make it their own. It's moulded to Japanese tastes and preferences, but it's not bastardised or ruined. It's unique. And it's very good. Case in point: curry, or kare in Japanese. The basic idea for curry came from India, but now there's a very distinct style of curry that is 100 per cent Japan's, instantly recognisable and absolutely delicious. A classic Japanese curry is mild in spice but heavy on umami, a thick, rich gravy that's studded with a variety of vegetable and meat combinations. The dish is generally served one of four ways: kare raisu, or curry with Japanese rice; curry udon, a soupier version with udon noodles; katsu kare, with a breaded katsu cutlet; and kare pan, a sort of pizza pocket of curry sauce. It's no wonder this is now one of Japan's most popular foods. First serve Clearly, the inspiration for Japanese curry came from India. Though, not from Indians. It's thought members of the British navy brought Indian masalas – AKA curry powders – to Japan during the Meiji era of the 1870s. The original Japanese curry was something of a luxury, served only in fancy foreign-cuisine restaurants. From there, kare evolved into an everyday, make-at-home favourite: by the 1920s, mass-produced Japanese curry powder was available; while in 1950, Bell Shokuhin Co introduced the first block-shaped curry roux, which is still popular today. In 1963, Vermont Curry – a milder, sweeter version than those previously available – was launched, and became a favourite with Japanese children. Order there Wherever you are in Japan, you can get a tasty curry meal at CoCo Ichibanya, a popular, low-cost chain restaurant ( Loading Order here Sydneysiders can sample excellent curry, including curry udon, at Yurica ( For those in Melbourne, head to specialists Kare Curry ( In Brisbane, Hatori Karaage Bar does a good katsu curry ( Cook it Make a Japanese-style curry the whole family with love with Adam Liaw's kid-friendly curry recipe on Good Food. One more thing In a case of things coming full circle, proper Indian curry is also now popular in Japan. Known as 'Indo Karii', it's a specialty at a Shinjuku restaurant called Nakamuraya, which serves a notoriously spicy chicken curry.
Sydney Morning Herald
5 hours ago
- Sydney Morning Herald
Japan's version of curry came from India, but not Indians
The dish: Kare, Japan Plate up They have a neat trick in Japan, a skill few other countries possess: they can take someone else's food, the cuisine of a country far removed from anything that might be considered local, and make it their own. It's moulded to Japanese tastes and preferences, but it's not bastardised or ruined. It's unique. And it's very good. Case in point: curry, or kare in Japanese. The basic idea for curry came from India, but now there's a very distinct style of curry that is 100 per cent Japan's, instantly recognisable and absolutely delicious. A classic Japanese curry is mild in spice but heavy on umami, a thick, rich gravy that's studded with a variety of vegetable and meat combinations. The dish is generally served one of four ways: kare raisu, or curry with Japanese rice; curry udon, a soupier version with udon noodles; katsu kare, with a breaded katsu cutlet; and kare pan, a sort of pizza pocket of curry sauce. It's no wonder this is now one of Japan's most popular foods. First serve Clearly, the inspiration for Japanese curry came from India. Though, not from Indians. It's thought members of the British navy brought Indian masalas – AKA curry powders – to Japan during the Meiji era of the 1870s. The original Japanese curry was something of a luxury, served only in fancy foreign-cuisine restaurants. From there, kare evolved into an everyday, make-at-home favourite: by the 1920s, mass-produced Japanese curry powder was available; while in 1950, Bell Shokuhin Co introduced the first block-shaped curry roux, which is still popular today. In 1963, Vermont Curry – a milder, sweeter version than those previously available – was launched, and became a favourite with Japanese children. Order there Wherever you are in Japan, you can get a tasty curry meal at CoCo Ichibanya, a popular, low-cost chain restaurant ( Loading Order here Sydneysiders can sample excellent curry, including curry udon, at Yurica ( For those in Melbourne, head to specialists Kare Curry ( In Brisbane, Hatori Karaage Bar does a good katsu curry ( Cook it Make a Japanese-style curry the whole family with love with Adam Liaw's kid-friendly curry recipe on Good Food. One more thing In a case of things coming full circle, proper Indian curry is also now popular in Japan. Known as 'Indo Karii', it's a specialty at a Shinjuku restaurant called Nakamuraya, which serves a notoriously spicy chicken curry.
The Age
2 days ago
- The Age
Extraordinary stash of Viking treasure is not what you'd expect
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