Curry rice is considered Japan’s national dish. It is now very popular all over the world, and you may have already had Japanese curry at least once. Curry was first introduced to Japan during the Meiji period (1868-1912). Over the next 100 years, curry has grown into a dish that attracts both children and adults alike. Curry has become a typical Japanese home-style dish and is a part of the splendid Japanese food culture. In this article, we will delve deeper into the history of curry in Japan today. Furthermore, by learning more about the appeal of curry, you will become more of a curry lover.
The First Japanese Encounter with Curry
Japanese people first encountered curry around the end of the Edo period (1603-1868), when physicist Kenjiro Yamakawa is said to have encountered rice curry on board a ship on his way to study in the United States. Later, curry was introduced to Japan from England as a major impetus for the introduction of curry powder, which made it easy for anyone to make curry, and the speed at which curry penetrated Japan’s food culture accelerated. In 1871, the ban on eating meat, which had been prohibited until then, was lifted, and restaurants specializing in Western cuisine opened one after another. When “Rice Curry” became a menu item, it became very popular, and the public’s interest in curry grew and spread rapidly.
From High-Class Food to Popular Food
The first domestic curry powder production and sales in Japan started in 1905. At that time, curry powder was an imported product, made by the British company C&B. We do not know the price, but we can imagine it was quite expensive. It was at such a time that the first domestically produced curry powder went on sale.
As Western food boomed, Japanese restaurants, which had been popular with the common people, began to lose their popularity. Of course, soba restaurants were also affected, and Curry udon noodles, Curry nanban, and Curry donburi (rice bowl) with dashi (soup stock) were born as a result of adopting trendy Western food. Curry bread appeared in the early Showa period, and after the war, curry was introduced to school lunches nationwide in 1948. Then, in 1950, solid curry roux in the form of a sheet was put on the market, making it easy for anyone to make, and it developed into a familiar dish in the home.
The Evolution of Japanese Curry
Curry in Japan has evolved over the years, and with the advent of curry roux, it has become a popular staple dish in the home. Curry bread, Curry nanban, and Dry curry are among the original curry dishes born in Japan. The following is an introduction to the history of each of these dishes and how they came to be.
Dry curry
Keema curry using minced meat originated in India, but it is said that “Dry curry” was made in Japan as an adaptation of keema curry.
It is said that the original dry curry was made in the 1910s by a cook on the Nippon Yusen (NYK) ship at the time, using minced meat.
Nowadays, curry-flavored fried rice is also called “Dry curry. This “Dry curry” uses curry powder as a seasoning, and these days, easily prepared dry curry ingredients and frozen foods are available.
Curry nanban
With the opening of Japan to civilization during the Meiji period (1868-1912), the ban on meat eating was lifted and Western food quickly became popular. Curry Nanban” and “Curry Udon” were born as a result of the popularity of Western food.
In 1908, an owner opened an “Edo-mae-no-soba” restaurant in Osaka, but it struggled to survive in the udon culture of the Kansai region. Curry Nanban” was developed in such a situation. Taking a hint from the popularity of Western food at the time, “Curry Nanban,” which combined curry and soba, became very popular. Later, it was also launched in Tokyo.
Curry bread
Curry bread was first created in 1927. It is said that the roots of “Curry Pan(bread)” can be traced back to a bakery in downtown Tokyo that sold it under the name “Western-style bread. It was created by taking a hint from curry rice and cutlets, which were popular during the Western food boom.
The idea of frying bread from the West with curry, a particularly popular Western food at the time, was unique and spread quickly.
Curry rice and unique curry menus were born from various backgrounds. In recent years, “local curry” that makes the most of regional characteristics has been created one after another in various parts of Japan, and has evolved even further.
“CoCo Ichibanya,” which is also popular among foreign tourists, is a curry shop that you can order the level of spiciness, type of curry roux, and ingredients to your liking.
HP：https://www.ichibanya.co.jp/english/
If you have not yet tried Japanese curry, we hope you will find your favorite curry.
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