Japanese Curry

Updated

Curry Rice

Curry Rice

Curry is a very popular dish in Japan, though its origins come from other Southwestern Asian countries. Curry was introduced to Japan by the British during the Meiji period and the original curries have since been modified, making Japanese curry distinguishable from other types of curry like Indian curry and Thai curry. Japanese curry is most commonly served on top of rice (curry rice) and the sauce contains various kinds of vegetables like potatoes, carrots, onions, and meat. Curry with fried meat such as katsu curry which has a piece of breaded deep fried pork cutlet on the curry is also a popular variation.

Curry is also often ranked annually as the #1 favorite dish among children. Even adults today remember curry as their favorite childhood dish. Curry can be adjusted in its spice level, allowing a broad range of people to enjoy the dish.

Curry Udon and Curry Pan

Curry Udon and Curry Pan

Curry is also incorporated into many other Japanese dishes. Curry udon is a hot udon dish in curry based soup. Curry udon is sold in some restaurants, but is probably more likely to be made from leftover curry. Dashi or tsuyu is used to thin the curry soup which gives the dish a different taste from the curry from the curry rice the day before. Some people use soba instead of udon, but curry udon is much more common.

Another dish incorporating curry is curry pan, or curry bread. Curry pan is fried bread made from wrapping curry with dough, coating in bread crumbs, and deep frying. Curry pan can be found in bakeries and some convenient stores. It is one of the more mainstream, popular types of bread.

Japanese Curry | Related Pages

Karaage

Karaage

Japanese bite-sized fried chicken; Popular among children and great appetizer

Tonkatsu

Tonkatsu

Breaded, deep fried pork cutlet served with tonkatsu sauce

Convenience Store

Convenience Store

Konbini are convenient stores that can be found everywhere in Japan

Soba (JDT Recommends)

Soba (JDT Recommends)

Noodles made of buckwheat flour

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