Hello, how are you all doing? Here we will introduce delicious food from Japan.
【history】
It is said that curry was introduced to Japan around 1859, when the port of Yokohama was opened. The first Japanese person to eat curry was Kenjiro Yamakawa, a member of the Byakkotai of the Aizu domain, who encountered curry rice during his studies in the United States. During this period, curry powder was brought to Japan from England, and methods of preparing curry began to spread.
【characteristic】
Japanese curry is made by sautéing finely chopped garlic and onions, then adding flour and a mix of spices or curry powder to create a curry roux. This roux is combined with meat and vegetables that have been lightly browned beforehand, along with broth, and everything is gently simmered together. Using a pressure cooker also works well and helps the flavors soak in quickly.
Because curry came to Japan through the United Kingdom, it developed into a style where roux and curry powder are used to create a stew-like dish with a smooth, thick texture. Common ingredients include large pieces of pork, beef, chicken, or seafood, along with potatoes, carrots, and onions.
There is also a well‑known story that potatoes became a standard ingredient in Japanese curry because William Smith Clark of Sapporo Agricultural College (now Hokkaido University) encouraged their use to help supplement rice shortages at the time.
【category】
■Homemade curry
１．Thick curry made with roux
Japanese curry is typically made using commercially available roux, either in solid or flake form.
The perfectly balanced blend of flour, oil, and spices makes it difficult to make mistakes and anyone can achieve a consistent flavor. This “thick” texture is a unique charm of Japanese curry, enjoyed by people of all ages.
２．The classic ingredients are meat, potatoes, carrots, and onions. When it comes to home-cooked curry, these four ingredients probably come to mind for many people. Preferences for meat (pork, beef, chicken) vary by region and household. It is said that beef is more prevalent in Kansai, while pork is more prevalent in Kanto. Potatoes, carrots, and onions all go well with stews, and they enhance the sweetness and richness of curry. One theory is that the tradition of adding potatoes is related to the agricultural promotion in Hokkaido and the rice shortages of the time, giving a sense of the history of home cooking.
３．”Homemade flavor” – simmered for a long time. Japanese home-cooked curry is simmered for a long time, allowing the flavors to come together and the ingredients to become tender and fall apart. Recently, more and more households are using pressure cookers or electric cooking pots to prepare curry in a short amount of time. The longer it is simmered, the deeper the flavor becomes, and it is said that curry is even more delicious the next day, which is part of Japanese curry culture.
４．”Our family flavor” is different in every household. Even if the same roux is used, the taste can vary dramatically from household to household. (Adding grated apple) (Adding richness with soy sauce or miso) (Adding a secret flavor like chocolate or coffee) These kinds of creative touches all come together to create “our curry or mom’s flavor.”
■Soup curry（スープカレー）Region：Hokkaido（北海道）
In the 1990s, “drinking curry” started with “Magic Spice” in Sapporo.
Put large vegetables and chicken in a spiced soup and eat with a spoon. It is truly a “Hokkaido-style curry” that warms the body in cold regions.
■Yokosuka Navy Curry（横須賀海軍カレー）Region：Kanagawa（神奈川）
Faithfully recreating a Meiji-era naval recipe. The basics are beef, potatoes, and carrots. Nowadays, it has also become a tourist attraction as the ‘Curry City Yokosuka.’
■kanazawa Curry（金沢カレー）Region：Ishikawa（石川県）
Rich roux, shredded cabbage, cutlet, stainless steel plate
the ‘Kanazawa-style format’ you won’t forget once you’ve seen it.
It is a perfected regional brand that preserves the Showa-era Western food culture just as it was.
It’s delicious, and I eat it about once a month.
■Mojiko yaki Curry（門司港 焼きカレー）Region：Fukuoka（福岡県）
The charm of Mojiko Baked Curry lies in the ‘rich aroma’ and ‘intensity’ that come from baking it in the oven. The cheese and egg blend into the creamy curry, with a nicely browned surface and a piping-hot interior, offering a special experience that’s different from regular curry. Its appeal is in the distinct feeling of a ‘treat,’ unlike homemade curry.
How was it? There are still many delicious things in Japan.
Be sure to try it when you visit Japan.
Let’s Enjoy！
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