Recent from talks
Japanese curry
Knowledge base stats:
Talk channels stats:
Members stats:
Japanese curry
Japanese curry (カレー, karē) is commonly served in three main forms: curry rice (カレーライス, karē raisu) (curry over white rice), curry udon (カレーうどん, karē udon) (curry over thick noodles), and curry bread (カレーパン, karē pan) (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common curry rice dish is most often referred to simply as curry (カレー, karē).
Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.
Curry originates in Indian cuisine and was introduced to Japan by the British. Since the introduction of curry, it was reinvented to suit Japanese tastes and ingredients. Japanese curry has little resemblance to curries from other regions. The dish has changed and been adapted so much since its introduction that it stands on its own as uniquely Japanese. The combination of sweet, sticky Japanese short-grain rice with a thickened curry sauce has led to the unique evolution of Japanese curry. The dish became popular and available for purchase at supermarkets and restaurants in the late 1960s. It is so widely consumed that it can be called a national dish.
Curry was introduced to Japan during the Meiji era (1868–1912). At the time, the Indian subcontinent was under British colonial rule.[citation needed] It is most likely that the British introduced the spice mix called curry powder to Japan via the countries' respective navies. It was classified as yōshoku (Western style food) since it came from the West. The word curry was probably adopted into the Japanese language as karē in the late 1860s, when Japan was forced to abandon its isolation (sakoku) and came into contact with the British Empire. By the 1870s, curry began to be served in Japan.
Curry is commonly eaten as a rice dish in Japan, karē raisu (curry rice). The oldest Japanese mention of a dish called raisu karē (literally 'rice curry')—but as the misspelt taisu karē—is in cookbooks from 1872. It was also described in an 1872 report, according to which foreign experts ate this at the Tokyo branch of the Hokkaidō prefectural government. However, the word was popularized by American professor William S. Clark who was employed at the Sapporo Agricultural College (now Hokkaido University) in 1877. For 1873, there was a dish called curry rice on the menu of the Imperial Japanese Army Military Academy.
During the Meiji era (1868–1912), curry was still perceived in the private sector as a luxury cuisine for the wealthy, available only in high-end yōshoku specialty restaurants. Since its introduction it was reinvented with ingredients from Japanese cuisine to make it suitable for Japanese tastes.
In 1905, the dish became affordable for the general population with the introduction of domestically produced curry powder. In the 1920s, the predecessors of today's well-known S&B Foods and House Foods began selling powdered curry powder.
In the early 1900s, restaurants created various derivatives of curry rice. The first curry udon and curry soba were made in Tokyo or Osaka in 1904 or 1909. Curry udon and curry soba are made by soaking katsuobushi (dried bonito flakes) in boiling water to dissolve the umami components, adding curry to the broth, and then adding potato starch to thicken the broth and pour it over the udon or soba.
Hub AI
Japanese curry AI simulator
(@Japanese curry_simulator)
Japanese curry
Japanese curry (カレー, karē) is commonly served in three main forms: curry rice (カレーライス, karē raisu) (curry over white rice), curry udon (カレーうどん, karē udon) (curry over thick noodles), and curry bread (カレーパン, karē pan) (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common curry rice dish is most often referred to simply as curry (カレー, karē).
Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.
Curry originates in Indian cuisine and was introduced to Japan by the British. Since the introduction of curry, it was reinvented to suit Japanese tastes and ingredients. Japanese curry has little resemblance to curries from other regions. The dish has changed and been adapted so much since its introduction that it stands on its own as uniquely Japanese. The combination of sweet, sticky Japanese short-grain rice with a thickened curry sauce has led to the unique evolution of Japanese curry. The dish became popular and available for purchase at supermarkets and restaurants in the late 1960s. It is so widely consumed that it can be called a national dish.
Curry was introduced to Japan during the Meiji era (1868–1912). At the time, the Indian subcontinent was under British colonial rule.[citation needed] It is most likely that the British introduced the spice mix called curry powder to Japan via the countries' respective navies. It was classified as yōshoku (Western style food) since it came from the West. The word curry was probably adopted into the Japanese language as karē in the late 1860s, when Japan was forced to abandon its isolation (sakoku) and came into contact with the British Empire. By the 1870s, curry began to be served in Japan.
Curry is commonly eaten as a rice dish in Japan, karē raisu (curry rice). The oldest Japanese mention of a dish called raisu karē (literally 'rice curry')—but as the misspelt taisu karē—is in cookbooks from 1872. It was also described in an 1872 report, according to which foreign experts ate this at the Tokyo branch of the Hokkaidō prefectural government. However, the word was popularized by American professor William S. Clark who was employed at the Sapporo Agricultural College (now Hokkaido University) in 1877. For 1873, there was a dish called curry rice on the menu of the Imperial Japanese Army Military Academy.
During the Meiji era (1868–1912), curry was still perceived in the private sector as a luxury cuisine for the wealthy, available only in high-end yōshoku specialty restaurants. Since its introduction it was reinvented with ingredients from Japanese cuisine to make it suitable for Japanese tastes.
In 1905, the dish became affordable for the general population with the introduction of domestically produced curry powder. In the 1920s, the predecessors of today's well-known S&B Foods and House Foods began selling powdered curry powder.
In the early 1900s, restaurants created various derivatives of curry rice. The first curry udon and curry soba were made in Tokyo or Osaka in 1904 or 1909. Curry udon and curry soba are made by soaking katsuobushi (dried bonito flakes) in boiling water to dissolve the umami components, adding curry to the broth, and then adding potato starch to thicken the broth and pour it over the udon or soba.
Recent media