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Japanese curry (カレー, karē) is commonly served in three main forms: curry over rice (カレーライス, karē raisu), curry 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" 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 brought to Japan from India 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. In the UK, katsu curry is sometimes applied to any type of Japanese curry. History Early Japanese curry Curry was introduced to Japan during the Meiji era (1868–1912). At the time the Indian subcontinent was under British colonial rule. Anglo-Indian officers of the Royal Navy brought the spice mix called curry powder to Japan. 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 University of Hokkaido) 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. The beginning of the popularization of curry and the emergence of derivative foods 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. The first curry bread (karē pan) was introduced in 1927, and the first katsu curry in 1918 or 1921 or 1948. Popularization as home cooking In 1945, Oriental Co Ltd developed a powdered instant curry roux, and in 1950, Bell Shokuhin Co Ltd developed a block-shaped instant curry roux, and Japanese curry quickly spread throughout Japan as a dish that could be easily prepared at home. In 1948, Japanese curry was used in school meals for the first time. In 1963, House Foods introduced "Vermont Curry" (バーモントカレー), a instant curry roux made with apples and honey, which exploded in popularity. This product brought a mild sweetness to Japanese curry, which had been perceived as a spicy, adult dish, and made Japanese curry one of children's favorite dishes. In 1968 (or 1969), Otsuka Foods Company became the first company in the world to commercialize a retort pouch food product. The product was a Japanese curry called "Bon Curry" (ボンカレー). Curry became a food that could be stored for long periods of time and, like instant noodles, could be eaten in three minutes with boiling water. Since detailed technical information on the retort pouch, which was a military technology, was not publicly available, Otsuka Foods Company developed it in cooperation with a Group company that developed intravenous drugs using high-temperature sterilization technology. Today, curry is one of the most popular daily dishes in Japan. In 2013, production totaled 7,570 tons of curry powder and 91,105 tons of ready-made sauces; sales in 2008 amounted to 7 billion yen for curry powder and 86 billion yen for ready-made sauces. By 2000, curry was a more frequent meal than sushi or tempura. Curry similar to that served in the Indian subcontinent is known as Nakamura-ya curry. It was introduced to Japan by Rash Behari Bose (1886–1945) when he began to sell curry at Nakamura-ya, a bakery in Tokyo. Sauce mixes Curry sauce (カレーソース, karē sōsu) is served on top of cooked rice to make curry rice. Curry sauce is made by frying together curry powder, flour, and oil, along with other ingredients, to make roux; the roux is then added to stewed meat and vegetables, and then simmered until thickened. Pressure cooking can be used as well. Adding potatoes to curry sauce was introduced by William S. Clark due to rice shortages at the time. In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms. These contain curry powder, flour, oils, and various flavorings. Ease of preparation, variety, and availability of instant curry mixes made curry rice very popular, as it is very easy to make compared to many other Japanese dishes. Pre-made curry is available in retort pouches that can be reheated in boiling water. For those who make curry roux from scratch, there are also curry powders specially formulated to create the "Japanese curry" taste. Instant curry roux was first sold in powder form in 1945 and in block form in 1950. In 2007, Japanese domestic shipments of instant curry roux was 82.7 billion yen. Market share for household use in 2007 was captured almost entirely by House Foods (59.0%), S&B Foods (25.8%) and Ezaki Glico (9.4%). Curry is marketed to children utilizing characters from video games and anime. Retort pouch curry sauce, prepared by heating the retort pouch in hot water or the microw.... Discover the Tadashi Ono Harris Salat popular books. Find the top 100 most popular Tadashi Ono Harris Salat books.