カレーライス – Rice with Japanese Curry

Along with Ramen, Rice Curry (Kare Raisu) is considered one of the most popular dishes in Japan, having been introduced to the country from India by the British during the Meiji Era (1868–1912).

According to historical records, the first person to eat curry in Japan was Kenjiro Yamakawa, who was a member of the Aizu Byakkotai warriors at just 16 years of age. It was offered to him as lunch on board a ship when he sailed for the United States in 1871.

In 1872, a curry recipe was featured in the “Guide to Western Cuisine” publication, and with the country recently freed from 200 years of international seclusion, everyone was eager to soak up the culture. western. However, curry with rice was an expensive dish that very few could afford. Around 1877, a Ginza restaurant menu offered this dish for 8 sen, while a bowl of noodles cost only 1 sen.

Although it was an expensive dish, it gained such popularity that by 1910 a wide variety of dishes using curry (curry rice, curry noodles, etc.) began to populate restaurant menus in Japan.

The Taishō era (1912-1926) arrived and the Japanese curry rice recipe was created, containing onions, carrots and potatoes as main ingredients. The recipe was well received by the Japanese Army as it was very suitable to feed a large number of people, very nutritious and easy to prepare.

By the 1960s, Japanese curry became popular and could be purchased at any supermarket and restaurant.

During the late 1990s, a large number of regional specialties emerged, vacuum-sealed sauce became popular, and dishes such as Kare Pan (Bread with Curry) were created, among others.

In the following video you can learn how to prepare a Japanese Curry:

There is a short anime from Studio Ghibli (Ghiblies: Episode 2) in which we see the characters eat extra spicy curry during their lunch for a “challenge” to win their “free lunch”. It is very good and makes you consider accepting the challenge! ^^;