Japanese curry: Difference between revisions

Japanese curry
	A plate of Japanese-style curry with rice
Type	Curry
Place of origin	Japan
Serving temperature	Hot
Main ingredients	Vegetables (onions, carrots, potatoes), meat (beef, pork, chicken)
Variations	Karē raisu, karē udon, karē-pan
	Cookbook: Japanese curry; Media: Japanese curry;

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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.^[1] 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.^[2]

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.^[3]^[1]^[4]

In the UK, katsu curry is sometimes applied to any type of Japanese curry.^[5]

History

Early Japanese curry

First known curry rice recipe of Japan, by Kanagaki Robun, 1872

Curry was introduced to Japan during the Meiji era (1868–1912).^[3] At the time the Indian subcontinent was under British colonial rule.^[3] Anglo-Indian officers of the Royal Navy brought the spice mix called curry powder to Japan.^[3] It was classified as yōshoku (Western style food) since it came from the West.^[3] 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.^[6] By the 1870s, curry began to be served in Japan.^[7]

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.^[3] 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.^[8]^[9] For 1873, there was a dish called curry rice on the menu of the Imperial Japanese Army Military Academy.^[10]

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.^[3]^[11] Since its introduction it was reinvented with ingredients from Japanese cuisine to make it suitable for Japanese tastes.^[3]

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.^[10] In the 1920s, the predecessors of today's well-known S&B Foods and House Foods began selling powdered curry powder.^[3]

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.^[12]

The first curry bread (karē pan) was introduced in 1927,^[10] and the first katsu curry in 1918 or 1921 or 1948.^[13]^[14]^[15]

Popularization as home cooking

In 1945, Oriental Co Ltd developed a powdered instant curry roux,^[16] 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.^[17]^[10] In 1948, Japanese curry was used in school meals for the first time.^[10]

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.^[10]^[3]

In 1968 (or 1969^[3]), 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.^[18]^[19] 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.^[19]

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.^[20] By 2000, curry was a more frequent meal than sushi or tempura.^[21]

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 [ja], a bakery in Tokyo.^[22]

Sauce mixes

Curry sauce (カレーソース, karē sōsu) is served on top of cooked rice to make curry rice.^[23] 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.^[24] Pressure cooking can be used as well.^[23] Adding potatoes to curry sauce was introduced by William S. Clark due to rice shortages at the time.^[25]

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.^[26]

Instant curry roux was first sold in powder form in 1945^[16] and in block form in 1950.^[10] In 2007, Japanese domestic shipments of instant curry roux was 82.7 billion yen.^[27] 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%).^[28]^[29] Curry is marketed to children utilizing characters from video games and anime.^[30]

Retort pouch curry sauce, prepared by heating the retort pouch in hot water or the microwave, is also popular. As of 2007, curry sauce is the largest single category of vacuum-sealed foods in Japan, making up over 30% of sales.^[27]

Serving

Japanese curry rice is served in anything from a flat plate to a soup bowl. The curry is poured over rice in any manner and amount. Japanese short-grain rice, which is sticky and round, is preferred, rather than the medium-grain variety used in Indian dishes. It is usually eaten with a spoon, as opposed to chopsticks, because of the liquid nature of the curry. Curry rice is usually served with fukujinzuke or rakkyō on the side.^[31]

Other varieties

Curry udon (カレーうどん, Karē udon): Katsuobushi (dried bonito flakes) are soaked in boiling water to dissolve the umami ingredients into a broth, which is then thickened with curry and potato starch and poured over udon noodles.
Curry soba (カレーそば, Karē soba): Katsuobushi (dried bonito flakes) are soaked in boiling water to dissolve the umami ingredients into a broth, which is then thickened with curry and potato starch and poured over soba noodles.
Curry bread (カレーパン, Karē pan): Curry wrapped in bread dough, breaded and deep fried or baked.
Katsu curry (カツカレー, katsu karē): Curry rice served with a breaded pork cutlet on top.
Dry curry (ドライカレー, dorai karē): Curry-flavored fried rice, or curry rice with a drier, mince meat curry sauce.
maze karē (混ぜカレー): Curry rice, served with the sauce and rice already mixed. Popularized by the Jiyūken [ja] curry restaurants in Osaka.
karē don (カレー丼): Curry sauce, thickened and flavored with mentsuyu or hondashi and served on top of a bowl of rice, to give the curry a Japanese flavor.
aigake (合がけ): Curry rice with several curry sauces. Or rice with curry sauce and hayashi sauce. (fried beef and onion, cooked with red wine and demi-glace).
yaki karē (焼きカレー): Curry rice, topped with a raw egg and baked in an oven. Originally from Kitakyushu.
ishiyaki karē (石焼きカレー): Curry sauce with rice served in a heated stone bowl, in a similar way to dolsot bibimbap.
Soup curry (スープカレー, sūpu karē): Soup curry, a watery, broth-like curry sauce served with chunky ingredients such as a chicken leg and coarsely-cut vegetables. Popular in Hokkaido.

Local curries

In the late 1990s, a number of regional specialty curries emerged, popularised as vacuum-sealed curry sauces. These include:

Hokkaido sika deer curry (えぞ鹿カレー, ezoshika karē) from Hokkaido.
Scallop curry (ほたてカレー, hotate karē) from Aomori Prefecture.
Mackerel curry (サバカレー, saba karē) from Chiba Prefecture.
Apple curry (リンゴカレー, ringo karē) from Nagano Prefecture and Aomori Prefecture.
Nattō curry (納豆カレー, nattō karē) from Mito, Ibaraki.
Nagoya Kōchin chicken curry (名古屋コーチンチキンカレー, Nagoya kōchin chikin karē) from Aichi Prefecture.
Matsusaka beef curry (松阪牛カレー, Matsusaka gyū karē) from Mie Prefecture.
Whale curry (クジラカレー, kujira karē) from Wakayama Prefecture.
Oyster curry (牡蠣カレー, kaki karē) from Hiroshima Prefecture.
Nashi pear curry (梨カレー, nashi karē) from Shimane Prefecture.
Black pork curry (黒豚カレー, kurobuta karē) from Kagoshima Prefecture.
Bitter melon curry (ゴーヤーカレー, gōyā karē) from Okinawa.

Local curries are also marketed to help boost tourism. Some varieties of this include Yokosuka navy curry (よこすか海軍カレー, Yokosuka kaigun karē), sold in Yokosuka to promote its heritage as a naval base,^[32] and Zeppelin Curry (ツェッペリンカレー, Tsepperin Karē) in Tsuchiura to promote the Zeppelin landing in 1929.^[33]

Kaigun karē ('navy curry')

Kaigun karē ('navy curry') refers to the curry served by the Imperial Japanese Navy and the Maritime Self-Defense Force. The Imperial Japanese Navy used curry to prevent the malnutrition condition beriberi, and in the present day the Japan Maritime Self-Defense Force's Friday menu is curry.^[34] It is also nutritious, and easy to cook in mass quantities.^[35]

It is hypothesized that curry became popular in Japan because the Imperial Japanese Navy, modeled after the British Navy, adopted it as a menu item for its ship's mess,^[36] or because it was on the menu of the Imperial Japanese Army's mess hall.^[21] On the other hand, Naoshi Takamori, a naval culinary researcher and former Maritime Self-Defense Force officer, points out that although Japanese military manuals from the 1880s include instructions for making curry, curry did not become common in the Imperial Japanese Navy until the 1920s, during the Showa era. According to him, curry did not spread from the Japanese military to the Japanese civilian sector, but was adopted by the Japanese military from the civilian sector.^[36]

kaigun karē ('navy curry') of beef or chicken meat, potatoes, onions, carrots, rice and curry roux and a chutney of pickled vegetables (tsukemono) as described in the 1888 cookbook Kaigun kappōjitsu (海軍割烹術, 'Navy Cooking Methods'). The Maritime Self-Defense Force took over this tradition after the war and serves it every Friday with a salad,^[37]^[38]^[39] with each ship having its own variant.^[40]

Outside Japan

South Korea

Curry was introduced to South Korea during the period of Japanese rule, and is popular there. It is often found at bunsik restaurants (diner-style establishments), donkkaseu-oriented restaurants, and at the majority of Japanese restaurants. Premade curry and powdered mixes are also readily available at supermarkets.^{[citation needed]}

North Korea

Japanese curry was introduced to North Korea by Zainichi Koreans who migrated from Japan during the 1960s–1970s repatriation project.^[41] Along with other Japanese cuisine, it was traded by new arrivals for local products and used to bribe Workers' Party cadres.^[41]

Elsewhere

Mixes can be found outside Japan and Korea in supermarkets that have a Japanese section or in Japanese or Asian food stores. Mixes are also available from retailers online.^[42]

The largest Japanese curry company in Japan is House Foods Corporation. The company operated more than 10 Curry House restaurants in the US until mid-2019 when it sold off its interest to CH Acquisitions LLC, which abruptly closed the restaurants in February 2020.^[43] House Foods associated company CoCo Ichibanya (Ichibanya Co., Ltd.) or Kokoichi has more than 1,200 restaurants in Japan. CoCo Ichibanya has branches in China, Hong Kong, Korea, Singapore, Taiwan, Indonesia, Philippines, Thailand, United Kingdom, United States (more specifically Hawaii and California), and India.^[44]

Japanese curry and curry sauce are sometimes referred to inaccurately as "katsu curry" in the UK, even in cases where the katsu (cutlet) itself is not included.^[45]

References

^ ^a ^b 『カレーライス』に関するアンケート (in Japanese). ネットリサーチディムスドライブ. Archived from the original on 23 October 2021. Retrieved 1 February 2016.
^ "Chicken katsu curry". Food recipes. BBC. 2016. Archived from the original on 14 July 2021. Retrieved 20 January 2016.
^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k Itoh, Makiko (26 August 2011). "Curry — it's more 'Japanese' than you think". The Japan Times. Archived from the original on 8 January 2018. Retrieved 31 March 2018.
^ カレーライスを国民食にした日本のごはん篇 (in Japanese). Mitsubishi Electric. Archived from the original on 20 February 2024. Retrieved 20 February 2024.
^ "The U.K. Thinks Japanese curry is katsu curry, and people aren't happy about it". 12 February 2020. Archived from the original on 17 May 2021.
^ ライスカレーとカレーライス [Ricecurry and Curryrice] (in Japanese). House Foods. Archived from the original on 24 September 2009. Retrieved 14 February 2015.
^ Bell, Markus (8 April 2016). "From India To North Korea, Via Japan: Curry's Global Journey". The Salt. National Public Radio. Retrieved 15 November 2018.
^ "FAQ" よくある質問と回答 (in Japanese). University of Hokkaidō. Retrieved 14 February 2015.
^ "Sapporo Hitsujigaoka Observation Hill". さっぽろ羊ヶ丘展望台オフィシャルサイト (in Japanese). Archived from the original on 14 February 2015. Retrieved 14 February 2015.
^ ^a ^b ^c ^d ^e ^f ^g 日本のカレーカレーが国民食になるまでの歩み (in Japanese). House Foods. Archived from the original on 26 October 2023. Retrieved 20 February 2024.
^ Tadashi Ono; Harris Salat (2013). Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond. Ten Speed Press. p. 44. ISBN 978-1-60774-352-1.
^ Keiko Kosuge (2017). Nipoon yōshoku monogatari taizen (にっぽん洋食物語大全), pp. 168–169. Chikuma Shobō. ISBN 978-4480434654
^ Kazuhiro Ono (2007). Karē hōrōki (カレー放浪記), p.258. Soshinsya. ISBN 978-4480434654
^ 102年の歴史を持つカツカレー丼 (in Japanese). Predident. 27 January 2020. Archived from the original on 1 October 2023. Retrieved 20 February 2024.
^ Tagami, Yoko. "Savor Ginza Swiss' Original Katsu Curry – Since 1947". Matcha (3 October 2017). Archived from the original on 18 June 2019. Retrieved 8 September 2018.
^ ^a ^b 日本のカレーカレーが国民食になるまでの歩み (in Japanese). Tōkai Television Broadcasting. 18 September 2022. Archived from the original on 18 September 2022. Retrieved 20 February 2024.
^ ベル食品工業株式会社 (in Japanese). Bell Shokuhin Co,.Ltd. Archived from the original on 5 December 2023. Retrieved 20 February 2024.
^ "Japan's Bon Curry certified as world's longest-selling retort pouch curry brand". Mainichi Daily News. Mainichi Shimbun. 12 January 2023. Archived from the original on 12 February 2023. Retrieved 20 February 2024.
^ ^a ^b House Foods (2019). Sekai no Karē Zukan [The World's Curry Picture Book], p.111. Mynavi. ISBN 978-4839970130
^ 生産量 (in Japanese). All Japan Curry Manufacturers Association. 2013. Retrieved 14 February 2015.
^ ^a ^b Makalintal, Bettina (2 November 2018). "A Brief History of How Curry Ended Up in Japan". Munchies. Vice. Retrieved 15 November 2018.
^ Karmakar, Kaylan (25 September 2018). "Japanese Curry Is Nothing Like Indian Curry. Think Twice When in Japan". New Delhi: NDTV. Retrieved 17 November 2018.
^ ^a ^b "Easy Instant Pot Japanese Bone-in Chicken Curry". Asian Cooking Mom. 25 April 2020. Retrieved 26 April 2020.
^ Nancy Singleton Hachisu (4 September 2012). Japanese Farm Food. Andrews McMeel Publishing. pp. 289–290. ISBN 978-1-4494-1830-4.
^ Colburn Goto, Gina (21 November 2014). "Curry is king". Japan Today. Tokyo. Retrieved 13 February 2019.
^ Itoh, Makiko (26 August 2011). "Curry — it's more 'Japanese' than you think". The Japan Times. Tokyo. Retrieved 13 February 2019.
^ ^a ^b 生産量の推移 [Transition of Production] (in Japanese). All Japan Curry Manufacturers Association. Retrieved 7 March 2011.
^ ハウス食品 [Hause Foods] (PDF) (in Japanese). Keio University Marketing Research Study Group. Archived from the original (PDF) on 12 April 2017. Retrieved 7 March 2011.
^ コンサルティングレポート江崎グリコ株式会社 [Proposal for Ezaki Glico] (PDF) (in Japanese). Kutsuna Seminar at Faculty of Business Administration in Kobe University. Archived from the original (PDF) on 22 July 2011. Retrieved 7 March 2011.
^ Chris Kohler (10 October 2016). Power-Up: How Japanese Video Games Gave the World an Extra Life. Courier Dover Publications. p. 188. ISBN 978-0-486-81642-5.
^ Jan Davison (15 May 2018). Pickles: A Global History. Reaktion Books. p. 33. ISBN 978-1-78023-959-0.
^ Trautlein, Steve, "The chow-down tour of Kanto's local dishes Archived 2013-07-05 at the Wayback Machine", The Japan Times, 24 August 2012, p. 15
^ Hongo, Jun (14 November 2013). "Tsuchiura city curries favor with visitors at its annual gourmet festival". Japan Times. Retrieved 30 November 2018.
^ Curry Recipe Archived 27 January 2019 at the Wayback Machine Japan Maritime Self-Defense Force (in Japanese)
^ "Japan Ministry of Defense/Self-Defense Forces". Twitter. Japan Ministry of Defense. 25 August 2021. Archived from the original on 25 August 2021. Retrieved 19 October 2021.
^ ^a ^b Naoshi Takamori (2018). Kaigun karē no densetsu (The Legend of Kaigun Karē), pp. 3, 31–42. Ushioshobokojinshinsha Co., Ltd.. ISBN 978-4-7698-1660-7
^ "Akebonos' Yokosuka Marine-Trockencurry' (tiefgefroren)")" あけぼの「よこすか海軍ドライカレー」（冷凍食品） (in Japanese). Maruha Ichiro. Archived from the original on 14 February 2015. Retrieved 14 February 2015.
^ "Die wenig bekannte Geschichte der Geburt von Curryreis" カレーライス誕生秘話 (in Japanese). Stadt Yokosuka. 21 December 2012. Archived from the original on 21 February 2014. Retrieved 14 February 2014.
^ "Curry-Rezepte der Marineselbstverteidigungsstreitkräfte" ★海上自衛隊のカレーレシピ★ (in Japanese). Ministry of Defense. Retrieved 14 February 2015.
^ "Curry-Rezepte der Marineselbstverteidigungsstreitkräfte" ★海上自衛隊のカレーレシピ★ (in Japanese). Ministry of Defense. Retrieved 14 February 2015.
^ ^a ^b Bell, Markus (8 April 2016). "From India To North Korea, Via Japan: Curry's Global Journey". The Salt. NPR. Retrieved 12 May 2016.
^ "S&B Golden Curry Sauce Mix Medium Hot, 3.5 OZ". Walmart. Retrieved 26 April 2020.
^ "Curry House Trends After All Japanese Curry and Spaghetti Restaurants Mysteriously Close". Newsweek. 2 October 2020. Archived from the original on 2 October 2020.
^ "Japanese-style Curry Specialty Shop". ichibanya.co.jp.
^ "The U.K. thinks Japanese curry is katsu curry, and people aren't happy about it". 12 February 2020. Archived from the original on 17 May 2021.

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 }}
-'''Japanese curry''' ({{lang|ja|カレー}}, {{Transliteration|ja|karē}}) is commonly served in three main forms: {{nihongo|[[curry]] over [[rice]]|カレーライス|karē raisu}}, curry [[udon]] (curry over thick [[noodles]]), and {{nihongo|[[curry bread]]|カレーパン|karē pan}} (a curry-filled [[pastry]]). It is one of the most popular [[Japanese cuisine|dishes in Japan]].<ref name="curry rice research">{{cite web |script-title=ja:『カレーライス』に関するアンケート |publisher = ネットリサーチ ディムスドライブ |url = http://www.dims.ne.jp/timelyresearch/2008/081014/ |language= ja |access-date=1 February 2016 |archive-url=https://web.archive.org/web/20211023222609/http://www.dims.ne.jp/timelyresearch/2008/081014/ |archive-date=October 23, 2021}}</ref> The very common "curry rice" is most often referred to simply as {{nihongo|"curry"|カレー|karē}}.
+'''Japanese curry''' ({{lang|ja|カレー}}, {{Transliteration|ja|karē}}) is commonly served in three main forms: {{nihongo|[[curry]] over [[rice]]|カレーライス|karē raisu}}, curry [[udon]] (curry over thick [[noodles]]), and {{nihongo|[[curry bread]]|カレーパン|karē pan}} (a curry-filled [[pastry]]). It is one of the most popular [[Japanese cuisine|dishes in Japan]].<ref name="curry rice research">{{cite web |script-title=ja:『カレーライス』に関するアンケート |publisher = ネットリサーチ ディムスドライブ |url = http://www.dims.ne.jp/timelyresearch/2008/081014/ |language= ja |access-date=1 February 2016 |archive-url=https://web.archive.org/web/20211023222609/http://www.dims.ne.jp/timelyresearch/2008/081014/ |archive-date=23 October 2021}}</ref> The very common "curry rice" is most often referred to simply as {{nihongo|"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 [[Tonkatsu|breaded deep-fried cutlet]] (''tonkatsu''; usually pork or chicken) with Japanese curry sauce.<ref name="bbc_goodfood">{{cite web | url=https://www.bbc.co.uk/food/recipes/chicken_katsu_curry_48890 | title=Chicken katsu curry | publisher=BBC | work=Food recipes | date=2016 | access-date=20 January 2016 |archive-url=https://web.archive.org/web/20210714131951/https://www.bbc.co.uk/food/recipes/chicken_katsu_curry_48890 |archive-date=July 14, 2021}}</ref>
+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 [[Tonkatsu|breaded deep-fried cutlet]] (''tonkatsu''; usually pork or chicken) with Japanese curry sauce.<ref name="bbc_goodfood">{{cite web | url=https://www.bbc.co.uk/food/recipes/chicken_katsu_curry_48890 | title=Chicken katsu curry | publisher=BBC | work=Food recipes | date=2016 | access-date=20 January 2016 |archive-url=https://web.archive.org/web/20210714131951/https://www.bbc.co.uk/food/recipes/chicken_katsu_curry_48890 |archive-date=14 July 2021}}</ref>
 Curry originates in [[Indian cuisine]] and was brought to Japan from [[British Raj|India]] by the [[British people|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 rice|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]].<ref name="times-curry"/><ref name="curry rice research"/><ref>{{cite web|url=https://www.mitsubishielectric.co.jp/club-me/knowledge/washoku04/12.html|archive-url=https://web.archive.org/web/20240220131429/https://www.mitsubishielectric.co.jp/club-me/knowledge/washoku04/12.html|script-title=ja:カレーライスを国民食にした日本のごはん篇|language=ja|publisher=[[Mitsubishi Electric]]|date=|archive-date=20 February 2024|access-date=20 February 2024}}</ref>
-In the UK, ''[[katsu curry]]'' is sometimes applied to any type of Japanese curry.<ref>{{cite web | url=https://soranews24.com/2020/02/12/the-u-k-thinks-japanese-curry-is-katsu-curry-and-people-arent-happy-about-it/ | archive-url=https://web.archive.org/web/20210517025549/https://soranews24.com/2020/02/12/the-u-k-thinks-japanese-curry-is-katsu-curry-and-people-arent-happy-about-it/ | archive-date=2021-05-17 | title=The U.K. Thinks Japanese curry is katsu curry, and people aren't happy about it | date=12 February 2020 }}</ref>
+In the UK, ''[[katsu curry]]'' is sometimes applied to any type of Japanese curry.<ref>{{cite web | url=https://soranews24.com/2020/02/12/the-u-k-thinks-japanese-curry-is-katsu-curry-and-people-arent-happy-about-it/ | archive-url=https://web.archive.org/web/20210517025549/https://soranews24.com/2020/02/12/the-u-k-thinks-japanese-curry-is-katsu-curry-and-people-arent-happy-about-it/ | archive-date=17 May 2021 | title=The U.K. Thinks Japanese curry is katsu curry, and people aren't happy about it | date=12 February 2020 }}</ref>
 ==History==
 === Early Japanese curry ===
 [[File:First-Curry-Rice-Recipe-of-Japan-Seiyo-Ryoritsu-by-Kanagaki-Robun-1872.jpg|thumb|First known curry rice recipe of Japan, by [[Kanagaki Robun]], 1872]]
-Curry was introduced to Japan during the [[Meiji era]] (1868–1912).<ref name="times-curry">{{Cite news|url=https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/ |title=Curry — it's more 'Japanese' than you think|last=Itoh|first=Makiko|date=26 August 2011 |work=The Japan Times |access-date=31 March 2018 |archive-url=https://web.archive.org/web/20180108233344/https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/|archive-date=8 January 2018}}</ref> At the time the [[Indian subcontinent]] was under [[British Raj|British colonial rule]].<ref name="times-curry"/> Anglo-Indian officers of the Royal Navy brought the spice mix called curry powder to Japan.<ref name="times-curry"/> It was classified as [[yōshoku]] (Western style food) since it came from the West.<ref name="times-curry"/> The word ''curry'' was probably adopted into the [[Japanese language]] as {{Transliteration|ja|karē}} in the late 1860s, when Japan was forced to abandon its [[sakoku|isolation (sakoku)]] and came into contact with the [[British Empire]].<ref name=":0">{{cite web |url=http://housefoods.jp/data/curryhouse/know/column/column06.html|archive-url=https://web.archive.org/web/20090924123141/http://housefoods.jp/data/curryhouse/know/column/column06.html|title= "Ricecurry and Curryrice" |script-title=ja:ライスカレーとカレーライス |publisher=House Foods |access-date=14 February 2015 |archive-date=24 September 2009|language=ja}}</ref> By the 1870s, curry began to be served in Japan.<ref name=Salt2016>{{cite web |url=https://www.npr.org/sections/thesalt/2016/04/08/473376519/from-india-to-north-korea-via-japan-currys-global-journey |title=From India To North Korea, Via Japan: Curry's Global Journey |last=Bell |first=Markus |date=8 April 2016 |website=The Salt |publisher=National Public Radio |access-date=15 November 2018 }}</ref>
+Curry was introduced to Japan during the [[Meiji era]] (1868–1912).<ref name="times-curry">{{Cite news|url=https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/ |title=Curry — it's more 'Japanese' than you think|last=Itoh|first=Makiko|date=26 August 2011 |work=The Japan Times |access-date=31 March 2018 |archive-url=https://web.archive.org/web/20180108233344/https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/|archive-date=8 January 2018}}</ref> At the time the [[Indian subcontinent]] was under [[British Raj|British colonial rule]].<ref name="times-curry"/> Anglo-Indian officers of the Royal Navy brought the spice mix called curry powder to Japan.<ref name="times-curry"/> It was classified as {{lang|ja-Latn|[[yōshoku]]}} (Western style food) since it came from the West.<ref name="times-curry"/> The word ''curry'' was probably adopted into the [[Japanese language]] as {{Transliteration|ja|karē}} in the late 1860s, when Japan was forced to abandon its [[sakoku|isolation ({{lang|ja-Latn|cat=no|sakoku}})]] and came into contact with the [[British Empire]].<ref name=":0">{{cite web |url=http://housefoods.jp/data/curryhouse/know/column/column06.html|archive-url=https://web.archive.org/web/20090924123141/http://housefoods.jp/data/curryhouse/know/column/column06.html|trans-title= Ricecurry and Curryrice |script-title=ja:ライスカレーとカレーライス |publisher=House Foods |access-date=14 February 2015 |archive-date=24 September 2009|language=ja}}</ref> By the 1870s, curry began to be served in Japan.<ref name=Salt2016>{{cite web |url=https://www.npr.org/sections/thesalt/2016/04/08/473376519/from-india-to-north-korea-via-japan-currys-global-journey |title=From India To North Korea, Via Japan: Curry's Global Journey |last=Bell |first=Markus |date=8 April 2016 |website=The Salt |publisher=National Public Radio |access-date=15 November 2018 }}</ref>
-Curry is commonly eaten as a [[rice dish]] in Japan, {{Transliteration|ja|karē raisu}} (curry rice). The oldest Japanese mention of a dish called {{Transliteration|ja|raisu karē}} (literally 'rice curry')—but as the misspelt {{Transliteration|ja|taisu karē}}—is in cookbooks from 1872.<ref name="times-curry"/> It was also described in an 1872 report, according to which [[Foreign government advisors in Meiji Japan|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.<ref>{{cite web |url=http://www.hokudai.ac.jp/bureau/q/faq.html#9 |title= FAQ |script-title=ja:よくある質問と回答 |publisher=Universität Hokkaidō |access-date=14 February 2015 |language=ja}}</ref><ref>{{cite web |url=http://www.hitsujigaoka.jp/en/second/#menu02 |title=Sapporo Hitsujigaoka Observation Hill |script-work=ja:さっぽろ羊ヶ丘展望台オフィシャルサイト |archive-url=https://web.archive.org/web/20150214212325/http://www.hitsujigaoka.jp/en/second/#menu02 |archive-date=14 February 2015 |access-date=14 February 2015 |language=ja}}</ref> For 1873, there was a dish called curry rice on the menu of the [[Imperial Japanese Army]] Military Academy.<ref name="house"/>
+Curry is commonly eaten as a [[rice dish]] in Japan, {{Transliteration|ja|karē raisu}} (curry rice). The oldest Japanese mention of a dish called {{Transliteration|ja|raisu karē}} (literally 'rice curry')—but as the misspelt {{Transliteration|ja|taisu karē}}—is in cookbooks from 1872.<ref name="times-curry"/> It was also described in an 1872 report, according to which [[Foreign government advisors in Meiji Japan|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.<ref>{{cite web |url=http://www.hokudai.ac.jp/bureau/q/faq.html#9 |title= FAQ |script-title=ja:よくある質問と回答 |publisher=University of Hokkaidō |access-date=14 February 2015 |language=ja}}</ref><ref>{{cite web |url=http://www.hitsujigaoka.jp/en/second/#menu02 |title=Sapporo Hitsujigaoka Observation Hill |script-work=ja:さっぽろ羊ヶ丘展望台オフィシャルサイト |archive-url=https://web.archive.org/web/20150214212325/http://www.hitsujigaoka.jp/en/second/#menu02 |archive-date=14 February 2015 |access-date=14 February 2015 |language=ja}}</ref> For 1873, there was a dish called curry rice on the menu of the [[Imperial Japanese Army]] Military Academy.<ref name="house"/>
-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.<ref name="times-curry"/><ref name="OnoSalat2013">{{cite book|author1=Tadashi Ono|author2=Harris Salat|title=Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond|url=https://books.google.com/books?id=WfaMDQAAQBAJ&pg=PA44|year=2013|publisher=Ten Speed Press|isbn=978-1-60774-352-1|page=44}}</ref> Since its introduction it was reinvented with ingredients from [[Japanese cuisine]] to make it suitable for Japanese tastes.<ref name="times-curry"/>
+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 {{lang|ja-Latn|[[yōshoku]]}} specialty restaurants.<ref name="times-curry"/><ref name="OnoSalat2013">{{cite book|author1=Tadashi Ono|author2=Harris Salat|title=Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond|url=https://books.google.com/books?id=WfaMDQAAQBAJ&pg=PA44|year=2013|publisher=Ten Speed Press|isbn=978-1-60774-352-1|page=44}}</ref> Since its introduction it was reinvented with ingredients from [[Japanese cuisine]] to make it suitable for Japanese tastes.<ref name="times-curry"/>
 === The beginning of the popularization of curry and the emergence of derivative foods ===
-[[File:Marugame Seimen Curry udon.jpg|thumb|Curry [[udon]] and [[sushi|inari-zushi]]]]
+[[File:Marugame Seimen Curry udon.jpg|thumb|Curry [[udon]] and {{lang|ja-Latn|[[sushi|inari-zushi]]}}]]
 In 1905, the dish became affordable for the general population with the introduction of domestically produced [[curry powder]].<ref name="house">{{cite web|url=https://housefoods.jp/data/curryhouse/know/trends01.html|archive-url=https://web.archive.org/web/20231026113713/https://housefoods.jp/data/curryhouse/know/trends01.html|script-title=ja:日本のカレー カレーが国民食になるまでの歩み|language=ja|publisher=[[House Foods]]|date=|archive-date=26 October 2023|access-date=20 February 2024}}</ref> In the 1920s, the predecessors of today's well-known [[S&B Foods]] and [[House Foods]] began selling powdered curry powder.<ref name="times-curry"/>
-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.<ref name="Kosuge">Keiko kosuge (2017). ''Nipoon yōshoku monogatari taizen (にっぽん洋食物語大全)'', pp. 168–169. [[Chikuma Shobō]]. {{ISBN|978-4480434654}}</ref>
+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 {{lang|ja-Latn|[[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.<ref name="Kosuge">Keiko Kosuge (2017). {{lang|ja-Latn|Nipoon yōshoku monogatari taizen}} ({{lang|ja|にっぽん洋食物語大全}}), pp. 168–169. [[Chikuma Shobō]]. {{ISBN|978-4480434654}}</ref>
-The first [[curry bread]] (''karē pan'') was introduced in 1927,<ref name="house"/> and the first [[katsu curry]] in 1918 or 1921 or 1948.<ref name="Ono">Kazuhiro Ono (2007). ''Karē hōrōki (カレー放浪記)'', p.258. Soshinsya. {{ISBN|978-4480434654}}</ref><ref name="danchu">{{cite web|url=https://dancyu.jp/read/2020_00002825.html|archive-url=https://web.archive.org/web/20231001021440/https://dancyu.jp/read/2020_00002825.html|script-title=ja:102年の歴史を持つカツカレー丼|language=ja|publisher=Predident Inc.|date=27 January 2020|archive-date=1 October 2023|access-date=20 February 2024}}</ref><ref name=tagami>{{Cite journal | last = Tagami | first = Yoko | title = Savor Ginza Swiss' Original Katsu Curry - Since 1947 | url = https://matcha-jp.com/en/387 | journal = Matcha | issue = 2017–10–03 | access-date = 2018-09-08 | archive-date = 2019-06-18 | archive-url = https://web.archive.org/web/20190618113120/https://matcha-jp.com/en/387 | url-status = dead }}</ref>
+The first [[curry bread]] ({{lang|ja-Latn|karē pan}}) was introduced in 1927,<ref name="house"/> and the first [[katsu curry]] in 1918 or 1921 or 1948.<ref name="Ono">Kazuhiro Ono (2007). {{lang|ja-Latn|Karē hōrōki}} ({{lang|ja|カレー放浪記}}), p.258. Soshinsya. {{ISBN|978-4480434654}}</ref><ref name="danchu">{{cite web|url=https://dancyu.jp/read/2020_00002825.html|archive-url=https://web.archive.org/web/20231001021440/https://dancyu.jp/read/2020_00002825.html|script-title=ja:102年の歴史を持つカツカレー丼|language=ja|publisher=Predident |date=27 January 2020|archive-date=1 October 2023|access-date=20 February 2024}}</ref><ref name=tagami>{{Cite journal | last = Tagami | first = Yoko | title = Savor Ginza Swiss' Original Katsu Curry – Since 1947 | url = https://matcha-jp.com/en/387 | journal = Matcha | issue = 3 October 2017 | access-date = 8 September 2018 | archive-date = 18 June 2019 | archive-url = https://web.archive.org/web/20190618113120/https://matcha-jp.com/en/387 | url-status = dead }}</ref>
 === Popularization as home cooking ===
-In 1945, Oriental Co.,Ltd developed a powdered instant curry roux,<ref name="oriental">{{cite web|url=https://www.tokai-tv.com/tokainews/feature/article_20220918_21815|archive-url=https://web.archive.org/web/20220918080149/https://www.tokai-tv.com/tokainews/feature/article_20220918_21815|script-title=ja:日本のカレー カレーが国民食になるまでの歩み|language=ja|publisher=[[Tōkai Television Broadcasting]]|date=18 September 2022|archive-date=18 September 2022|access-date=20 February 2024}}</ref> 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.<ref name="bell">{{cite web|url=https://www.bellsyokuhin.co.jp/company/#page1.5|archive-url=https://web.archive.org/web/20231205015723/https://www.bellsyokuhin.co.jp/company/#page1.5|script-title=ja:ベル食品工業株式会社|language=ja|publisher=Bell Shokuhin Co,.Ltd|date=|archive-date=5 December 2023|access-date=20 February 2024}}</ref><ref name="house"/> In 1948, Japanese curry was used in [[school meal]] for the first time.<ref name="house"/>
+In 1945, Oriental Co Ltd developed a powdered instant curry [[roux]],<ref name="oriental">{{cite web|url=https://www.tokai-tv.com/tokainews/feature/article_20220918_21815|archive-url=https://web.archive.org/web/20220918080149/https://www.tokai-tv.com/tokainews/feature/article_20220918_21815|script-title=ja:日本のカレー カレーが国民食になるまでの歩み|language=ja|publisher=[[Tōkai Television Broadcasting]]|date=18 September 2022|archive-date=18 September 2022|access-date=20 February 2024}}</ref> 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.<ref name="bell">{{cite web|url=https://www.bellsyokuhin.co.jp/company/#page1.5|archive-url=https://web.archive.org/web/20231205015723/https://www.bellsyokuhin.co.jp/company/#page1.5|script-title=ja:ベル食品工業株式会社|language=ja|publisher=Bell Shokuhin Co,.Ltd|date=|archive-date=5 December 2023|access-date=20 February 2024}}</ref><ref name="house"/> In 1948, Japanese curry was used in [[school meal]]s for the first time.<ref name="house"/>
-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.<ref name="house"/><ref name="times-curry"/>
+In 1963, [[House Foods]] introduced "Vermont Curry" ({{lang|ja|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.<ref name="house"/><ref name="times-curry"/>
 [[File:Boncurry chori kara.JPG|thumb|"Bon Curry", the world's first commercial [[retort pouch]] food. The Bon Curry packaging box design in the photo is a reprint.]]
-In 1968 (or 1969<ref name="times-curry"/>), [[Otsuka Pharmaceutical]] 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.<ref>{{cite web|url=https://mainichi.jp/english/articles/20230111/p2a/00m/0bu/017000c|archive-url=https://web.archive.org/web/20230212140016/https://mainichi.jp/english/articles/20230111/p2a/00m/0bu/017000c|title=Japan's Bon Curry certified as world's longest-selling retort pouch curry brand|publisher=[[Mainichi Shimbun]]|date=12 January 2023|archive-date=12 February 2023|access-date=20 February 2024}}</ref><ref name="mynavi"/> Since detailed technical information on the retort pouch, which was a military technology, was not publicly available, Otsuka Pharmaceutical developed it in cooperation with a Group company that developed intravenous drugs using high-temperature sterilization technology.<ref name="mynavi">[[House Foods]] (2019). ''Sekai no Karē Zukan (The World's Curry Picture Book)'', p.111. Mynavi Publishing Corporation. {{ISBN|978-4839970130}}</ref>
+In 1968 (or 1969<ref name="times-curry"/>), 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" ({{lang|ja|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.<ref>{{cite news|url=https://mainichi.jp/english/articles/20230111/p2a/00m/0bu/017000c|archive-url=https://web.archive.org/web/20230212140016/https://mainichi.jp/english/articles/20230111/p2a/00m/0bu/017000c|title=Japan's Bon Curry certified as world's longest-selling retort pouch curry brand|newspaper=Mainichi Daily News |publisher=[[Mainichi Shimbun]]|date=12 January 2023|archive-date=12 February 2023|access-date=20 February 2024}}</ref><ref name="mynavi"/> 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.<ref name="mynavi">[[House Foods]] (2019). {{lang|ja|Sekai no Karē Zukan}} [''The World's Curry Picture Book''], p.111. Mynavi. {{ISBN|978-4839970130}}</ref>
 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.<ref>{{cite web |url=http://www.curry.or.jp/reference/production.html |script-title=ja:生産量 |publisher=All Japan Curry Manufacturers Association |date=2013 |access-date=14 February 2015 |language=ja}}</ref> By 2000, curry was a more frequent meal than [[sushi]] or [[tempura]].<ref name=Vice2018>{{cite web |url=https://munchies.vice.com/en_us/article/nepjbw/a-brief-history-of-how-curry-ended-up-in-japan |title=A Brief History of How Curry Ended Up in Japan |last=Makalintal |first=Bettina |date=2 November 2018 |website=Munchies |publisher=Vice |access-date=15 November 2018 }}</ref>
-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 {{ill|Nakamura-ya|ja|中村屋}}, a bakery in Tokyo.<ref>{{cite news |last=Karmakar |first=Kaylan |date=25 September 2018 |title=Japanese Curry Is Nothing Like Indian Curry. Think Twice When in Japan |url=https://food.ndtv.com/food-drinks/japanese-curry-is-nothing-like-indian-curry-think-twice-when-in-japan-1921111 |publisher=[[NDTV]] |location=New Delhi |access-date=17 November 2018 }}</ref>
+Curry similar to that served in the Indian subcontinent is known as ''{{lang|ja-Latn|italic=unset|Nakamura-ya}} curry''. It was introduced to Japan by [[Rash Behari Bose]] (1886–1945) when he began to sell curry at {{ill|Nakamura-ya|ja|中村屋}}, a bakery in Tokyo.<ref>{{cite news |last=Karmakar |first=Kaylan |date=25 September 2018 |title=Japanese Curry Is Nothing Like Indian Curry. Think Twice When in Japan |url=https://food.ndtv.com/food-drinks/japanese-curry-is-nothing-like-indian-curry-think-twice-when-in-japan-1921111 |publisher=[[NDTV]] |location=New Delhi |access-date=17 November 2018 }}</ref>
 ==Sauce mixes==
@@ Line 60: / Line 60: @@
 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 cuisine|Japanese dishes]]. Pre-made curry is available in [[retort pouch]]es 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.<ref>{{cite news |last=Itoh |first=Makiko |date=26 August 2011 |title=Curry — it's more 'Japanese' than you think |url=https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/#.XGTQl1VKhhE |work=The Japan Times |location=Tokyo |access-date=13 February 2019 }}</ref>
-Instant curry roux was first sold in powder form in 1945<ref name="oriental"/> and in block form in1950.<ref name="house"/> In 2007<!--平成19年度-->, Japanese domestic shipments of instant curry roux was 82.7&nbsp;billion yen.<ref name="ajcma">{{cite web|url=http://www.curry.or.jp/reference/production.html|script-title=ja:生産量の推移|trans-title=Transition of Production|publisher=All Japan Curry Manufacturers Association|access-date=7 March 2011|language=ja}}</ref> Market share for household use in 2007 was captured almost entirely by House Foods (59.0%), S&B&nbsp;Foods (25.8%) and [[Ezaki Glico]] (9.4%).<ref>{{cite web|url=http://keio-marke.com/essay/mitasai2007/house.pdf|script-title=ja:ハウス食品|trans-title=Hause Foods|publisher=[[Keio University]] Marketing Research Study Group|access-date=7 March 2011|language=ja|archive-date=12 April 2017|archive-url=https://web.archive.org/web/20170412154018/http://www.keio-marke.com/essay/mitasai2007/house.pdf|url-status=dead}}</ref><ref>{{cite web|url=http://kutsunazemi.daa.jp/newsite/activity/paper&report/consultingreport/2010/fujikawa_doc.pdf |script-title=ja:コンサルティングレポート 江崎グリコ株式会社 |trans-title=Proposal for Ezaki Glico |publisher=Kutsuna Seminar at Faculty of Business Administration in [[Kobe University]] |access-date=7 March 2011 |language=ja |archive-url=https://web.archive.org/web/20110722101857/http://kutsunazemi.daa.jp/newsite/activity/paper%26report/consultingreport/2010/fujikawa_doc.pdf |archive-date=22 July 2011 }}</ref> Curry is marketed to children utilizing characters from video games and [[anime]].<ref>{{cite book|author=Chris Kohler|title=Power-Up: How Japanese Video Games Gave the World an Extra Life|url=https://books.google.com/books?id=VuA7DQAAQBAJ&pg=PA188|date=10 October 2016|publisher=Courier Dover Publications|isbn=978-0-486-81642-5|page=188}}</ref>
+Instant curry roux was first sold in powder form in 1945<ref name="oriental"/> and in block form in 1950.<ref name="house"/> In 2007<!--平成19年度-->, Japanese domestic shipments of instant curry roux was 82.7&nbsp;billion yen.<ref name="ajcma">{{cite web|url=http://www.curry.or.jp/reference/production.html|script-title=ja:生産量の推移|trans-title=Transition of Production|publisher=All Japan Curry Manufacturers Association|access-date=7 March 2011|language=ja}}</ref> Market share for household use in 2007 was captured almost entirely by House Foods (59.0%), S&B&nbsp;Foods (25.8%) and [[Ezaki Glico]] (9.4%).<ref>{{cite web|url=http://keio-marke.com/essay/mitasai2007/house.pdf|script-title=ja:ハウス食品|trans-title=Hause Foods|publisher=[[Keio University]] Marketing Research Study Group|access-date=7 March 2011|language=ja|archive-date=12 April 2017|archive-url=https://web.archive.org/web/20170412154018/http://www.keio-marke.com/essay/mitasai2007/house.pdf|url-status=dead}}</ref><ref>{{cite web|url=http://kutsunazemi.daa.jp/newsite/activity/paper&report/consultingreport/2010/fujikawa_doc.pdf |script-title=ja:コンサルティングレポート 江崎グリコ株式会社 |trans-title=Proposal for Ezaki Glico |publisher=Kutsuna Seminar at Faculty of Business Administration in [[Kobe University]] |access-date=7 March 2011 |language=ja |archive-url=https://web.archive.org/web/20110722101857/http://kutsunazemi.daa.jp/newsite/activity/paper%26report/consultingreport/2010/fujikawa_doc.pdf |archive-date=22 July 2011 }}</ref> Curry is marketed to children utilizing characters from video games and [[anime]].<ref>{{cite book|author=Chris Kohler|title=Power-Up: How Japanese Video Games Gave the World an Extra Life|url=https://books.google.com/books?id=VuA7DQAAQBAJ&pg=PA188|date=10 October 2016|publisher=Courier Dover Publications|isbn=978-0-486-81642-5|page=188}}</ref>
 Retort pouch curry sauce, prepared by heating the [[retort pouch]] in hot water or the microwave, is also popular. As of 2007<!--平成19年度-->, curry sauce is the largest single category of vacuum-sealed foods in Japan, making up over 30% of sales<!--51,041(レトルトパウチ詰生産額) / 144,771(合計生産額) = 35.3%-->.<ref name="ajcma"/>
@@ Line 70: / Line 70: @@
 [[File:Curry house curry pan.jpg|thumb|A [[curry bread]] from [[Curry House (restaurant chain)|Curry House]]]]
 [[File:Katsu curry by luckypines.jpg|thumb|''Katsu'' curry from {{Nihongo3||まんてん|Manten}} in [[Jinbōchō, Tokyo]]]]
+[[File:Hayashi_rice_and_curry_rice_in_Tokyo_2023-12-30.jpg|thumb|[[Hayashi rice]] (closer) and curry rice (further) served at {{nihongo|{{ill|Maruzen|ja|丸善雄松堂}}|丸善}} Cafe.]]
-[[File:Katsu-curry 002.jpg|thumb|[[Ichibanya]]]]
 [[File:Japanese curry rice with shredded beef by Banej in SG.jpg|thumb|Japanese curry rice with shredded beef in Singapore]]
 *{{Nihongo|Curry udon|カレーうどん|Karē udon}}: ''[[Katsuobushi]]'' (dried bonito flakes) are soaked in boiling water to dissolve the [[umami]] ingredients into a broth, which is then thickened with curry and [[potato starch]] and poured over [[udon]] noodles.
@@ Line 79: / Line 79: @@
 *{{Nihongo3||混ぜカレー|maze karē}}: Curry rice, served with the sauce and rice already mixed. Popularized by the {{ill|Jiyūken|ja|自由軒}} curry restaurants in Osaka.
 *{{Nihongo3||カレー丼|karē don}}: Curry sauce, thickened and flavored with [[mentsuyu]] or [[hondashi]] and served on top of a bowl of [[rice]], to give the curry a Japanese flavor.
-*{{Nihongo3||合がけ|aigake}}: Rice served with curry sauce and [[hayashi rice|hayashi sauce]] (fried beef and onion, cooked with red wine and demi-glace).
+*{{Nihongo3||合がけ|aigake}}: Curry rice with several curry sauces. Or rice with curry sauce and [[hayashi rice|hayashi sauce]]. (fried beef and onion, cooked with red wine and demi-glace).
 *{{Nihongo3||焼きカレー|yaki karē}}: Curry rice, topped with a raw egg and baked in an oven. Originally from [[Kitakyushu]].
 *{{Nihongo3||石焼きカレー|ishiyaki karē}}: Curry sauce with rice served in a heated [[stone bowl]], in a similar way to [[dolsot bibimbap]].
@@ Line 103: / Line 103: @@
 == Kaigun karē ('navy curry') ==
 [[File:Curry Japanese Navy Cookbook 1908.png|thumb|"Navy Curry" authentically reproduced based on a recipe from a Japanese Navy cookbook published in 1908]]
-{{Transliteration|ja|Kaigun karē}} ('navy curry') refers to the curry served by the [[Imperial Japanese Navy]] and the [[Maritime Self-Defense Force]]. The Imperial Japanese Navy used curry to prevent the malnutrition condition [[beriberi]], and in the present day the Japan Maritime Self-Defense Force's Friday menu is curry.<ref>[https://www.mod.go.jp/msdf/formal/family/recipe/archive/currey.html Curry Recipe] {{Webarchive|url=https://web.archive.org/web/20190127110050/https://www.mod.go.jp/msdf/formal/family/recipe/archive/currey.html |date=2019-01-27 }} Japan Maritime Self-Defense Force {{in lang|ja}}</ref> It is also nutritious, and easy to cook in mass quantities.<ref name="jmod">{{cite web |publisher=Japan Ministry of Defense |website=Twitter |url=https://twitter.com/ModJapan_en/status/1430455062321516546 |title=Japan Ministry of Defense/Self-Defense Forces|date=25 August 2021 |archive-date=25 August 2021|archive-url=https://web.archive.org/web/20210825113328/https://twitter.com/ModJapan_en/status/1430455062321516546 |access-date=19 October 2021}}</ref>
+{{Transliteration|ja|Kaigun karē}} ('navy curry') refers to the curry served by the [[Imperial Japanese Navy]] and the [[Maritime Self-Defense Force]]. The Imperial Japanese Navy used curry to prevent the malnutrition condition [[beriberi]], and in the present day the Japan Maritime Self-Defense Force's Friday menu is curry.<ref>[https://www.mod.go.jp/msdf/formal/family/recipe/archive/currey.html Curry Recipe] {{Webarchive|url=https://web.archive.org/web/20190127110050/https://www.mod.go.jp/msdf/formal/family/recipe/archive/currey.html |date=27 January 2019 }} Japan Maritime Self-Defense Force {{in lang|ja}}</ref> It is also nutritious, and easy to cook in mass quantities.<ref name="jmod">{{cite web |publisher=Japan Ministry of Defense |website=Twitter |url=https://twitter.com/ModJapan_en/status/1430455062321516546 |title=Japan Ministry of Defense/Self-Defense Forces|date=25 August 2021 |archive-date=25 August 2021|archive-url=https://web.archive.org/web/20210825113328/https://twitter.com/ModJapan_en/status/1430455062321516546 |access-date=19 October 2021}}</ref>
 It is hypothesized that curry became popular in Japan because the Imperial Japanese Navy, modeled after the [[British Navy]], adopted it as a menu item for its ship's mess,<ref name="Takahashi"/> or because it was on the menu of the Imperial Japanese Army's mess hall.<ref name=Vice2018/> On the other hand, Naoshi Takamori, a naval culinary researcher and former Maritime Self-Defense Force officer, points out that although Japanese military manuals from the 1880s include instructions for making curry, curry did not become common in the Imperial Japanese Navy until the 1920s, during the [[Showa era]]. According to him, curry did not spread from the Japanese military to the Japanese civilian sector, but was adopted by the Japanese military from the civilian sector.<ref name="Takahashi">Naoshi Takamori (2018). ''Kaigun karē no densetsu (The Legend of Kaigun Karē)'', pp. 3, 31–42. Ushioshobokojinshinsha Co., Ltd.. {{ISBN|978-4-7698-1660-7}}</ref>
-{{Transliteration|ja|kaigun karē}} ('navy curry') of [[beef]] or chicken meat, [[potatoes]], [[onions]], [[carrots]], [[rice]] and curry [[roux]] and a chutney of pickled vegetables ([[tsukemono]]) as described in the 1888 cookbook {{Nihongo3|'Navy Cooking Methods'|海軍割烹術|Kaigun kappōjitsu}}. The [[Maritime Self-Defense Force]] took over this tradition after the war and serves it every Friday with a [[salad]],<ref>{{cite web |url=http://www.maruha-nichiro.co.jp/hit/hit03000.html |script-title=ja:あけぼの「よこすか海軍ドライカレー」（冷凍食品）|title=Akebonos‚ Yokosuka Marine-Trockencurry' (tiefgefroren)") |publisher=Maruha Ichiro |archive-url=https://web.archive.org/web/20150214200936/http://www.maruha-nichiro.co.jp/hit/hit03000.html |archive-date=14 February 2015 |access-date=14 February 2015 |language=ja}}</ref><ref>{{cite web |url=http://www.city.yokosuka.kanagawa.jp/4415/curry/profile/profile2.html |script-title=ja:カレーライス誕生秘話 |title=Die wenig bekannte Geschichte der Geburt von Curryreis |publisher=Stadt [[Yokosuka]] |date=21 December 2012 |archive-url=https://web.archive.org/web/20140221194055/http://www.city.yokosuka.kanagawa.jp/4415/curry/profile/profile2.html |archive-date=21 February 2014 |access-date=14 February 2014 |language=ja}}</ref><ref>{{cite web |url=https://www.mod.go.jp/msdf/formal/family/recipe/archive/currey.html |script-title=ja:★海上自衛隊のカレーレシピ★ |title=Curry-Rezepte der Marineselbstverteidigungsstreitkräfte |publisher=[[Ministry_of_Defense_(Japan)|Ministry of Defense]] |access-date=14 February 2015 |language=ja}}</ref> with each ship having its own variant.<ref>{{cite web |url=https://www.mod.go.jp/msdf/formal/family/recipe/archive/currey.html |script-title=ja:★海上自衛隊のカレーレシピ★ |title=Curry-Rezepte der Marineselbstverteidigungsstreitkräfte |publisher=[[Ministry_of_Defense_(Japan)|Ministry of Defense]] |access-date=14 February 2015 |language=ja}}</ref>
+{{Transliteration|ja|kaigun karē}} ('navy curry') of [[beef]] or chicken meat, [[potatoes]], [[onions]], [[carrots]], [[rice]] and curry [[roux]] and a chutney of pickled vegetables ([[tsukemono]]) as described in the 1888 cookbook {{Nihongo3|'Navy Cooking Methods'|海軍割烹術|Kaigun kappōjitsu}}. The [[Maritime Self-Defense Force]] took over this tradition after the war and serves it every Friday with a [[salad]],<ref>{{cite web |url=http://www.maruha-nichiro.co.jp/hit/hit03000.html |script-title=ja:あけぼの「よこすか海軍ドライカレー」（冷凍食品）|title=Akebonos' Yokosuka Marine-Trockencurry' (tiefgefroren)") |publisher=Maruha Ichiro |archive-url=https://web.archive.org/web/20150214200936/http://www.maruha-nichiro.co.jp/hit/hit03000.html |archive-date=14 February 2015 |access-date=14 February 2015 |language=ja}}</ref><ref>{{cite web |url=http://www.city.yokosuka.kanagawa.jp/4415/curry/profile/profile2.html |script-title=ja:カレーライス誕生秘話 |title=Die wenig bekannte Geschichte der Geburt von Curryreis |publisher=Stadt [[Yokosuka]] |date=21 December 2012 |archive-url=https://web.archive.org/web/20140221194055/http://www.city.yokosuka.kanagawa.jp/4415/curry/profile/profile2.html |archive-date=21 February 2014 |access-date=14 February 2014 |language=ja}}</ref><ref>{{cite web |url=https://www.mod.go.jp/msdf/formal/family/recipe/archive/currey.html |script-title=ja:★海上自衛隊のカレーレシピ★ |title=Curry-Rezepte der Marineselbstverteidigungsstreitkräfte |publisher=[[Ministry_of_Defense_(Japan)|Ministry of Defense]] |access-date=14 February 2015 |language=ja}}</ref> with each ship having its own variant.<ref>{{cite web |url=https://www.mod.go.jp/msdf/formal/family/recipe/archive/currey.html |script-title=ja:★海上自衛隊のカレーレシピ★ |title=Curry-Rezepte der Marineselbstverteidigungsstreitkräfte |publisher=[[Ministry_of_Defense_(Japan)|Ministry of Defense]] |access-date=14 February 2015 |language=ja}}</ref>
 ==Outside Japan==
@@ Line 114: / Line 114: @@
 === North Korea ===
-Japanese-style curry was introduced to North Korea by Koreans and Japanese who were abducted from Japan to North Korea during the 1960s–1970s [[Koreans in Japan#Repatriation_to_Korea|repatriation project]].<ref name="npr20160408">{{Cite web|url=https://www.npr.org/sections/thesalt/2016/04/08/473376519/from-india-to-north-korea-via-japan-currys-global-journey |first= Markus |last= Bell |date=8 April 2016|title=From India To North Korea, Via Japan: Curry's Global Journey|work = The Salt|publisher =NPR | access-date=12 May 2016}}</ref> Along with other Japanese cuisine, it was traded by new arrivals for local products and used to bribe [[Workers' Party of Korea|Workers' Party]] cadres.<ref name="npr20160408"/>
+Japanese curry was introduced to North Korea by [[Zainichi Koreans]] who migrated from Japan during the [[Koreans in Japan#Repatriation_to_Korea|1960s–1970s repatriation project]].<ref name="npr20160408">{{Cite web|url=https://www.npr.org/sections/thesalt/2016/04/08/473376519/from-india-to-north-korea-via-japan-currys-global-journey |first= Markus |last= Bell |date=8 April 2016|title=From India To North Korea, Via Japan: Curry's Global Journey|work = The Salt|publisher =NPR | access-date=12 May 2016}}</ref> Along with other Japanese cuisine, it was traded by new arrivals for local products and used to bribe [[Workers' Party of Korea|Workers' Party]] cadres.<ref name="npr20160408"/>
 ===Elsewhere===
 Mixes can be found outside Japan and Korea in supermarkets that have a Japanese section or in Japanese or [[Asian supermarket|Asian food stores]]. Mixes are also available from retailers online.<ref>{{cite web|website=Walmart|url=https://www.walmart.com/ip/S-B-Golden-Curry-Sauce-Mix-Medium-Hot-3-5-OZ/10451849|title=S&B Golden Curry Sauce Mix Medium Hot, 3.5 OZ|access-date=26 April 2020}}</ref>
-The largest Japanese curry company in Japan is House Foods Corporation. The company operated more than 10 [[Curry House (restaurant chain)|Curry House]] restaurants in the US until mid-2019 when it sold off its interest to CH Acquisitions LLC, which abruptly closed the restaurants in February 2020.<ref>{{Cite web|url=https://www.newsweek.com/curry-house-japanese-curry-spaghetti-closed-mystery-1488923|title=Curry House Trends After All Japanese Curry and Spaghetti Restaurants Mysteriously Close|date=2 October 2020|archive-url=https://web.archive.org/web/20201002023459/https://www.newsweek.com/curry-house-japanese-curry-spaghetti-closed-mystery-1488923|archive-date=2 October 2020}}</ref> House Foods associated company CoCo Ichibanya ([[Ichibanya Co., Ltd.]]) or Kokoichi has more than 1,200&nbsp;restaurants in Japan. CoCo Ichibanya has branches in [[China]], [[Hong Kong]], [[Korea]], [[Singapore]], [[Taiwan]], [[Indonesia]], [[Philippines]], [[Thailand]], [[United Kingdom]], [[United States]] (more specifically [[Hawaii]] and [[California]]), and [[India]].<ref>{{Cite web|url=https://www.ichibanya.co.jp/english/|title=Japanese-style Curry Specialty Shop|website=ichibanya.co.jp}}</ref>
+The largest Japanese curry company in Japan is House Foods Corporation. The company operated more than 10 [[Curry House (restaurant chain)|Curry House]] restaurants in the US until mid-2019 when it sold off its interest to CH Acquisitions LLC, which abruptly closed the restaurants in February 2020.<ref>{{Cite web|url=https://www.newsweek.com/curry-house-japanese-curry-spaghetti-closed-mystery-1488923|title=Curry House Trends After All Japanese Curry and Spaghetti Restaurants Mysteriously Close|website=[[Newsweek]] |date=2 October 2020|archive-url=https://web.archive.org/web/20201002023459/https://www.newsweek.com/curry-house-japanese-curry-spaghetti-closed-mystery-1488923|archive-date=2 October 2020}}</ref> House Foods associated company CoCo Ichibanya ([[Ichibanya Co., Ltd.]]) or Kokoichi has more than 1,200&nbsp;restaurants in Japan. CoCo Ichibanya has branches in [[China]], [[Hong Kong]], [[Korea]], [[Singapore]], [[Taiwan]], [[Indonesia]], [[Philippines]], [[Thailand]], [[United Kingdom]], [[United States]] (more specifically [[Hawaii]] and [[California]]), and [[India]].<ref>{{Cite web|url=https://www.ichibanya.co.jp/english/|title=Japanese-style Curry Specialty Shop|website=ichibanya.co.jp}}</ref>
-Japanese curry and curry sauce are sometimes referred to inaccurately as "katsu curry" in the UK, even in cases where the ''katsu'' (cutlet) itself is not included.<ref>{{cite web|url=https://soranews24.com/2020/02/12/the-u-k-thinks-japanese-curry-is-katsu-curry-and-people-arent-happy-about-it/|date=12 February 2020|archiveurl=https://web.archive.org/web/20210517025549/https://soranews24.com/2020/02/12/the-u-k-thinks-japanese-curry-is-katsu-curry-and-people-arent-happy-about-it/|archivedate=17 May 2021|title=The U.K. thinks Japanese curry is katsu curry, and people aren’t happy about it}}</ref>
+Japanese curry and curry sauce are sometimes referred to inaccurately as "katsu curry" in the UK, even in cases where the ''katsu'' (cutlet) itself is not included.<ref>{{cite web|url=https://soranews24.com/2020/02/12/the-u-k-thinks-japanese-curry-is-katsu-curry-and-people-arent-happy-about-it/|date=12 February 2020|archiveurl=https://web.archive.org/web/20210517025549/https://soranews24.com/2020/02/12/the-u-k-thinks-japanese-curry-is-katsu-curry-and-people-arent-happy-about-it/|archivedate=17 May 2021|title=The U.K. thinks Japanese curry is katsu curry, and people aren't happy about it}}</ref>
 ==See also==

v t e Japanese food and drink
Main dishes	Bento Ekiben Jūbako Kyaraben Makunouchi Wappameshi Chahan Curry Katsu curry Donburi Chūkadon Katsudon Oyakodon Tekkadon Tenshindon Unadon Gyōza Gyūdon Hayashi rice Hirayachi Hiyamugi Kaki furai Kakuni Karaage Kushikatsu Monjayaki Nabemono Nikujaga Noodles Harusame saifun Ramen Champon Hiyashi chūka Kagoshima Muroran curry Tantan-men Tonkotsu Tsukemen Shirataki Soba Okinawa soba Yakisoba Sōmen Salad Udon Hōtō Yakiudon Oden Okonomiyaki Okowa Omurice Onigiri Tenmusu Onsen tamago Osechi Rice Glutinous Hatsuga genmai Kayu Sekihan Takikomi Zosui Sashimi Fugu Shabu-shabu Soki Sukiyaki Sushi History Sustainable Takoyaki Tamagoyaki Tempura Tokoroten Tonkatsu Tsukudani Tsukune Yakiniku Yakitori
Side dishes	Agedashi dōfu Bread Anpan Curry Melonpan Milk bread Yudane Chawanmushi Gari Korokke Miso soup Namasu Nattō Nukazuke Okazu Satsuma-age Shiokara Takuan Tororo Tsukemono
Beverages	Aquarius C.C. Lemon Calpis Canned coffee Boss Georgia Genmaicha Mugicha Lipovitan Oronamin C Pocari Sweat Ramune Sake Amazake Nigori Toso Shōchū Awamori Habushu Umeshu Tea History Bancha Green Gyokuro Hōjicha Kabuse Kukicha Matcha Sencha Yakult
Snacks / desserts	Amanattō Botan Rice Candy Daifuku Dango Chichi Kibi Dorayaki Karukan Konpeitō Manjū Mochi Agemochi Goheimochi Kankoro Kuzumochi Uirō Senbei Arare Shiruko Taiyaki Wagashi Warabimochi Yōkan Zunda-mochi
Ingredients / condiments	Anko Aonori Bamboo shoot Beni shōga Burdock Daikon Sakurajima Dashi Fish Kamaboko Mentaiko / tarako Surimi Tobiko Hijiki Kanzuri Karashi Katsuobushi Kombu Konnyaku Kuromitsu Kuzuko Mayonnaise Menma Mirin Miso MSG Mushrooms Enokitake Matsutake Shiitake Myoga Nori Sake kasu Panko Sansyō Sauce Ponzu Soy Tare Tonkatsu Worcestershire Sesame oil Shichimi Shiso Tenkasu Tofu Umeboshi Wasabi Yuzu Yuzu koshō
Utensils	Rice cooker Knives Deba bōchō Gyuto Kitchen Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Usuba bōchō Yanagi ba Shamoji Suribachi Zaru
Lists	Condiments Desserts and sweets Dishes Ramen Soups and stews Snacks Sushi and sashimi ingredients
Fruits	Square watermelon Yubari King Ruby Roman Shine Muscat
Related	Chinmi Kaiseki Omakase Teppanyaki Tokusanhin Teriyaki Umami Customs and etiquette Okinawan cuisine
Category