Curry rice often categorised as Indian food. However, curry rice is actually Japanese food! Let’s see why curry rice became Japanese food and what the differences are with Indian curry.

WHAT IS THE ORIGIN OF CURRY RICE？

Curry rice is originally from India. It was introduced from India to England in the 18th century when England began to colonise India. After that, curry was introduced to Japan from England during the Meiji period (1868-1912). So you think "curry rice isn’t Japanese food”. The first curries were brought from India with lots of other dishes but it was then adapted in Japan and became an original dish. Over time, the recipe changed from an Indian curry to an original Japanese flavour that is called “Japanese curry” or カレーライス (kare raisu). It’s so important in Japanese culture that it’s registered as part of "Japanese traditional food culture" in UNESCO’s Intangible Cultural Heritage.

WHAT IS the DIFFERENce between JAPANESE CURRY RICE AND INDIAN CURRY?

There are three main differences.

1. Curry Roux

Indian curry is usually a thin soup. Japanese curry is a thick soup because Japanese soup consists of flour and oil.
When we make curry, we usually use this curry roux stock.

2. Spices

Japanese curry spice is made of a ground spice powder and Indian curry is made of whole spice such as capsicum, turmeric, cumin seeds, cinnamon and coconut.
This is really different because in India it is said that powdering them into a solid could spoil the unique aroma of spices.

3. Japanese curry comes with rice

Indian curry often comes with naan bread, but in Japan curry comes with rice, even when you just say “curry”.

Have you cooked Japanese curry rice? When you buy japanese curry roux stock, you can find a typical curry recipe on the back.

EXTRA TIPS! PUT A SECRET INGREDIENT IN your CURRY RICE

When we cook Japanese curry rice, some people put a secret ingredient in their curry! This can add more richness than normal curry rice. I’ll introduce three secret ingredients to you.

1. GRATED APPLE (1/2 TO 1 APPLE)

   Add: when simmering ingredients
   Taste: sweetness, refreshing acidity of apple and fruity.

2. CHOCOLATE (2-3 PIECES)

   Add: same time as the curry roux (even better if it’s melted)
   Taste: milder and sweetness from cacao flavour which makes it richer.

3. HONEY (1 TABLESPOON)

   Add: before adding the curry roux stock (after adding it, it is better to simmer for 20 minutes)
   Taste: increase the sweetness and bring out the curry spices.

This amount is per 1 curry stock box (serves 8)

These ingredients are easy to get at a supermarket and you should try it the next time you make curry. I also have tried to add Instant coffee in a curry roux which I was really curious about on the internet. It was not bad, It tasted richer and smelled of coffee, but it was also really bitter and tasted a little bit burnt. I might have put it too much. But If you like a bitter taste, I recommend it too. When you try the above recipe, please adjust the amount bit by bit to your taste.

Japanese food has a lot adapted food which is originally from overseas.
We will introduce like this to you on our blog in the future. Look forward to it!

Writer: Yuki Takatani

Reference:
*1 カレーライスは和食・それとも洋食？【世界が認めました】
*2 知ってる？日本カレーとインドカレーの違い｜areuspicy｜note
インドカレーとは？日本のカレーとの違いや作り方を解説 - macaroni
家庭のカレーが本格的になる「8つの隠し味」を試してみた - ソレドコ