Curry, which Japanese people eat very often, is popular among all, and it is one a dishes commonly served at home.
Where did Japanese curry come from?
Japanese curry actually has its roots in the United Kingdom (UK). The British brought curry from India, formerly a British colony, back to the UK. They adapted it to suit their tastes, to form English curry. During the Meiji era (1868–1912), western cultures, including curry, were widely introduced in Japan, and Japan further adapted it to suit the Japanese's tastes. In Japan, curry is usually served on top of cooked rice.
Curry that can be readily eaten at home
You can buy solid curry roux, and you can cook curry by simply stir-frying vegetables, and boiling water and roux. Curry goes well with all sorts of ingredients, and you can mix different types of roux or add some secret ingredients, so recipes vary from home to home. There is a more convenient type of curry product called retort curry. With this, curry can be prepared in a few minutes by simply heating it up with hot water or a microwave, without having to prepare any ingredients.
Curry must go with pickled vegetables
The 7 types of pickled vegetables that are commonly served with curry are called "fuku-jin-zuke". Pickled vegetables eaten in India, the home of curry also appeared in Japan around the time curry was first introduced in Japan, but they did not suit the Japanese's palates, so fuku-jin-zuke was served instead, and it was well-received. Since then, this has become a combination in Japan.
Hoping to boost their economic development, many places in Japan have their own original dishes, and curry is one of them. Soup curry from Sapporo-shi in Hokkaido is now a widely known and popular dishe served at many restaurants all over Japan.
A variety of curry dishes are available
Other than curry rice, other varieties of curry dishes include rice doria (casserole) with curry and cheese on top of rice cooked in the oven, curry udon (curry eaten with udon noodles), and curry buns with curry as a main ingredient.
*This information is from the time of this article's publication.