Japanese curry カレーライス
A thick, mild curry sauce with meat, potatoes, carrots and onions, served with rice. It is one of Japan's most popular home and restaurant meals.
About Japanese curry
- What it is: A curry usually thicker, sweeter and less spicy than Indian curry, made with pork or beef and vegetables. Most cooks use curry powder or blocks of instant roux.
- History: Curry reached Japan from Europe in the Meiji period and was adapted to local tastes.
- Styles: Katsu curry is topped with a crisp tonkatsu pork cutlet. Pork is the favourite meat in eastern Japan and beef in western Japan.
- Where to try it: Curry restaurants near stations and business districts, family restaurants and canteens (shokudo).
- How to eat it: With a large spoon, often with fukujinzuke (sweet mixed pickles) or rakkyo (pickled scallion) on the side.
SeasonAll year
Checked against: Curry Rice | japan-guide.com · Tonkatsu | japan-guide.com.
Japanese curry on Shibuya246
No photos of this one on the blog yet. The notes above come from official and food-guide sources and are checked every quarter. Our own photos will appear here once we've written about it.