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It has
often been suggested that Japan is the true home of curry outside
India even to the extent of trying to register a trademark. Most
people of just laughed at the possibility but is there any
possibility that the claims are correct?
It seems that
the first man to discover curry was Kenjiro Yamakawa on a ship to USA
in 1871 when he was given curry and rice which he had to eat as the
only food available. In 1872 a curry recipe appeared in 'Guide to
Western Cuisine' and was eagerly adopted when restrictions on eating
were lifted but it still remained expensive. Ginza Fugetsuda
Restaurant in 1877 listed curry and rice on menu at 8 sen with
noodles at 1 sen. Curry was popular by 1910 based on curry powder by
C&B Corporation from UK. Japanese curry and rice came in Taisho
era in 1912. First Japanese curry powder 1923 by Minejiro Yamazaki
founder of S&B Foods inc.
Curry is one
of the most popular dishes in Japan. It is commonly served in three
main forms: curry rice, karé udon (thick noodles) and
karé pan (bread). It is usually thicker, sweeter and milder
than its Indian equivalent.
A wide
variety of vegetables and meats are used to make Japanese curry. The
basic vegetables are onions, carrots, and potatoes. Sometimes grated
apples or honey are added for additional sweetness. For the meat,
pork, beef and chicken are the most popular, in order of decreasing
popularity. Katsu-karé is a breaded deep-fried pork cutlet
with curry sauce.
Curry was
introduced to Japan during the Meiji era (1869 - 1913), at a time
when India was under the administration of the British. The dish
became popular and available for purchase in supermarkets and
restaurants in the late nineteen sixties
One reason
why Japanese curry is so popular in Japan is that it is very easy to
make compared to many other Japanese dishes. It can be made from a
ready-made curry sauce mix, or, in under an hour. Mixes come in the
form of a block and can be found in the West in local supermarkets
which have a Japanese section, or in Japanese or Oriental food
stores. The most common brand sold in the United States is Golden
Curry, made by S&B Foods Inc. However there is a great variety of
other brands of curry sauce available in Japan.
Aside from
sauce mix blocks, Japanese curry is also sold in powder form, which
can be turned into curry gravy by adding water.
Japanese
curry rice is made from rice, curry sauce, vegetables and meat. The
process of making the curry starts with sautéeing chopped
vegetables and meat in oil, margarine, or butter. Once the meat has
been browned and the onions softened, water is added and brought to a
boil. The ingredients are then simmered under low heat for about 20
minutes, or longer if more tender meat is desired. Finally, the curry
mix is added, stirring frequently for about 5 minutes to dissolve.
The curry is then ready to be served.
Japanese
curry rice is served in a large soup bowl, with white rice mostly on
the left side and the curry mostly on the right side. The curry is
poured over some of the rice in the middle of the dish. Japanese
short grain rice which is sticky and round is preferred, rather than
the medium grain variety used in Indian and Chinese dishes. The curry
is usually served garnished with vegetables pickled in soy sauce such
as Fukujinzuke or Rakkyo.
Curry
Sauce
Ingredients:
2
Tbsp butter
1
onion, thinly sliced
1
tsp grated fresh ginger
1
tsp grated garlic
2
Tbsp flour
1
Tbsp curry powder
2
and 1/2 cup bouillon
1/2
tsp garam masala
Method:
Heat 1 Tbsp of butter in a
skillet and saute onion slices on low heat until they are brown. Add
garlic and ginger and saute well. Set aside. Heat 1 Tbsp of butter in
a medium pot. Put flour and saute on low heat
Curry is indeed, far more popular
in Japan than most Westerners realise but claim what they may, it was
introduce from Britain before evolving to the very specialist style
enjoyed all over Japan.
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