Japanese curry
Japanese curry is a dish of thick, savory curry sauce, commonly made with roux and served over rice with meat and vegetables.
Japanese curry roux: A seasoned mixture of fat, flour, and spices used to thicken and flavor Japanese curry. It gives the sauce its characteristic thickness and concentrated flavor.
Anglo-Indian cuisine: A cuisine formed through interaction between British and Indian food traditions during colonial rule. British curry traditions helped carry curry to Japan.
Curry rice: A meal of Japanese curry sauce served over rice. This is the standard form of Japanese curry in homes and restaurants.
Indian cuisine: The diverse regional food traditions of the Indian subcontinent. Japanese curry developed through a different route and usually has a thicker, milder sauce.
Curry powder: A blend of spices used to season foods, with recipes varying by maker and region. Japanese curry roux commonly uses curry powder as its central spice blend.
Royal Navy: The United Kingdom’s naval warfare and maritime service. The British naval curry stew is often linked to curry’s introduction in Japan.
Katsu curry: Japanese curry rice served with a breaded, deep-fried cutlet. The cutlet adds a crisp, savory contrast to the sauce.
Thai curry: A family of Thai dishes seasoned with curry pastes, herbs, and often coconut milk. Its aromatic, paste-based sauces contrast with Japanese curry’s roux-thickened gravy.
Stew: A dish of ingredients cooked slowly in liquid until tender. Japanese curry shares stew’s slow-cooked, saucy structure.
Meiji era: The period of Japanese history from 1868 to 1912, marked by rapid political and social change. Curry spread in Japan as institutions and foodways changed during modernization.