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Japanese Curry (Kare Raisu)

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description Japanese Curry (Kare Raisu) Overview

Japanese Curry, or Kare Raisu, is a mild and flavorful dish originating from adaptations of British curry during the Meiji period. It’s a roux-based sauce served generously over steamed rice, providing a comforting and popular everyday meal for individuals and families across Japan. This staple food reflects Japanese culinary evolution and remains a beloved choice due to its approachable taste and warming qualities.

help Japanese Curry (Kare Raisu) FAQ

How did curry originally get to Japan?

Curry was introduced to Japan in the late 19th century during the Meiji period by the British Royal Navy. The British had adapted their own version of Indian curry powder, which the Japanese navy then adopted to prevent nutritional deficiencies like beriberi among sailors.

What gives Japanese Kare Raisu its distinctly thick texture?

Unlike Indian or Thai curries that use coconut milk or ground nuts, Japanese curry is thickened with a roux made from flour and oil. Many modern home cooks and restaurants rely on pre-packaged curry roux blocks, such as those made by brands like S&B or Golden Curry.

What are the most common vegetables and proteins cooked into Japanese Curry?

The foundational ingredients for a classic Japanese beef curry include chunks of meat (usually beef or pork), large slices of carrots, and diced potatoes. These are simmered until very tender in a rich, dark, and slightly sweet gravy.

What are some popular variations of traditional Japanese Curry?

Two highly popular variations are "Katsu Curry," which is served with a crispy deep-fried pork cutlet (tonkatsu) on top, and "Kare Pan," which is curry wrapped in dough and deep-fried. Another variation is "Soup Curry," a thinner, heavily spiced broth that originated in Hokkaido.

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