Curiosities and recipe for Japanese Kare (curry)

The Japanese curry, known as Karee (カレー), is one of the most beloved dishes in Japan, with an interesting history and flavors that delight. Introduced during the Meiji Era (1868-1912), curry quickly became a staple in Japanese cuisine. Today, it is enjoyed in classic dishes such as Kare Raisu, Kare Udon and even the delicious Kare-pan. In this article, we will explore the origins of this spice, understand its composition, and discover the dishes that are popular throughout the country.

The Origin of Japanese Curry

The Karee arrived in Japan through British influence during the Meiji Era. At that time, Japan was modernizing and importing Western elements, including cuisine. Although the recipe came from India via British colonizers, the Japanese added a special touch to the dish, making it less spicy and sweeter compared to traditional Indian curry. This made Karee more accessible to the Japanese palate, being enjoyed by all ages.

The spice itself is a complex mixture of ingredients. Traditionally, curry is made from a base of turmeric powder, cardamom, coriander, ginger, cumin, nutmeg, cloves, pepper, and cinnamon. However, each variation has its unique combination. It is common to find blends that contain up to 70 different ingredients, creating flavor profiles that range from mild to extremely spicy. In Japan, the adaptation of curry resulted in a thicker and slightly sweeter version, made with wheat flour and meat or vegetable broth.

Popular Dishes Made with Karee

One of the most emblematic dishes that use Japanese curry is Kare Raisu (カレーライス). This simple yet comforting dish consists of white rice topped with curry sauce, meat (usually pork or chicken), and vegetables such as onions, carrots, and potatoes. The sauce is usually thickened with curry roux, which can be bought in bars or made at home. The rich texture and balanced flavor make Kare Raisu a popular choice for lunch or dinner, being served in family homes and restaurants throughout Japan.

Another classic dish is Kare Udon (カレーうどん), which combines the intense flavor of curry with the thick and chewy noodles of udon. The curry broth is more liquid than in Kare Raisu, but still flavorful and comforting.  Kare Udon is especially appreciated during winter, when a hot dish is ideal for warming the body and soul. The experience of eating udon with curry can be a bit challenging (it’s easy to make a mess!), but it is always a delicious adventure.

Finally, we have Kare-pan (カレーパン), a perfect option for those who enjoy contrasting flavors and textures.  Kare-pan is a bread filled with curry and fried until crispy on the outside, with a hot and creamy filling inside. It is sold in bakeries all over Japan and is an irresistible snack, whether for breakfast or as a quick meal.

Different Types of Kare (Curry)

In addition to those mentioned, there are other different types of dishes and variations of kare raisu. In Tokyo, for example, it is more common to use pork, while in Osaka, beef is more common. Below is a list of different types of curry:

• katsu karē – カツカレー: Curry along with the famous tonkatsu;
• dorai karē -ドライカレー: A dry and fried rice dish with curry;
• maze karē – 混ぜカレー: A mix of curry with rice popular in Osaka;
• aigake – 合がけ: rice with curry and hayashi sauce (fried meat and onion, red wine..;
• yaki karē – 焼きカレー: Rice with curry topped with a raw egg and baked in an oven;
• sūpu karē – スープカレー: Curry soup;

Among the curries sold in bars, there are also various flavors such as natto, apple, mackerel, nashi, pork, and even melon.

Curry and Its Variations

One of the most fascinating characteristics of Japanese curry is its infinite variety of flavors and levels of spiciness. In many specialized restaurants, it is possible to choose the level of heat, which ranges from a slightly spicy touch to an extreme intensity that only the bravest can handle. This has made the experience of eating curry in Japan something fun and personalized, especially when visiting famous chains like Coco Ichibanya, which offer dozens of options for toppings and spiciness.

Additionally, Japanese curry can be found in two main forms: in powder or in roux bars. Roux bars are more popular for home use, as they are convenient and ensure a thick and well-seasoned sauce. These bars come in different intensities and even special flavors, such as curry with apple or honey, which add a touch of sweetness to the dish. On the other hand, curry powder is more versatile and can be used to season other dishes, such as grilled meats or even soups.

Japanese Curry Recipe

Below we will provide a recipe for the famous Kare Raisu, and you can customize it as you see fit.

• 500 grams of meat cut into small cubes;
• 2 onions in petals;
• 2 carrots in medium pieces;
• 1 potato in small pieces;
• 2 tablespoons of curry powder or half a block of curry;
• Meat broth;
• Salt to taste;
• Ingredients to taste;

Fry the meat (we recommend butter), add the vegetables and water, stir well and let it cook for a few minutes (up to 15), then add the curry and stir well until it mixes and dissolves (for a short time). Remember to monitor and season until it is to your liking. After that, you can add this curry sauce to rice or any other recipe you want to invent. Keep in mind that curry can be strong and overwhelming, so don’t overdo it.