Food Illustrated, a foodie's guide to Japanese curry that you can't miss

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📝 Memories of the Japanese Curry Era

The earliest Japanese-language curry recipe appeared in 1872 in the Guide to Western Cuisine, which recorded curry ingredients such as scallions, ginger, garlic, butter, shrimp, snapper, oysters, chicken, frog, wheat flour and curry powder. Curry powder contains more than 20 spices such as turmeric, cumin and cumin. With the appearance of the first domestic curry powder “S&B” in Japan, and the launch of the classic old brand “Horshey's Curry” instant curry cubes in 1968, curry cuisine began to enter the lives of ordinary people.
In the selection of ingredients, vegetables generally have potatoes, onions and carrots, which are the “three magic weapons”, of which potatoes, carrots, onions, the three main standard has become the key to the difference between Japanese curry and Indian curry. By adding seafood, chicken, apples, honey, chocolate, bonito paste and other ingredients to the curry sauce according to the local custom, Japanese curry has gradually grown into the hearts of the people, and has become a family memory of the Showa Period.

🤗 Yokosuka Naval Curry (Kanagawa Prefecture)

Yokosuka, which was developed as a naval port, started to make curry stew to improve the situation of Japanese soldiers who were sick due to malnutrition in the Meiji era, borrowing the idea from the British Navy. Yokosuka Naval Curry was made by stewing curry soup with vegetables and meat, thickening the soup with rice, which was the “national staple,” and serving it with salad and milk. At the same time, since officers and soldiers lost the concept of dates while serving at sea, the Navy's curry was often served on a fixed cycle, and the tradition of “Curry Day” was established. Nowadays, Yokosuka Navy Curry has become one of the most popular dishes in Japan.

Recommended restaurant: Yokosuka Navy Curry Honpo Address: YY port Yokosuka, 1-11-8 Wakamatsu-cho, Yokosuka-shi, Kanagawa, Japan

The recommended must-try dish is of course the classic curry, which is perfectly reproduced from a naval recipe. On the first floor, there is a café area selling local delicacies such as curry buns, curry bread, curry ice cream and Sarushima beer. The curry packets come in a variety of flavors, including red wine, red beans, instant coffee, Coca-Cola, chocolate, blueberry sauce, and other hidden flavors, which is very intriguing. On the second floor is the dining room, which is full of naval elements, and the set menu is also quite naval in style; there will be a vegetable salad and a small carton of milk, which basically restores the crew's recipes, focusing on the nutritional balance of fresh vegetables and proteins.

🤗 Dry Curry (Tokyo Metropolis)

Dry curry is said to have originated in the 1910s when the chef on the Japanese postal ship Mishima Maru used minced meat to make a brothless curry, classified as Keema Curry (Indian Minced Meat Curry). Minced meat, onions, carrots, and other vegetables are dry-fried with a variety of spices, allowing the spices to blend with the ingredients in just the right way, bringing out a strong aroma and layers. “The dry curry does not take a long time to season, and the richness of the flavors that hit your taste buds right after you eat it is addictive.

Recommended restaurant: MOKUBAZA Address: 28-12 1F, Jingu-mae 2-chome, Shibuya-ku, Tokyo

Originally a bar, the restaurant became famous for its late-night curry and rice, and due to the overwhelming popularity of the curry and rice, it has set up a lunchtime special for the curry and rice. The secret is that the restaurant adds onions that have been fried for more than 10 hours and a variety of natural spices to make the curry as spicy as possible, but it's not uncomfortable even if you eat it late at night.

🤗 Soup Curry (Hokkaido)

Originating in Sapporo in 1971, soup curry was originally served as a “medicinal curry” soup. Nowadays, the most common soup curry is made by adding large pieces of meat and rich root vegetables to a slightly spicy broth and simmering them until they are cooked to perfection, then serving them with white rice. As the rice soaks into the curry broth, the aroma steams up and becomes even more appetizing, warming the stomach and spreading sweetness and spiciness all over the body, making it one of the Sahoro people's secrets to keep out the cold, and well worth trying during the snowy season.

Recommended restaurant: SUAGE+ Address: 2F, Dojimatsu Building, 5 Minami 4-jo Nishi, Chuo-ku, Sapporo-shi, Hokkaido

This soup curry specialty restaurant uses vegetables from Hokkaido's own farms that are deep-fried on bamboo skewers as side dishes. For the main course, you can choose from the store's own white rice, basmati rice, or red rice. The main curry soup is made with onions, tomato puree, bacon, carrots, chicken bones, and other grated ingredients, mixed with spices, and simmered overnight. First time visitors are recommended to try the most popular “Shiretoko Chicken and Vegetable Curry”, where the skin of the Shiretoko chicken is charcoal-grilled to a crispy and juicy texture, making it an unforgettable meal.

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Curry is a symbol of “vitality” for Japanese people. Curry is like a therapeutic cuisine that is rich in nutrients. After eating it, it can replenish the spirit of the day. Often, when they are not in good spirits, or even in a depressed mood. When you are not in good spirits or even in a depressed mood, you will go to a small store and order a plate of curry to cheer yourself up. Bookmark these famous curry stores around the world. Add them to your list of places to visit on your next trip.

📝 Memories of the Japanese Curry Era

🤗 Yokosuka Naval Curry (Kanagawa Prefecture)

🤗 Dry Curry (Tokyo Metropolis)

🤗 Soup Curry (Hokkaido)

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