Japan — introduced via British Royal Navy in Meiji era, fully naturalised by 20th century
Japanese curry (kare raisu) arrived via the British Royal Navy and Anglo-Indian curry tradition during the Meiji era, absorbed into Japanese cuisine so thoroughly that it became one of the most consumed home-cooked dishes in Japan — surveys regularly rank it the nation's favourite comfort food. Japanese curry is fundamentally different from Indian or Thai curries: it is thick, mild-to-medium spiced, sweetened (with onion caramelisation, apple, honey, or chocolate additions), and served over Japanese short-grain rice. The roux-thickened sauce technique is distinctly British-influenced. Commercial curry blocks (S&B, Vermont, House) are used even by serious home cooks — unlike in most cuisine traditions where pre-made spice mixes are considered inferior. Restaurant-quality kareki at specialist curry shops (like Jiyugaoka's Go Go Curry or Tokyo's Mumbai) features house-made curry spice blends aged overnight and served with tonkatsu or chicken katsu.
Mild-to-medium heat with natural sweetness from caramelised onion and fruit; thick, coating sauce; warm spice blend without the brightness of fresh Indian spices; deeply comforting
Long caramelisation of onions (45–60 minutes until deep golden brown) is the foundation of depth; apple (grated) and honey are traditional sweeteners that balance the spice; the roux must be cooked out fully (no flour taste) before liquid addition; overnight resting dramatically improves curry — the spices continue to bloom and flavours integrate; the sauce should coat the back of a spoon — not thin soup, not thick paste.
The secret to restaurant-level Japanese curry: build in layers — caramelise onions; separately bloom whole spices in ghee; add grated apple and/or honey for natural sweetness; use both commercial blocks AND house-ground spice blend; rest overnight; reheat gently; garam masala added fresh just before service brightens the flavour; katsu curry (tonkatsu on curry rice) is the apex preparation — the crisp breaded pork contrasting with thick, sweet curry is a textural masterpiece.
Under-caramelising onions (pale onions produce pale, flat curry without the natural sweetness that balances spice); adding all liquids at once to the curry block (causes lumping — add warm stock gradually while stirring); serving freshly made curry without resting overnight (curry genuinely improves with one day's rest); using the wrong rice (Japanese short-grain white rice is non-negotiable — curry on basmati is not Japanese curry).
Japanese Food Culture — Naomichi Ishige