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Japan — introduced via British Royal Navy in Meiji era, fully naturalised by 20th century Techniques

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Japan — introduced via British Royal Navy in Meiji era, fully naturalised by 20th century
Japanese Curry — Kare Raisu History and Technique
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.
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