When people think of Japanese cuisine, sushi, sashimi, and ramen often come to mind. However, one of Japan’s most beloved dishes is actually curry rice (kare raisu). In fact, statistics show that the average Japanese person eats curry at least four times a month, making it even more popular than sushi or eel rice bowls.
While many associate curry with India, the Japanese version has little to do with Indian cuisine. Instead, it was introduced to Japan by the British in the late 19th century as part of Western-style food. So how did curry become a national dish in Japan? Let’s dive into its fascinating history.
How Curry Entered Japan: A Symbol of Modernization
From Britain to Japan: The Meiji Era Transformation
During the Meiji Restoration (1868–1912), Japan underwent rapid modernization and eagerly adopted Western customs, including cuisine. British naval officers, who had been influenced by Indian curry during colonial rule, brought the dish to Japan. However, the British version of curry had already been altered to suit European tastes, making it milder and thicker than traditional Indian curry. 
At the time, Western food was seen as a symbol of progress and sophistication. Newspapers and books from the era, including those by renowned author Natsume Sōseki, often referred to curry as “Western food” rather than an Indian dish.
The Role of the Japanese Navy in Spreading Curry
One of the biggest influences on curry’s rise in Japan was the Imperial Japanese Navy. Modeled after the British Royal Navy, Japan’s fleet adopted many British practices, including their diet. British sailors used curry as a way to preserve food on long voyages, replacing milk with curry powder to prevent spoilage.
The Japanese Navy embraced curry for its nutritional value and practicality. However, they modified the dish to better suit Japanese tastes by adding flour to thicken the sauce and serving it over rice instead of bread. This adaptation marked the birth of Japanese-style curry rice.
Over time, navy sailors who had eaten curry during their service brought the recipe back home. As they shared it with their families and communities, curry rice quickly became a household staple.
The Rise of Instant Curry: Curry for Everyone
How Food Innovation Made Curry a National Dish
The popularity of curry in Japan skyrocketed in the 20th century, thanks to advancements in food processing and urbanization. As Japan’s cities grew, so did the demand for quick and affordable meals. This demand led to the invention of instant curry products, making it easier for home cooks to prepare the dish.
One key player in curry’s expansion was Hankyu Department Store, which opened in 1929. The company not only introduced modern retail culture to Japan but also played a role in popularizing Western-style dishes, including curry, in department store food courts.
The Invention of Curry Roux Blocks
One of the most significant breakthroughs in curry’s popularity came with the invention of instant curry roux. In 1950, S&B Foods developed the first commercially available curry roux block, a solidified mixture of curry powder, flour, and fat. This product eliminated the need to measure and mix multiple ingredients, making curry an easy and accessible dish for families.
Later, food company Glico improved the design by shaping the curry roux into chocolate bar-like blocks that could be easily broken into portions, further enhancing convenience.
By the 1970s, curry had become a fundamental part of school lunches, further solidifying its place as a staple of Japanese cuisine.
What Makes Japanese Curry Unique?
A Distinct Flavor Profile
Compared to Indian or Thai curries, Japanese curry is milder, thicker, and slightly sweeter. This unique taste is achieved through a combination of:
- Dashi (Japanese soup stock) – Instead of water, many Japanese curry recipes use dashi to add depth of flavor.
- Sweeteners like apples and honey – Brands like House Foods introduced apple and honey-infused curry, which became widely popular.
- Dairy additions – Milk or yogurt is sometimes added to create a creamier texture.
- Oyster sauce – Some chefs use this ingredient to enhance the curry’s umami taste.
The Three Essential Ingredients: The “Curry Trinity”
A classic Japanese curry includes three core vegetables:
- Potatoes
- Carrots
- Onions
These ingredients became the standard due to their availability and long shelf life. Interestingly, they were introduced to Japan around the same time as curry, leading to their natural pairing.
Regional Variations and Popular Pairings
While curry rice is the most common form, Japanese curry appears in several other dishes, including:
- Katsu Curry – Curry sauce poured over a deep-fried pork cutlet.
- Curry Udon – Thick udon noodles served in a curry-flavored broth.
- Soup Curry – A thinner, spicier version of curry originating from Hokkaido.
- Dry Curry – A stir-fried version without sauce, often similar to keema curry.
- Curry Bread (Kare Pan) – A deep-fried bread roll stuffed with curry filling.
The Global Spread of Japanese Curry
Thanks to Japan’s food culture influence, Japanese curry has gained popularity worldwide. Many restaurants now serve it in cities across the United States, Europe, and Southeast Asia. Large Japanese food brands like CoCo Ichibanya and House Foods have also expanded internationally, bringing curry to a global audience.
Final Thoughts: More Than Just a Meal
Japanese curry is a testament to Japan’s ability to adapt and refine foreign influences into something uniquely its own. From its British naval origins to its place in school lunches and home kitchens, curry has become an inseparable part of Japanese food culture.
So, next time you enjoy a plate of Japanese curry, remember—it’s not just a dish; it’s a story of history, adaptation, and innovation.
