JDF JapanDefenseFocus No.74

COLUMN

Japanese Curry

Japanese Curry
Japanese Curry

Today in Japan you can eat foods from around the world. While Japanese noodles and breads have become quite famous to cite but a few, there are also many foods that have been imported to Japan from abroad that have evolved and developed into a unique food in Japan. Japanese Curry is perhaps the most famous of these foods.

Curry was originally from India and in the second half of 1800 it came to Japan for the first time by way of the British Empire. The recipe for curry was first introduced in Guide to Western Cuisine and The Expert on Western Cookery published in 1872. Later, Japanese Curry would become a dish to accompany the staple food of cooked rice served by countless restaurants and prepared often by just about every family in Japan. Japanese curry has a unique creamy consistency, instead of soupy consistency, because of the use of flour. It is also very easy to prepare and provides a well-balanced meal of meat and vegetables.

At the start of the Meiji period beriberi was the leading cause of death among navy and army personnel. A navy doctor ushered in military food reform and introduced a stew flavored with curry eaten by the Royal British Navy as a new food item.

Today, Japanese Curry is one of the most popular menu items among MSDF personnel. The recipe and seasoning of this curry actually differs among each vessel and department. Some use milk, eggs, or fruit to improve the nutritional balance, resulting in enduring popularity. Curry festivals and other events showcasing the different MSDF official curry are also held throughout Japan, and people actually taste the curry.

Japanese Curry
Japanese Curry
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