Japan’s first ‘curry rice’ recipe?

Although it may not rank in gastronomic terms with such delicacies as sushi, sashimi or Kobe beef, “curry rice” (karē raisu カレーライス) is one of Japan’s most popular dishes and favourite comfort foods. Arguably it has more in common with the 19th century versions of curry served on Royal Navy ships than with original Indian cuisine, and the sauce has a thick, viscous consistency.1 Initially a foreign import, it has become an integral part of Japanese food culture and been adapted and developed in a typical example of Wayō setchū 和洋折衷 – the blending of Japanese and Western influences. Curry rice can be eaten in a wide variety of forms, among the most popular being katsu karē (curry with a breaded pork cutlet on top) and karē don (thickened curry sauce served on top of a bowl of rice). Nowadays in Japan, curry restaurants are found everywhere and a bewildering array of curry sauce mixes and pre-packed curries fill supermarket shelves.
– See more at: http://britishlibrary.typepad.co.uk/asian-and-african/2015/03/japans-first-curry-rice-recipe.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+asian-and-african+%28Asia+and+Africa%29#sthash.hEBjfJxK.dpuf

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s