An Introduction to Karē-Raisu, Japanese Curry Rice
Posted On: June 21, 2010 – 4:55 pm
In response to this post about a Japanese curry-loving cat , Aya Tanaka (also known as Carioca on SE) suggested that we write more about Japanese curry. It sounded like a great idea—and Aya, a Japanese curry aficionado and literature professor, sounded like just the right person to do it. This week in a series of four posts she introduces Serious Eaters to the joys of making and eating Japanese curry rice. —The Mgmt. [ Photographs: Robyn Lee , unless otherwise noted] People might be surprised to find curry in Japanese restaurants, but the fact is karÄ“ raisu (カレーライス), or Japanese curry rice, is so ubiquitous in Japanese home-cooking that it might well be considered one of the country’s national dishes. Curry was introduced to Japan via the British in the second half of the nineteenth century, when Meiji-era Japan opened its doors to foreigners and their goods. As a result, Japanese curry inherits most of its characteristics from Anglo curry—which means that the Japanese used and continue to use curry powder . Curry powder, a ready-made mix of …
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