Ingredients, dishes and drinks from Japan by Ad Blankestijn

Sunday, August 14, 2011

Kare-raisu

Japanese-style curry and rice. カレーライス。

"Curry rice" consists of a plate of white rice over which curry sauce with ingredients has been poured.

Curry was brought to Japan for their own use by the English at the end of the 19th century, and became quickly popular among the Japanese as well. The taste has been so much adjusted by the Japanese that Indians don’t recognize it anymore! Japanese curry is rather somewhat on the sweet side than very spicy.

Curry rice
[Curry rice with lots of sauce. Photo Ad Blankestijn]

The curry sauce is made by mixing curry powder, flour and oil to make roux. The roux is next simmered with the ingredients. These can be various vegetables as carrots, onions and potatoes, as well as meats as finely sliced beef, pork or chicken. Seafood can also be used and there are also vegetarian curries. Curry rice is usually served with a garnish of pickles or pickled onions.

Curry rice is eaten so much in Japan that it can very well be called a “national dish.” You encounter it everywhere, from canteens to upscale restaurants, and curry rice is also a favorite in the kitchen at home.

Japan Times article on Japanese curry.