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全日本カレー工業協同組合 All Japan Curry Manufacturers Association

MENU
 * Deutsch
 * What is Japanese Curry ?
   * Types of curry
   * Discovering Curry Through Numbers
   * What is curry made from ?
 * Q&A
 * Recipes
 * Documentation / References
   * Curry around the world
   * Production volume
   * Export volume
   * Import volume
   * Numbers about curry
 * Curry’s secrets
 * Information and knowledge about curry
 * Curry day
 * About the All Japan Curry Manufacturers Association
   * Member companies
 * Survey about Japanese Curry

 * Deutsch
 * What is Japanese Curry ?
   * Types of curry
   * Discovering Curry Through Numbers
   * What is curry made from ?
 * Q&A
 * Recipes
 * Documentation / References
   * Curry around the world
   * Production volume
   * Export volume
   * Import volume
   * Numbers about curry
 * Curry’s secrets
 * Information and knowledge about curry
 * Curry day
 * About the All Japan Curry Manufacturers Association
   * Member companies
 * Survey about Japanese Curry

 * What is Japanese Curry ?
   * Types of curry
   * What is curry made from ?
   * Discovering Curry Through Numbers
 * Q&A
 * Recipes
 * Documentation / References
   * Curry around the world
   * Production volume
   * Import volume
   * Export volume
   * Numbers about curry
 * Curry’s secrets
 * Information and knowledge about curry
 * Curry day
 * About the All Japan Curry Manufacturers Association
   * Member companies




WHAT IS JAPANESE CURRY ?

The origin of the word “Curry” (カレー) is believed to have several possible
sources. One theory suggests it comes from the Tamil word “Kari” (கறி), which
means a sauce made with various spices and ingredients. Another theory suggests
it may have evolved from the Hindi word “Tarkari” (तरकारी), which means
“vegetable” or “side dish, and eventually became “Turri” and then “Curry” in
English. There are various other theories and interpretations of the word’s
origin. In any case, the term “Curry” (カレー) has come to refer to spicy dishes,
particularly those from tropical and subtropical regions, primarily centred
around India.

In India, even today, most households prepare curry dishes according to their
own recipes, resulting in hundreds of variations. For example, there are dishes
based on meat as well as seafood, vegetable-only curries and more. The aroma,
colour and spiciness can vary according to individual preferences, but unlike in
Japan, creamy or thick curries are less common and most are of a lighter
consistency.

It is said that curry dishes were introduced to the British who ruled India in
the 17th century, and were added to the royal menu. Afterwards, they were
adapted into European-style dishes and gradually spread from the upper classes
to ordinary households. In the late 18th century, curry powder was
commercialised by Cross & Blackwell, and curry dishes became popular in various
European countries for a period of time.

In the early Meiji period, curry powder, along with methods of cooking with it,
was introduced to Japan from Britain. It became popular in Japan when combined
with rice, known as “rice curry” or “curry rice”. 

Essential ingredients in Japanese curry include protein sources such as meat as
well as potatoes, carrots and onions. To begin with, curry in India primarily
featured onions and tomatoes as the main ingredients. Wheat flour, which gives
it a thicker consistency, was introduced due to the influence of British curry.
The use of potatoes and carrots in curry began after their cultivation became
widespread, with carrots and onions becoming prominent ingredients in Japanese
curry from around the second decade of the Meiji period (1880 onwards).

The widespread popularity of curry in Japan began in the late Meiji period.
Initially, it was mainly Western-style restaurants that introduced curry to the
Japanese palate. However, towards the end of the Meiji period, dishes like rice
curry, curry udon and curry soba started appearing on the menus of ordinary
restaurants and gradually became more accessible to the general public.

The real turning point for the proliferation of curry in Japan was when rice
curry was adopted as part of the military’s menu. Rice curry was not only
nutritionally balanced but also convenient to prepare, making it suitable for
mass catering. After serving in the military, many soldiers took what they had
learned about curry and how to cook it back home, which played a crucial role in
spreading knowledge of curry throughout the country. After World War II, curry
was also adopted as part of school lunches (学校給食) in Japan for similar reasons,
further contributing to the widespread popularity of curry in the country.

During the Meiji era, Japan relied on imported curry powder, but with the onset
of the Taisho era, enterprising companies began researching and working towards
domestic production of curry powder. By the late Taisho era, powdered instant
curry (curry roux) had also started to appear. In the years following World War
II, various types of curry roux were developed by different manufacturers, and
these curry products gradually became popular in ordinary households, especially
in the Showa era. Tinned curry became popular in the 1960s, and in the mid-1970s
Japan introduced its unique invention, retort pouch curry. In addition, in the
1980s, microwaveable curry was introduced.

Generally, curry products can be categorised into curry powder, curry roux and
cooked curry.






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