Japanese curry is a savory, mildly spicy stew characterized by its thick, glossy roux and a flavor profile combining sweet, umami, and subtly piquant notes, often derived from grated apples, honey, and caramelized onions alongside curry powder.
Its modern preparation involves sautéing diced meat (commonly pork, beef, or chicken), potatoes, carrots, and onions, then simmering with water and proprietary curry roux blocks available commercially.
The origins of Japanese curry trace to the late 19th century, when the Imperial Japanese Navy adopted British Royal Navy-style curry to prevent beriberi, leading to its spread throughout the country.
This culinary adaptation was itself based on Anglo-Indian curries influenced by British colonial rule in India, with Japanese curry evolving to suit local tastes and eventually becoming a staple in home and school cafeteria meals.
