Day: March 13, 2015

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