We are now under the “declaration of emergency” due to the corona virus.
Thanks to the virus, we have seen wide variety of takeout dishes recently.
The other day, I tried a curry dish made by a French restaurant.
It was tasty 🤗
Yet, I wonder if French people really eat curry dishes like this.
Apart from the French, curry dishes are very popular in Japan. Some people eat it everyday. Restaurants specializing curry dishes are everywhere in Japan.
On the whole, Japanese curry dishes can be categorized into: (1) “Japanese” curry, (2) authentic curry, and (3) others.
The Japanese curry (1) are eaten everywhere: at home, as school lunch, at school cafeterias, and the like. It is generally mild and contains onion, carrot, potato, and meats such as chicken, beef, pork and the like in general. It was created by the Japanese navy based on “Niku-jaga”, a Japanese dish. Since then this type of curry has dominated in Japan.
In most cases sweetened small onion pickles or red-colored pickles is garnished.
The second type (2) is authentic, such as Indian curry and Thai curry.
For this 20 to 30 years, since foreign people came to live in Japan, this type of curry has been establishing a position.
The last category (3) is curry dishes unique to Japan, such as by mixing authentic curries and Japanese dishes.
It is cooked by a Japanese. It is apparently authentic, yet, in my opinion much more delicious than Indian curries.
Curry udon, a Japanese noodle with curry tasted soup, is popular among the Japanese.
It was my favourite school lunch menu.
This restaurant specializes in curry udon and gather many people.
Recently I have heard that Indian tourist to Japan buy Japanese retort-packed curry as a souvenir to India.
It was in the 1960’s when “Indian people would be surprised”, a phrase of advertising curry roux on TV, became widespread in Japan. Since then, it would be no exaggeration to say, Japanese curries have been No.1 in the world.
