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Japanese Curry Becomes National Dish After Meiji-Era Navy Spread

8/13/2026

40 3 Full Breakdown

Summary

Story summary

Kare raisu became a national dish after arriving via British Royal Navy during Meiji Restoration.
The navy and army adopted it around 1900, prompting spread to homes and school lunches.
Modern Japanese curry uses S&B powder with 17 spices, includes dashi from kombu and katsuobushi, and the stock lasts up to a week.
Chefs add honey, coffee or dark chocolate, thicken with potato-starch slurry, and serve over rice with pickles.

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Story summary

Kare raisu became a national dish after arriving via British Royal Navy during Meiji Restoration.
The navy and army adopted it around 1900, prompting spread to homes and school lunches.
Modern Japanese curry uses S&B powder with 17 spices, includes dashi from kombu and katsuobushi, and the stock lasts up to a week.
Chefs add honey, coffee or dark chocolate, thicken with potato-starch slurry, and serve over rice with pickles.