Japanese Curry (Kare Raisu): History, Recipe, and Modern Home Variations

Japanese curry, known locally as *kare raisu*, entered Japan through the British Royal Navy during the Meiji Restoration, a period when India was under British colonial rule. The navy imported British “C&B” curry powder, which was classified as a Western food rather than an Indian one. By the turn of the 20th century, the spice blend became a staple in naval and army kitchens, later spreading to school lunches and household tables. The article notes that this indirect route distinguishes Japanese curry from South Asian varieties.

The Guardian

Food writer Emiko Davies presents a recipe that serves four. The method calls for 300 g of pork loin (or an alternative protein), butter, onion, fresh ginger, mirin, a blend of curry powder, garam masala, and optional chilli powder. Liquid is provided by 500 ml of dashi, chicken stock, or water, complemented by soy sauce, salt, carrot, potato, and mushrooms. A thickening slurry of potato starch (or cornflour) and water is added at the end, together with a 10-gram cube of dark chocolate (minimum 70 % cocoa) for depth of flavor. The dish is finished over rice and served with pickles such as beni shoga (red pickled ginger) or rakkyo (pickled Chinese onion).

The Guardian

The article highlights S&B curry powder as the most recognized commercial blend in Japan, containing 17 spices—including turmeric, coriander, fenugreek, cumin, cinnamon, fennel, ginger, and star anise. Home cooks often customize the base cubes with “secret” additions such as honey, nashi pear, prunes, coffee, or chocolate, the latter echoing a practice Davies’s mother recalled from a friend.

The Guardian

Today, Japanese curry is regarded as a national dish, valued for its thick, spoon-friendly consistency. The French-style roux of butter and flour or a potato-starch slurry can achieve the desired texture, while the mild, fragrant spice mix makes the dish suitable for a wide audience. Its prevalence in home kitchens, school meals, and casual dining underscores its role as a unifying comfort food across Japan.

The Guardian

Davies advises searing the meat first, deglazing with mirin, and allowing the dashi-based broth to simmer for 20 minutes before thickening. For a richer stock, the dashi can be prepared in advance and stored in the refrigerator for up to a week, providing a convenient foundation for repeated curry preparations.

The Guardian