Japanese curry

currycurry ricecurry-flavouredJapanese currieskatsu curry
Japanese curry is one of the most popular dishes in Japan.wikipedia
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Curry bread

Curry-pancurrypankarē-pan
It is commonly served in three main forms: curry rice, curry udon (curry over noodles), and curry bread (a curry-filled pastry).
An amount of Japanese curry is wrapped in a piece of dough, and the dough coated in bread crumbs, and deep fried.

Udon

kitsune udonSanuki Udona kind of Japanese noodle
It is commonly served in three main forms: curry rice, curry udon (curry over noodles), and curry bread (a curry-filled pastry).
Karē udon: "Curry udon". Udon in a curry-flavoured soup which may also include meat or vegetables. Biei, Hokkaido is famous for a unique curry udon.

Katsukarē

Katsu-karēKatsukare
Katsu-karē is a breaded deep-fried cutlet (usually pork or chicken) with curry sauce.
Katsukarē is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry.

Japanese cuisine

JapaneseJapanJapanese dish
Japanese curry is one of the most popular dishes in Japan.
Curry is another popular imported dish and is ranked near the top of nearly all Japanese surveys for favorite foods.

Curry powder

curry
Western-style curry is influenced by stews mixed with curry powder, which were popular amongst the British Royal Navy.
After Britain colonized India they introduced curry to Japan where it became popular and is now known as Japanese curry.

Tonkatsu

katsupork cutletChicken katsu
Katsu-karē is a breaded deep-fried cutlet (usually pork or chicken) with curry sauce.
In addition to being served as a single dish, it is used as a sandwich filling or in combination with curry.

Fukujinzuke

Curry rice is usually served with fukujinzuke or rakkyō on the side. It is usually eaten with a spoon, as opposed to chopsticks, because of the liquid nature of the curry, and is usually served garnished with vegetables pickled in vinegar such as fukujinzuke or rakkyo.
Fukujinzuke is a very popular condiment in Japanese cuisine, commonly used as relish for Japanese curry.

National dish

national foodnational dishesfoods
It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
🇯🇵 Japan: Sushi, Japanese curry, Ramen

House Foods

House Foods America
Instant curry roux was first sold in powder form by House Foods in 1926, and in block form by S&B Foods in 1956.
House Foods is well known for its Japanese curry brands, Vermont Curry and Java Curry.

Roux

panaderoux icing
Curry sauce is made by frying together curry powder, flour, and oil, along with other ingredients, to make roux; the roux is then added to stewed meat and vegetables, and then simmered until thickened.
Japanese curry, or karē, is made from a roux made by frying yellow curry powder, butter or oil, and flour together.

Japan Maritime Self-Defense Force

JMSDFJapanese Maritime Self-Defense ForceJapan
The Imperial Japanese Navy adopted curry from the Royal Navy to prevent beriberi, and now the Japan Maritime Self-Defense Force's Friday menu is curry.
Also, the JMSDF tradition of eating Japanese curry every Friday lunch originated with the IJN.

Hayashi rice

hayashi sauce
aigake : Rice served with curry sauce and hayashi sauce (fried beef and onion, cooked with red wine and demi-glace).
It also resembles a Japanese curry and usually appears on menus alongside curry.

Ichibanya

CoCo Ichimanya
Its associated company CoCo Ichibanya (Ichibanya Co., Ltd.) or Kokoichi has more than 1,200 restaurants in Japan.
ICHIBANYA Co., Ltd. owns the top curry rice restaurant chain in Japan, Curry House CoCo ICHIBANYA or usually just CoCo ICHIBAN or CoCo ICHI.

Allium chinense

Chinese onionrakkyorakkyō
Curry rice is usually served with fukujinzuke or rakkyō on the side. It is usually eaten with a spoon, as opposed to chopsticks, because of the liquid nature of the curry, and is usually served garnished with vegetables pickled in vinegar such as fukujinzuke or rakkyo.
For example, in Japanese cuisine it is eaten with Japanese curry as a garnish.

Japanese rice

japonicariceJapanese rice futures market
Japanese short grain rice, which is sticky and round, is preferred, rather than the medium grain variety used in Indian dishes.
Plain rice is used in yōshoku dishes such as curry rice, omurice, and doria.

Tsukemono

picklespickledpickle
It is usually eaten with a spoon, as opposed to chopsticks, because of the liquid nature of the curry, and is usually served garnished with vegetables pickled in vinegar such as fukujinzuke or rakkyo.
Rakkyōzuke (a type of onion) is often served with Japanese curry.

Rice and curry

curry rice🍛
*Rice and curry
Japanese curry

Currys

currycurriescurried
It is commonly served in three main forms: curry rice, curry udon (curry over noodles), and curry bread (a curry-filled pastry).

Noodle

noodlesegg noodleegg noodles
It is commonly served in three main forms: curry rice, curry udon (curry over noodles), and curry bread (a curry-filled pastry).

Rice (disambiguation)

riceAman paddypaddy
Curry rice is most commonly referred to simply as "curry" .

Stew

stewedstewingbeef stew
Western-style curry is influenced by stews mixed with curry powder, which were popular amongst the British Royal Navy.

Royal Navy (disambiguation)

Royal NavyRNBritish
Western-style curry is influenced by stews mixed with curry powder, which were popular amongst the British Royal Navy.

Imperial Japanese Navy

JapaneseJapanese NavyNavy
The Imperial Japanese Navy adopted curry from the Royal Navy to prevent beriberi, and now the Japan Maritime Self-Defense Force's Friday menu is curry.

Thiamine deficiency

beriberiberi-beriberi beri
The Imperial Japanese Navy adopted curry from the Royal Navy to prevent beriberi, and now the Japan Maritime Self-Defense Force's Friday menu is curry.

Meiji period

MeijiMeiji eraMeiji-period
Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at the time when the Indian subcontinent was under the colonial rule of the British Raj.