It is one of the most popular dishes in Japan. Along with the sauce, a fukujinzuke variety of vegetables and meats are used to make Japanese curry.
The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Curry originates in Indian cuisine and was brought to Japan from India by the British. At the time the Indian subcontinent was under British colonial rule.
Japanese soil is in Japanese cookbooks of 1872. It was not until the early twentieth century, when curry was adopted by the Japanese Navy and Army, that the dish began to become popular with the Japanese. After its favorable reception within the Japanese Army and Navy, it later became common in school cafeterias. Today, karē is one of the most popular daily dishes among the Japanese.
In 2013, production totaled 7,570 t of curry powder and 91,105 t of ready-made sauces, and sales in 2008 amounted to 7 billion yen for curry powder and 86 billion yen for ready-made sauces. Curry similar to that served in the Indian subcontinent is known as Nakamuraya curry. Pressure cooking can be used as well. In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms, and contains curry powder, flour, oils and various flavorings. Ease of preparation, and the wide variety and availability of instant curry mixes, has made curry rice very popular, as it is very easy to make compared to many other Japanese dishes. In 2007, Japanese domestic shipments of instant curry roux was 82. Vacuum-sealed curry sauce, prepared by heating the retort pouch in hot water or the microwave, is also popular.
Japanese curry rice is served in anything from a flat plate to a soup bowl. The curry is poured over rice in any manner and amount. Japanese short-grain rice, which is sticky and round, is preferred, rather than the medium-grain variety used in Indian dishes. Curry rice served with a breaded pork cutlet on top. Curry-flavored fried rice, or curry rice with a drier, mince meat curry sauce.
Curry rice, served with the sauce and rice already mixed. Curry sauce, thickened and flavored with mentsuyu or hondashi and served on top of a bowl of rice, to give the curry a Japanese flavor. Curry rice, topped with a raw egg and baked in an oven. Curry sauce with rice served in a heated stone bowl, in a similar way to dolsot bibimbap.
Soup curry, a watery, broth-like curry sauce served with chunky ingredients such as a chicken leg and coarsely-cut vegetables. In the late 1990s, a number of regional specialty curries emerged, popularised as vacuum-sealed curry sauces. Local curries are also marketed to help boost tourism. Tsuchiura to promote the Zeppelin landing in 1929.