Japanese Curry: Transmitted from India and Uniquely Evolved

hello everyone today I want to introduce a dish that is loved by both adults and children Japanese Curry while Curry originated in India its journey to Japan and subsequent Evolution transformed it into a completely different food now whether at home or eating out you can find Curry almost anywhere and it's safe to say that it has become Japan's national dish in modern times why has Curry become so widely accepted and established as Japan's national dish how did Curry originally make its way to Japan we will explore the roots of how curry with its uniquely Japanese flavors and continuous Evolution influenced by Japanese taste and lifestyle has become an indispensable part of our Lives Ishikawa prefecture known for its abundant fresh seafood from the Sea of Japan and its strong image of traditional Japanese Cuisine is also famous for its love of Curry among the various local Specialties kazawa Curry is particularly well known especially in kazawa city where it is served in many Curry restaurants with unique characteristics kanazawa Curry is characterized by its thick and Rich curry sauce the cutlet placed on top of the curry and the sauce drizzled over the cutlet however these characteristics can vary slightly depending on the restaurant traditional establishments often use stainless steel plates and serve the curry with either a spork or a fork instead of a spoon the history of kanaz zawa Curry is surprisingly long the recipe was first created in 1961 by Yoshi Kazu Tanaka the founder of champion Curry while many local curries in Japan emerged during the local Curry boom around 2000 kazawa Curry has a much older origin the term kanazawa Curry became popular more recently when chain restaurants opened in Tokyo using the name kazawa Curry and gaining media attention which helped popularize the term famous kazawa Curry restaurants include Champion Curry turban Curry and goo curry with goo Curry recognized by its gorilla logo having the most locations since there is no strict definition each restaurant freely arranges its flavors and toppings besides the traditional pork KATU you can find chicken KATU sausages fried shrimp and even omelets as toppings some places Also Serve Curry spaghetti where the curry sauce is poured over spaghetti Hokkaido is known as the curry Kingdom of the north due to its strong Curry culture in saporo alone there are said to be over 200 specialty soup curry restaurants this dish is a staple in local households making it a true local food soro's famous soup curry is incredibly popular and sought after by people from all over the country comparable to other local Specialties like jingisukan and ramen the taste of soup curry made with an abundance of fresh fresh vegetables is exceptional besides soup curry Hokkaido is also known for white Curry which is made with a creamy sauce base pido has a rich culture of soup based dishes including Ramen which aligns well with the cold climate of the region broth-based soups are especially compatible with the chilly weather in Hokkaido one of the advantages of soup cry is that the level of spiciness can be adjusted to suit individual preferences during the cold Seasons the combination of spiciness and hot soup helps to warm the body while the Deep flavors of the spices are enjoyed not only by locals but also by people Nationwide the popularity of soup curry is a local specialty of saporo grew significantly with the increase in Gourmet and travel media coverage as well as the rise in the number of soup curry restaurants this alignment of increased media attention and more restaurants help solidify soup Curry's reputation as a staple of soro's food culture various media such as Town guides and free papers have had a significant influence furthermore the quality of hokkaido's ingredients is unmatched by other regions making all types of Cuisine not just Curry exceptionally delicious Osaka a city renowned for its competitive Curry scene is home to several legendary Curry shops that have been in business for over 100 years in recent years however there has been a quiet but significant rise in the popularity of spice curry this type of Curry has now become a staple of Osaka frequently featured alongside takoyaki and okon Miaki on television and in magazines as a result Osaka has become a curry mecca for curry enthusiasts from all over Japan spice curry in Osaka is characterized by its unique blend of spices and the use of broth combined with rice resulting in a new and refreshing taste that is both spicy and light each restaurant offers a distinct variety of Curry making the experience highly diverse and allowing for free form Curry as a form of self-expression that delights customers in Japan variations of Curry that originated domestically are often referred to as dry Curry and this term is commonly used in the consi region dry Curry typically refers to curry with minimal liquid content consequently curries that do not use ground meat or dishes like Curry Poff can also be labeled as dry Curry Osaka known for its resident distinctive personalities has developed a wide range of new Curry genres whether it's European style curry soup curry or another variant each dish contains a unique Osaka flare jimoo renowned as a unique bookstore District unparalleled in the world is also one of the world's top curry cities in fact within a 1 km radius of jimoo station there are around 400 establishments serving Curry one reason jimoo became known as a curry town is its history as a student area the jimoo area has long been a hub for students home to universities such as sinu University Magi University POS University and neon University cafes in this student District began offering Curry as a convenient food option as it could be easily eaten with one hand while holding a book in the other from high-end restaurants to chain stores the area boasts a wide variety of Curry each with its unique flavor it's said that if there are 100 Curry shops there will be 100 different secret ingredients jimoo offers a diverse array of curries including European style Curry Asian Curry medicinal Curry and Indian curry ensuring a delightful experience for every visitor jimoo is also home to numerous publishing houses bookstores and editorial production companies the popularity of affordable and quick Curry meals makes lunch hours particularly busy this District lined with secondhand bookstores not only holds a rich history and atmosphere as a book town but also as a curry town enjoying a leisurely Curry while reading a book is a unique pleasure that this area offers though it may not be widely known jambo's reputation as a curry city is well deserved if you're visiting Tokyo and looking to enjoy some Curry jimoo is highly recommended in the 18 18th century when India was a British colony the British introduced Indian Cuisine to their Homeland the main area under British control in India was the Bengal region while Nan is often associated with Indian curry rice is the staple food in Bengal and it was common to eat rice with a spiced gravy the curry that the British brought back to the UK was thus a combination of Cur and rice which became known as curry rice the first encounter Japanese people had with curry was in 18 1971 when physicist kenjiro yamakawa experienced rice Curry while traveling to the United States by ship the widespread availability of curry powder from Britain which made Curry easy to prepare accelerated the integration of Curry into Japanese Cuisine Additionally the lifting of the meat eating ban in 1871 led to the opening of many western style restaurants when rice Curry appeared on menus it quickly gained popularity increasing public interest in curry subsequently key ingredients for curry such as onions potatoes and carrots began to be widely cultivated particularly in Hokkaido this led to the creation of the Japanese style Curry the Simplicity and nutritional value of this dish made it a staple in military Meals and group catering highlighting its suitability for Mass Food Service while Japanese Curry originated in India and was adapted in Britain the curry that Japanese people commonly eat today is distinct from both Indian and British curries during the Magi restoration when Western culture began to influence Japan there was a surge in the popularity of Western Cuisine this trend led to a decline in traditional Japanese restaurants that had previously been popular among the common people even soba shops were affected by this trend and they began incorporating popular Western dishes into their menus this resulted in the creation of Curry Udan Curry Nan man and Curry Dawn all of which feature a Dashi infused Curry broth these dishes now Staples at soba shops were invented against the backdrop of changing food culture Trends various manufacturers began producing curry powder for home use further popularizing Curry among the general public in 1927 a bakery called micato in Tokyo's downtown area started manufacturing and selling what we now recognize as Curry bread initially called Shoku bread it later became known as Curry bread however when the Pacific War began in 1941 food rationing led to the suspension of Curry production and sales by manufacturers during this period an inexpensive dish called sauce rice which consisted of rice topped with sauce emerged after World War II as Japan's economy began to recover Curry established itself as a staple in Japanese households instant Curry products and ready to eat eat Curry pouches from various food manufacturers made it easy to enjoy Curry at home during Japan's period of Rapid economic growth Curry was introduced into school lunches and became a favorite among children its ease of preparation led to widespread popularity making Curry a staple of Japanese home cooking as time progressed and the economy stabilized with a growing population the restaurant industry expanded leading to the emergence of numerous Curry specialty restaurants these restaurants offered a wide variety of curries including Indian curry Thai curry and Japanese style Curry around the year 2000 a curry boom occurred with unique Regional curries gaining popularity as part of local revitalization efforts known as a local curries these distinctive dishes attracted considerable attention alongside this a spice boom also emerged leading to an increase in people preparing authentic Curry at home Japanese Curry can be broadly categorized into two types Indian curry which is rich in spices and European style Curry which uses a room made from flour to thicken the sauce nowadays European style Curry is commonly made at home primarily because solid Curry R which is inexpensive and easy to use is readily available Curry can be made in large quantities and Frozen for later use and with the widespread availability of ready-made Curry pouches it also serves as a convenient preserved food moreover Curry often tastes better the next day after resting overnight as the flavors meld and become more concentrated this Improvement in taste is attributed to the increase in Umami released from the vegetables and meat many curries incorporate Dashi a traditional Japanese broth which aligns them somewhat with Japanese simmered dishes slow cooking allows the flavors to penetrate the ingredients enhancing the overall taste in recent years there has been a growing trend of people making authentic spice curry at home the rise of social media has made it easier to learn curry recipes and cooking methods leading to an increase in people experimenting with and creating their own spice Blends even those making spice curry for the first time can easily produce delicious results by using a mix of dozens of spices and herbs tailored to their tastes additionally there is a growing interest in spices with more people creating their own custom my curry powder tradition Al Japanese Curry has been based on curry powder but moving forward it's likely that more original Japanese style spice curries will emerge blending spices in ways that suit Japanese pallets though Curry is often referred to as a national dish of Japan and is loved by people of all ages it is neither originally from Japan nor a traditional Japanese dish nonetheless it has become an integral part of the Japanese diet and continues to evolve as a staple menu item the appeal of Japanese Curry is that it's a dish enjoyed not only by Japanese people but also by people around the world most curries use some form of sweetness or Dashi as a secret ingredient the extracts from simmered meat are rich in fat and sauteing onions to bring out their sweetness as a method of extracting sugars Curry is made from a blend of various spices many of which are also used in traditional Chinese medicine and are believed to have health benefits Japanese Curry incorporates all five tastes sweetness saltiness sourness bitterness and Umami this combination of flavors along with its ease of preparation and versatility contributes to its widespread popularity across Japan if you have the chance why not try some Japanese Curry thank you for watching [Music]

Channel: About JAPAN

Views: 3,028

Keywords: Japanese cuisine, Japanese traditions, Japanese food culture, Authentic Japanese dishes, Japanese food, about japan, japan, Japanese Curry, Curry Rice, Curry Recipe, Food in Japan, Japanese Cooking, Japanese Street Food, Japanese Comfort Food, How to Make Japanese Curry, india, India Curry, JapaneseCurry, CurryRice, CurryRecipe, AuthenticCurry, CurryDish, Foodie, SpicyCurry, TokyoCurry, CurryBowl, CurryCulture, CurrySpotlight, JapaneseDelicacy

Id: GBwiyOfr-LE

Length: 14min 38sec (878 seconds)

Published: Sat Jun 01 2024