What is "Kare"? Exploring the Delicious World of Japanese Curry

What is "Kare"? Exploring the Delicious World of Japanese Curry

Japanese curry, known as "kare" or "karei", is a dish that seamlessly blends cultural influences, showcases culinary creativity, and offers a deeply comforting experience. Its rich, familiar flavor defines many childhood memories and homecooked meals. We'll take a deep dive into the world of Japanese curry, exploring its history, ingredients, regional variations, and modern innovations. We'll also provide a few mouthwatering recipes for you to try at home.

The History of Japanese Curry

Japanese Curry

Japanese curry's roots can be traced back to the late 19th century, a period of transformation in Japan's culinary landscape. The introduction of curry is attributed to Vice-Admiral Togo Heihachiro, a British Navy officer who brought this foreign dish to Japan. However, the initial version of curry was a far cry from what we now know as Japanese curry. It was a mild, brothy dish served with rice, more reminiscent of a Western stew than a robust Japanese curry.

The earliest introduction of curry was characterized by its mild, watery nature. Japanese chefs and home cooks began experimenting with adapting it to local tastes. One significant turning point in the history of Japanese curry was the introduction of roux. The roux added depth and thickness to the curry, setting it apart from its Indian and Thai counterparts.

In the post-World War II period, Japan experienced an economic boom, leading to the commercialization of Japanese curry roux and the emergence of iconic curry brands. The proliferation of "curry houses" in the 1960s further cemented Japanese curry's popularity. These establishments offered a variety of curry dishes, allowing customers to choose their favorite meat and spice levels.

Key Ingredients that Define Japanese Curry

Japanese Curry

Japanese Curry is a comforting culinary delight. Its flavor is distinguished by a harmonious fusion of savory, sweet, and gently spiced elements, setting it apart from the fiery and heavily spiced curries in South Asia. Key ingredients that contribute to this unique taste include:

  1. Curry Roux: The heart of Japanese curry, the roux is a blend of fat, flour, and a mix of curry spices. It's this roux that gives the dish its creamy texture and rich, savory flavor. Ready-made blocks or powdered mixes are readily available for convenience.
  2. Choice of Meat: Japanese curry is traditionally made with beef, chicken, or pork. The choice of meat greatly influences the overall taste and texture of the dish. Variations like seafood curry also exist.
  3. Vegetables: Onions, carrots, and potatoes are the classic trio of vegetables in Japanese curry, adding sweetness and texture. Additional vegetables like bell peppers, peas, and eggplants can also be included for added flavor and color.
  4. Broth: Many recipes call for a combination of water and broth cubes or granules to create a savory base.
  5. Seasonings: Soy sauce, Worcestershire sauce, and sometimes even ketchup can be added to enhance the flavor and add complexity to the dish.

Regional Variations of Japanese Curry

Japanese Curry

One of the fascinating aspects of Japanese curry is its regional diversity. Different parts of Japan have put their own spin on this beloved dish, reflecting local tastes and ingredients. Here are some notable regional variations:

  1. Hokkaido Curry: Hokkaido, Japan's northernmost island, is known for its use of local ingredients like Hokkaido-grown vegetables and dairy. Hokkaido curry is rich and hearty, often incorporating seafood due to its coastal location.
  2. Katsu Curry: This variation features a breaded and deep-fried cutlet of meat (usually pork or chicken) served on top of rice and smothered in curry sauce, creating a delightful combination of crispiness and sauciness.
  3. Osaka Curry: Curry from Osaka is known for its sweet and mild curry sauce. It is often served with a soft-boiled egg on top, creating a harmonious balance of flavors.
  4. Keema Curry: Hailing from the Nagoya region, Keema curry is a spicier take on Japanese curry. It incorporates ground meat and is beloved for its bold and fiery flavors.

Innovations and Modern Twists

Japanese Curry

Japanese curry is not a static dish; it has continued to evolve and adapt to modern tastes and preferences. Here are some creative innovations and modern twists on traditional Japanese curry:

Curry Bread: A popular street food in Japan, curry bread is a pocket of bread filled with curry, breaded, and deep-fried to create a delightful and portable snack.

Curry Bread

Curry Udon: This fusion of Japanese curry and udon noodles offers a comforting and hearty twist on traditional curry. The thick noodles soak up the rich curry sauce, creating a delightful harmony of textures and flavors.

Curry Udon

Vegetarian and Vegan Options: In response to the growing trend of plant-based diets, there are now vegetarian and vegan Japanese curry recipes and products available. Ingredients like tofu, mushrooms, and plant-based roux provide a flavorful alternative to traditional meat-based curries.

Curry Sushi: Some innovative chefs have incorporated curry into sushi, creating unique and flavorful rolls that combine the best of both worlds.

Making Japanese Curry at Home

Japanese Curry

Now that you're well-versed in the history, ingredients, regional variations, and modern innovations of Japanese curry, it's time to roll up your sleeves and prepare this delectable dish at home. Below are two classic Japanese curry recipes to get you started:

Recipe 1: Classic Japanese Beef Curry


  • 1 lb beef (cut into bite-sized pieces)
  • 2 onions (sliced)
  • 2 carrots (peeled and cut into chunks)
  • 2 potatoes (peeled and cut into chunks)
  • 4 cups water
  • 2-3 tbsp vegetable oil
  • 1 box Japanese curry roux
  • Salt and pepper to taste


  1. In a large pot, heat vegetable oil and sauté beef until browned. Remove the beef and set it aside.
  2. In the same pot, add onions and cook until translucent.
  3. Add carrots and potatoes, and sauté for a few minutes.
  4. Return the beef to the pot and add water. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
  5. Break the curry roux into the pot and stir until it's fully dissolved.
  6. Simmer for an additional 10-15 minutes, stirring occasionally.
  7. Season with salt and pepper to taste. Serve over steamed rice.

Recipe 2: Katsu Curry


  • 4 pork or chicken cutlets
  • 2 cups panko breadcrumbs
  • 2 eggs
  • 2 cups vegetable oil (for frying)
  • 2 cups Japanese curry sauce (prepared using roux or homemade)
  • Steamed rice


  1. Season the cutlets with salt and pepper.
  2. Dredge each cutlet in beaten egg, then coat with panko breadcrumbs.
  3. Heat vegetable oil in a deep frying pan. Fry the cutlets until golden brown and cooked through. Drain on paper towels.
  4. Slice the cutlets into strips.
  5. Heat the curry sauce in a separate pan.
  6. Serve the sliced cutlets over steamed rice and pour the curry sauce on top.
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