Japanese curry (カレー, karē) is commonly served in three main forms: curry rice [ja] (カレーライス, karē raisu, curry over rice), curry udon (curry over noodles), and curry bread (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common “curry rice” is most often referred to simply as “curry” (カレー, karē).

Along with the sauce, a wide 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. Katsu-karē is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.

History:
Curry was introduced to Japan during the Meiji era (1868–1912). At the time the Indian subcontinent was under British colonial rule. Anglo-Indian officers of the Royal Navy brought the spice mix called curry powder to Japan. It was classified as yōshoku (western food) since it came from the west. The word curry was probably adopted into the Japanese language as karē in the late 1860s, when Japan was forced to abandon its isolation (sakoku) and came into contact with the British Empire. By the 1870s, curry began to be served in Japan, and became a staple within the Japanese diet.

Karē is commonly eaten as a rice dish in Japan, karē raisu (curry rice). The oldest mention of a dish called raisu karē (literally ‘rice curry’) – but in the misspelling taisu karē – on Japanese soil is in Japanese cookbooks of 1872. It was also described in an 1872 report, according to which foreign experts ate this at the Tokyo branch of the Hokkaidō prefectural government. However, the word was popularized by US – Professor William S. Clark who was employed at the Sapporo Agricultural College (now University of Hokkaido) in 1877. For 1873, there was a dish called Kare raisu (curry rice) on the menu of the Imperial Japanese Army Military Academy.[6] Since its introduction it was reinvented with ingredients from Japanese cuisine to make it suitable for Japanese tastes.

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. By 2000, curry was a more frequent meal than sushi or tempura. The fame of the dish in Japan is mainly due to the Imperial Japanese Navy, which was modelled after the Royal Navy, whose sailors ate a meat stew with curry seasoning and bread as a side dish for their voyages, which was also provided by the Japanese Navy. This was called the Kaigun Kare (“Navy curry”) of beef or chicken meat, potatoes, onions, carrots, rice and curry roux and a chutney of pickled vegetables (tsukemono) as described in the 1888 Cookbook Kaigun Kappōjitsu (海軍 割烹術, “marine cooking techniques”). The Maritime Self-Defense Force took over this tradition after the war and serves it every Friday with a salad, with each ship having its own variant.

In the civil sector, curry was particularly popular at the beginning of the Meiji period (1868–1912), as it first had to be imported, and was still an exclusive dish that could only be eaten in expensive restaurants specializing in Western cuisine. In the Taishō period (1912–1926), the dish became affordable for the general population, especially towards the end, with the introduction of domestically produced curry mixes.

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. It was introduced to Japan by Rash Behari Bose (1886-1945) when he began to sell curry at Nakamura Bakery in Tokyo.

S&B Foods Inc. (エスビー食品株式会社, Esubī shokuhin kabushiki gaisha, TYO: 2805) is a Japanese company which manufactures, processes and distributes foodstuffs, spices and condiments, instant curries, and the manufacture and sale of cooked food. Their logo shows the S being the start of the word “Spice” and the B coming from the end of “Herb”.

The company invented tube wasabi and is well known for their Golden Curry Japanese curry cubes.

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UB

#chickencurryrecipe #chickencurry #japanesecurry #S&Bfoods #S&Bcurry #unclebillskitchen

I came upon this recipe while looking around for something different to make for you all. Something from a country that many of us will never travel too. That’s when I found Burmese Chicken and Potato Curry Recipe ကြက်သားနှင့်အာလူးဟင်း.

Myanmar, also called Burma, a country located in the western portion of mainland Southeast Asia. Their food’s general taste is not too salty, love sweet, sour and spicy. Rice is the main food. Burmese also like to eat dumplings, pies, scones, and siu mai. Non-staple foods include chicken, fish, shrimp, duck, eggs and various vegetables.

If you have a chance, I highly recommend making this flavorful dish. It’s sure to become a favorite at your home!

Ingredients:
6-8 Chicken Legs
1Tsp Salt
2 Tbsp. Turmeric Powder
1/4 Tsp Sugar
1/2 Tbsp. Ground Ginger
10 Garlic Cloves finely chopped
1 Tsp. Fish Sauce
1 Tbsp. Fresh Ground Pepper
1 Tbsp. Ground Cumin Seeds
2 Onions
5 Tomatoes Red Potatoes Water

See Video for instructions.

#Burmesechickenandpotato #MyanmarChickenandpotato #chickenandpotato