Curry might not seem like the most Japanese of foods but, like tempura and mayonnaise, this introduced dish has been embraced by Japan as its own. Introduced by the British Navy in the 19th century, curry was used by Japan’s navy to feed its sailors nutritiously and economically. They brought their taste for kar home with them, laying the foundation for curry’s rise to fame. While scores of regional variations exist, Japanese curry is generally thicker, milder and sweeter than an Indian curry. In Australia it’s no longer just food-court fare. At Cho Cho San, mud crabs are tossed through the sauce, while another Sydney restaurant, Sepia, scents scampi with Japanese curry spices.
Try our recipe for chicken katsu curry.
