What is Japanese curry?

Curry might not seem like the most Japanese of foods but this introduced dish has been embraced by Japan as its own.

Chicken katsu curry

John Paul Urizar

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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Related stories