First Curry Recipe in Japan (1872)
from: Urushibara, Jiro. "The Origin of Curry, an Unexpected Fact in Britain." Japan Business Press.
Curry to Japan
Japan's modernization began with 1868's Meiji Restoration. The Japanese culinary culture also went through "westernization." Japan's first curry recipe was published in 1872. It slightly varied from the recipes of Anglo-Indian curries.
During the Meiji Era, British curry recipes were brought to Japan
from: "Map indicating locations of Japan and United Kingdom." Wikipedia.
[Translation]
"Slice one stalk of scallion, ½ piece of ginger, a little bit of garlic. Fry with one tablespoon of butter. Add 270ml of water and the meat of chicken, shrimp, snapper, oyster, and frog. Cook thoroughly. Add one teaspoonful of curry powder and boil for an hour. Season to taste with salt. Add the mixture of two tablespoons of flour and water."
In the 1910s, the Japanese military force Japanized curries by adding potato, carrot, and onion. Military leaders encouraged soldiers to consume curry to strengthen their bodies through meat-eating. Though the Japanese versions of curries were invented for militaristic purposes, the convenient, nutritious, and delicious recipes soon spread to schools and households.
"It is widely said that curry became popular in Japan because of the military forces… It is very easy and convenient to cook curry rice… young rural men enlisted in the military become aware of the delicious flavor of curry rice and learn to make it, and then they return to their hometown… Nowadays curry rice is becoming more and more popular among rural people."
- From Kajiro Yamamoto’s report in 1973
Japanese Navy Curry
from: Ewbank, Anne. "How Curry Became a Japanese Naval Tradition." Atlas Obscura.
After the Pacific War, food companies made curry powders cheaper and more suitable to the average Japanese person's taste. Some companies even invented curry breads and noodles. These curry products improved the diet of the then impoverished Japanese.
Japan’s Vermont Curry Roux
from: "Vermont Curry, Sweet Taste." House Food Group.
Japanese Curry Bread & Curry Noodles
from: "5 Japanese Breads You Haven’t Seen in Your Country." Japan Guide; "The Best Curry Udon Noodles Recipe with Dashi Broth." Cooking with Dog.
By the end of the 20th century, the Japanese became the world’s largest annual producer and consumer of curry powders. Once again, the Portuguese-Indian and Anglo-Indian cultural communication through cuisine contributed to the development of a nation's diet.
A Curry House in Tokyo
from: "Curry House Coco Ichibanya (Kokoichi) JR Akihabara Station Showa-dori Exit Branch." Chiyodayori.
Curry to Britain
Conclusion