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Japanese curry : ウィキペディア英語版
Japanese curry

is one of the most popular dishes in Japan. It is commonly served in three main forms: , curry udon (curry over noodles), and curry bread (a curry-filled pastry). Curry rice is most commonly referred to simply as .
A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular. ''Katsu-karē'' is a breaded deep-fried cutlet (usually pork or chicken) with curry sauce.
Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under the colonial rule of British Raj. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
==Overview==
As curry was introduced to Japan via English cuisine, it was originally considered to be Western cuisine. This Western-style curry co-exists alongside Indian-style curry, which has become popular since the increase in Indian restaurants in the 1990s. Western-style curry is influenced by stews mixed with curry powder, which were popular amongst the British Navy. The Imperial Japanese Navy adopted curry from the Royal Navy, and now the Japan Maritime Self-Defense Force's Friday menu is curry.〔(Curry Recipe ) Japan Maritime Self-Defense Force 〕

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
ウィキペディアで「Japanese curry」の詳細全文を読む



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