Japanese curry has a history that traces back to the Meiji era when it was introduced from Britain. Over time, it evolved into a distinct style, with rice curry becoming a staple of Japanese cuisine.

Curry in Japan comes in many varieties. European-style curry is rich and flavorful, while katsu curry, topped with a crispy pork cutlet, is a favorite comfort food. Indian-style curry retains the aroma of spices but is adjusted for a milder taste. Soup curry, originally from Hokkaido, features a light, broth-like consistency with large chunks of ingredients—perfect for warming up in winter. Kanazawa curry is known for its thick, dark roux, served with a breaded cutlet and shredded cabbage. Across Japan, local specialties like lamb or oyster curry offer unique regional flavors.

In recent years, Japanese curry has continued to evolve, with gluten-free, vegan-friendly, and fermented variations adding new twists. A perfect blend of tradition and innovation, this beloved dish is worth experiencing firsthand.