This was supposed to have been posted on Saturday, but kind of got busy. Anyway, enjoy ^_^ Slice of Lifestyle presents: Japanese Curry Japanese Curry Rice (Kare Raisu) was first introduced in Japan in the Meiji Era (1868 – 1912), thanks to the expanding trade routes of Britain’s East India Company. However at that time Curry was a luxury food item, as the cost for a single plateful cost eight times as much as the then standard commoner’s dish morisoba (buckwheat noodles with soy flavored soup). By 1910, the recipe of using onions, carrots and potatoes became common use, and made curry more easy to make, both cooking & price wise, though the curry powder was still on the pricey side Then on 1923, Minejiro Yamazaki, the man who would later create the company S&B, finally managed to create a Japanese version of Britian’s curry powder, leading to the now much more affordable Kare Raisu becoming one of Japan’s favourite meals. In fact, it is such a well loved and often used meal (averaging 62 dishes per person per year), that it is considered one of Japan’s national dishes. The four main servings of Japanese Curry are: 1. Kare Raisu (Curry Rice) the standard version, which is onions, carrots and potatoes cooked in curry soup (curry powder, flour, oil and the spice roux) served with rice on the side next to the curry. Sometimes comes with pork, beef or chicken added in. 2. Katsu Kare, popular with meat version in which a deep fried pork cutlet is served alongside the rice and curry 3. Kare Udon (Curry Noodles), which is curry soup served with thick wheat noodles 4. Kare-Pan (Curry Bread), in which curry is placed inside a rounded ball of bread dough (a doughnut), which is then either deep fried or baked To Make: - youtube/watch?v=0UIvs_i1kB4 - noobcook/japanese-curry/ - seriouseats/recipes/2010/06/how-to-make-japanese-curry-rice-from-scratch-recipe.html - recipes.eat-japan/recipes/viewrecipe/230 Interesting enough, since 1990 several different regions and prefectures in Japan created their own “local” version of Curry Rice, including dishes like: • Hokkaido Sika Deer curry - Hokkaido • Scallop curry - Aomori Prefecture • Mackerel curry - Chiba Prefecture • Apple curry - Nagano Prefecture • Nattō curry - from Mito, Ibaraki • Nagoya Kōchin Chicken curry - Aichi Prefecture • Matsusaka beef curry - Mie Prefecture • Whale curry - Wakayama Prefecture • Oyster curry - Hiroshima Prefecture • Nashi pear curry - Shimane Prefecture • Black pork curry - Kagoshima Prefecture • Bitter melon curry - Okinawa Curry Dishes normally come with side dishes of fukujinzuke (radish, eggplant, lotus root and cucumber) or rakkyo (pickled shallots). Source: - en.wikipedia.org/wiki/Japanese_curry - sb-worldwide/curry/history.html - seriouseats/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html
Posted on: Tue, 11 Mar 2014 15:39:50 +0000
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