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Cool Japan / Japanese curry

http://pds.exblog.jp/pds/1/201201/22/17/e0162117_9341567.jpg
(Curry rice (カレーライス) / Image)

Curry (カレー) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス), kare udon (thick noodles) and kare-pan (bread). Curry rice is most commonly referred to simply as 'curry' (カレー).
How to make カレーライス (Curry Rice)

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, chicken are the most popular. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.
http://upload.wikimedia.org/wikipedia/commons/3/37/Curry-bun,curry-pan,katori-city,japan.JPG
(Curry Bread / Image)

Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under the administration of the British. 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.

In the Kansai region, beef curry is most common, while in the Kantō region pork curry is most popular. This contrasts with South Asian curries where, due to the strong influence of Hinduism and Islam, vegetarian, chicken and lamb curries are most common.

By TS on Feb 11, 2012
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