Curry Research: Japan
Curry Rice (Karē-Raisu) is an interesting culinary phenomenon in Japan. As one of the nation’s most popular dishes, it is ubiquitous on restaurant menus and in home kitchens as well. However, the dish is rarely made from scratch, but rather from an array of commercially prepared mixes, which may be powdered, freeze-dried, condensed into bouillon-like chunks, or sealed in flavor pouches.
In addition to its presentation as a meat and vegetable stew over steamed rice, Japanese curry may also be used to season udon noodles, or as a sauce for various toppings such as fried katsu cutlets or potato croquettes.