Nippon Stories

The first recorded encounter between the Japanese and curry dates back to 1863, when the envoy Miyake Hideo saw curry for the first time in France. Around 1870, the British company C&B introduced curry powder to Japan, and the Japanese began experimenting with curry. However, at the time, curry powder was an expensive imported item, and low-quality imitations also started circulating.

In 1905, the first domestically produced curry powder was released in Japan, and curry transitioned from a high-end dish to a more widespread food. From the late Meiji period to the Taisho era, Japanese-style curry dishes like curry udon and curry nanban emerged, integrating curry into Japanese culinary culture.

In 1927, curry bread was introduced, and from the 1960s onwards, curries with distinctive names started appearing. In 1968, retort-packaged curry was launched, making it easier to enjoy curry at home. Then, in 1982, curry was incorporated into school lunch menus nationwide, solidifying its status as a national dish.Thus, Japanese curry has evolved from its Western origins, undergoing domestication, Japanization, and widespread popularization, developing its unique characteristics over time.