KCP Summer 2016 Students Make Curry in Cooking Class
Curry has its origins in the cuisine of the Indian Subcontinent. It consists of a complex combination of herbs and spices. Curry or karē is a favored dish in Japan. It is so popular it is even sometimes called Japan’s national dish. It is usually served over rice, udon noodles, or bread. Several varieties of vegetables and meats are used to make Japanese curry. It’s the perfect satisfying dish to enjoy all year round.
Curry was introduced to Japan by the British during the Meiji era (1868–1912) via India. India at the time was under the colonial rule of the British Raj (the rule of the British Crown in the Indian subcontinent between 1858 and 1947). The British Navy popularized the Western-style curry, influenced by stews mixed with curry powder. The imperial Japanese Navy adopted the delicious dish from the Royal Navy to prevent beriberi (a cluster of symptoms caused primarily by thiamine (vitamin B1) deficiency). Today, the Japanese Maritime Self-Defense Force has curry on their menu every Friday.
Our Summer students recently had a cooking session and learned how to make Japanese curry with rice. Take a look at our photos!
For more photos of the cooking session, visit our KCP Flickr album.
Are you in the mood for some delicious Japanese curry? Check out this recipe!
