Why I Still Love Curry?
Even now, curry remains one of my go-to meals. It’s more than just food—it’s comfort, memory, and connection.
Sometimes, when life feels a bit too much, I make a pot of curry. The aroma fills the kitchen, and suddenly I feel grounded again.
I believe every pot of curry tells a story.
Some are sweet and nostalgic, others spicy and bold.
But they all carry warmth. And in my kitchen, that warmth is always shared—with friends, with family, and with you, through this blog.
Why Japanese curry?
When people think of Japan, Sushi, Ramen, and Tempura usually come to mind. However, one of the most beloved national dishes is Japanese curry. It’s a favorite in school lunches and often associated with the comforting taste of a mother’s home cooking. Thanks to the availability of pre-made curry roux, it’s easy to prepare—just add meat, potatoes, and carrots, and you have a delicious, well-balanced meal, especially when served over rice.
You can find curry on the menu at almost every restaurant in Japan, which speaks volumes about its popularity. And because it’s so loved, there are people who pour incredible care and affection into making curry. I’m one of them—many of my friends say, “I want to eat Miki’s curry.”
Ironically, this passion began with my mother’s curry, which was—despite her being a skilled cook—strangely bad of cooking curry. Considering how foolproof curry is with store-bought roux, it was surprising. But she would skimp on the roux or add ingredients that didn’t go well with curry, resulting in a bland and oddly flavored dish. I remember feeling nervous every time curry was served at home.
I’m not sure why it was only curry she struggled with, but for that reason, making curry became the job of me and my brother. These days, after my children have grown and left home, I cook curry in large batches and freeze it for later. Even then, when I eat it, I always take a little extra step to make it special. That small effort turns frozen curry into nourishment not just for the body, but for the heart as well.
Japanese Curry as a main dish
A Closer Look: Japanese Curry Roux
Japanese curry has a fascinating history. It was first introduced to Japan by the British during the Meiji era (late 1800s), when curry had already become popular in the UK through colonial India. Over time, the Japanese adapted curry to suit their tastes—making it milder, thicker, and sweeter than Indian or British versions.
The biggest innovation came in the 1950s, when ready-made curry roux in solid block form was invented by food companies like House Foods and S&B. These blocks contain a blend of flour, oils, spices, and seasonings that melt easily into water to form a rich, smooth sauce. This invention revolutionized home cooking in Japan, turning curry into a quick and easy comfort food that families across the country still enjoy today.
Types of Curry Roux
Mild/Sweet : Great for children or those who prefer gentle spice.
Medium : The most popular level, offering a balance of flavor and heat.
Spicy : For those who like a bit more kick, but still milder than Indian curry.
Extra hot : Available for spice lovers!
Japanese curry with wild rice and beans
Curry Flakes & Powders
Popular brand like S&B offers flaked curry mixes that dissolve quickly and let you control serving size.
Retort Pouch Curry
Pioneered by Bon Curry in 1968, these heat-and-eat curries include vegetables/meat with a sauce—no prep needed.
The market includes millions of units sold annually, reflecting its enduring popularity .
Many Japanese households have their favorite brand and flavor of curry roux, and people often mix different brands together to create a personalized blend. Some gourmet versions include chunks of dried vegetables or meat, while others focus on organic ingredients or gluten-free options.
More Than Just Curry Rice
Japanese curry roux isn’t just for curry rice—it can also be used to flavor:
Curry Udon : Udon noodles in a rich curry soup.
Curry-pan : Deep-fried bread stuffed with curry.
Curry Nabe : A hot pot infused with curry flavor.
Japanese curry makes a great meal for camping!
Final Thoughts
Whether enjoyed as a hearty winter dish or sweaty summer dish or a quick weekday meal, Japanese curry brings warmth, flavor, and a sense of nostalgia. It’s easy to see why it continues to be one of Japan’s most loved dishes.
Miki Honda: A traveler and author from Tokyo, Japan, holds certifications as a Natural Food Coordinator and as an Organic Consultant. Easy cooking with what you get locally while traveling. “Cooking is not only for your body but also your heart and eyes”!