I love Japanese curry. I make it often in autumn.
My version contains plenty of onions, some ginger and garlic, S&B curry spices, and home-made chicken stock. Onions, ginger, and garlic have traditionally been valued for supporting the mucous membranes of the nose and throat, creating a protective barrier against the season's dry air. Many spices commonly found in curry powder, including cumin and coriander, are thought to aid digestion, encourage healthy bowel function, and support overall circulation.
One of curry's most important ingredients is turmeric.
Widely recognized for its anti-inflammatory and antioxidant properties, turmeric may help support the immune system during the seasonal transition from warm weather to colder days.
One important consideration when enjoying curry in autumn is to moderate the heat level. Excessively spicy foods may contribute to internal heat and dryness. A gently spiced, mildly sweet curry can be warming and comforting, while an overly hot curry may leave the body feeling dehydrated.
For me, a well-balanced Japanese curry is one of autumn's most satisfying dishes: nourishing, comforting, and perfectly suited to the season.
Japanese Curry and Kaigun Curry: A Navy Tradition
The Japanese Navy (Kaigun) played a significant role in popularizing curry rice throughout Japan.
An early curry recipe appeared in 1908 in the Kaigun Kappōjutsu Sankōsho (Naval Cooking Reference Manual).
The recipe was simple:
- Cut meat, carrots, onions, and potatoes into cubes.
- Cook flour in rendered beef fat until golden. Add curry powder.
- Add curry powder, stock, meat, and vegetables.
- Simmer until cooked and season with salt.
- Serve over steamed rice with red pickled ginger.
Curry rice suited large-scale naval kitchens. It was easy to prepare, could be cooked in a single large pot, and provided a filling and nutritious meal for sailors.
As curry became a regular part of naval life, many servicemen developed a taste for it and continued eating it after returning home. Over time, curry rice spread from naval kitchens to households across Japan and became one of the nation's favorite comfort foods.
Curry rice was also introduced in Western-style restaurants. Historical records show that in 1877, Tokyo's Fūgetsudō served curry rice in a Western manner, accompanied by a spoon, fork, and knife, offering diners a fashionable taste of modern cuisine.
Today, whether enjoyed at home, in a restaurant, or as part of Japan's naval culinary heritage, curry rice remains a beloved dish that combines comfort, nutrition, and tradition.
Overprocessed Food
Curry roux cubes are readily available in Japanese grocery stores and are certainly convenient for anyone who wants to prepare a quick curry dinner. I choose not to use them.
Most commercial curry roux cubes are ultra-processed foods. They often contain ingredients such as yeast extract, flavor enhancers, acidulants, emulsifiers, flavorings, and other additives designed to create a consistent flavor profile. As a result, many curries made with packaged roux taste remarkably similar.
I published my first curry rice recipe many years ago.
Recently, I revisited that recipe and realized how much my approach to making curry has evolved over time. You can find my revised version here. It is simple, but it does require a little patience and attention at the stove. Cook it slowly and stir occasionally to prevent the bottom of the pot from scorching.
Taste, of course, is subjective. I love this curry, but it may not be exactly what you are looking for. If so, I encourage you to use the recipe as a starting point. Adjust it, experiment, and make it your own delicious curry.
