Japanese Curry: A Western Import Turned National Favorite

Originally an Indian dish, curry was first introduced to Japan by the British navy in the late 19th century, during the Meiji era, when Japan was opening up to Western influences.
The Japanese navy soon adopted it because it was easy to prepare in large quantities and provided balanced nutrition for sailors.
After World War II, curry spread to schools and homes, becoming a common meal for children across the country.
The invention of instant curry roux in the 1950s made it even more popular, allowing families to add any vegetables or meats they liked.
While other countries kept curry as a foreign or exotic food, Japan localized it and absorbed it into its culture.
Today, curry is more than a dish—it represents warmth, nostalgia, and everyday Japanese comfort.