It’s almost September, but in Japan, summer means curry! And for the past few years, spice curry has become extremely popular in Japan.
Curry was introduced to Japan in 1859, the year after the Treaty of Amity and Commerce between the United States and Japan was signed, when the port of Yokohama was opened. It’s said that the first people to eat curry in Japan were foreigners living in Yokohama’s old settlement area and a small number of Japanese people. Since then, the most common way to enjoy curry in Japan has been to buy store-bought curry roux, which you simply dissolve in water.
However, spice curry is a new type of curry with a unique Japanese twist, different from the usual European-style Japanese curry made with store-bought roux. Spice curry is characterized by its light, non-sticky texture because it doesn’t use curry roux or flour. As it’s gluten-free, it’s also a great option for people with wheat allergies or those who want to avoid gluten, and it doesn’t leave you with that heavy feeling after eating.
The chicken curry I want to introduce in the lesson is a type of spice curry. It’s packed with vegetables, rich in nutrients, and incredibly satisfying—all without using any vegetable oil. And, of course, it’s gluten-free. You can easily tweak this recipe at home to create various delicious versions.
I’ll also share recipes for pickles that pair perfectly with curry and some summer vegetable side dishes.
