Japanese Curry: Japan's Ultimate Comfort Food
- japansophy
- Sep 15
- 8 min read
You, dear reader, might be sitting on that Tokyo-bound plane dreaming of your first bowl of ramen or your favourite konbini onigiri. For Japansophy, it's all about the curry. We're out of that airport like a thing possessed and into the nearest curry restaurant. Steaming, sticky rice covered in a glossy, golden-brown sauce, chucks of carrot, slivers of onion, tender cubes of beef, maybe even topped with a breaded cutlet: Japanese curry — or karē raisu (カレーライス) is rich, thick and ridiculously comforting. And the kicker? Despite its star status in Japanese food culture today, curry isn’t even a traditional Japanese dish. Let’s dive into how it got here, what makes it different from other curries, and why you absolutely need to try it (or make it) on your Japan trip.
A not-so-traditional history
Curry in Japan started life as a foreign visitor, not a local. Back in the Meiji era (1868–1912), Japan was opening up to the West after centuries of isolation. Along with trains, telegraphs, and weird moustaches came… curry. The British Navy, who’d picked up Indian curry during colonial rule, introduced “curry powder” to their Japanese naval counterparts.
It stuck. Hard.
By the early 20th century, curry had started popping up in restaurants and even bread (hello, karē pan, which first appeared in 1927). After World War II, the invention of ready-made curry roux blocks sealed the deal: Japanese curry became not just a restaurant dish, but an everyday household staple. To this day, Japanese schoolchildren tuck into curry rice at lunchtime, and the Japan Maritime Self-Defense Force still has “Curry Friday.” That’s right — curry is practically a military tradition.
So what's in a Japanese curry, then? What does it taste like?
Japanese curry is not your fire-breathing, spice-sweat-inducing Indian curry. Nor is it the coconut-rich, chili-packed equivalent of a Thai curry. Instead, it has its own distinctive personality. Although you will find some that pack a bit of a punch, most Japanese curries are gently spiced, sometimes even sweet (one of the major curry roux brands, House, sells a "Vermont" version that features apples and honey in the recipe). The sauce is thick and hearty, all the better for pairing with sticky Japanese rice. When it comes to ingredients, potatoes, carrots, and onions are the usual suspects but anything goes and a big pot of Japanese curry is a great way of clearing out your fridge. Pork, chicken, beef, or sometimes seafood are traditional as a base, but vegetarian and vegan versions are becoming more commonplace.
"OK, you say, "I'm sold. Pass me the chopsticks!"
Ah, hold up there, Grasshopper. You're going to need a spoon for your Japanese curry. Chopsticks are a no-go here. Your curry will usually be served in a shallow dish, rice on one side and the curry sauce on the other. A small scoop of bright red fukujinzuke (sweet pickled vegetables) or crunchy rakkyo (pickled shallots) are the usual accompaniment.
Curry portions are generally generous, hearty, and highly customisable. Many curry restaurants let you pick:
Spice level (from “are you sure this isn’t ketchup?” mild to “I can’t feel my tongue”).
Rice size (small, medium, large — some chains serve mountains of rice).
Toppings (katsu, cheese, egg, sausage, vegetables, even fried shrimp. Japansophy highly recommends the fried aubergine or spinach!).
It’s cheap, filling, and perfect after a long day of temple-hopping or karaoke-butchering.
Variants: because one curry is never enough
Japanese curry has branched out into more forms than you can shake a spoon at:
Katsu curry (カツカレー): One of the classics and especially good when your stomach thinks your throat has been cut (as we say here in the provinces): curry rice topped with a breaded, deep-fried pork or chicken cutlet. The crisp cutlet + thick curry sauce = match made in heaven. You might need a little nap afterwards, though.
Curry udon (カレーうどん): Thick udon noodles swimming in a curry-flavoured broth. Slurpy, messy, and glorious. Winter doesn't get any better than this: your own internal central heating system.
Curry ramen: Same idea, but with ramen noodles. Think: comfort food squared.
Curry bread (カレーパン, karē pan): A snack-sized bomb of joy. Bread stuffed with curry, coated in breadcrumbs, and deep-fried. You’ll find it in bakeries and convenience stores all over Japan, cold or warm.
Regional styles:
Kanazawa curry (from Ishikawa Prefecture): Ultra-thick, ultra-rich, dark sauce, covering every inch of rice. Always served with shredded cabbage and often a cutlet.
Hokkaido soup curry: A thinner, spicier, broth-like curry full of chunky vegetables. Perfect for cold winters.
Ōfū curry (欧風カレー): A European-influenced style that’s sweeter, sometimes made with wine or cream.
Where to eat curry in Japan
The short answer: everywhere. The long answer: here are your best bets.
Big chains
CoCo Ichibanya (CoCo Ichi): The McDonald’s of curry, but better. Found in almost every city. You customise everything — spice level, rice portion, toppings. Want fried squid on top of your curry? Sure. Double cheese? Go wild. Just don't underestimate those spice levels. Thankfully, you'll get a big pitcher of iced water delivered to your table for free. Coco Ichi also has branches outside Japan (in 14 countries, including Thailand, the UK and the US), so you can get your curry-fix without flying all the way to Japan.
Go! Go! Curry: Specialises in Kanazawa-style curry. Look out for their gorilla mascot. Expect heavy, dark curry sauce, shredded cabbage, and katsu the size of your face.
Matsuya & Sukiya: Better known as beef bowl chains, but they also sling a decent curry at very wallet-friendly prices.
Specialty shops & local gems
This is where the magic happens. Tiny backstreet curry shops are everywhere in Japan. Some are minimalist, others quirky. Some have no more than a few tables. Japansophy's favourite ever curry shop was a little hole-in-the-wall joint in Kobe that most would walk past. We mourn its loss (due to upgrading of the shopping complex) on an almost daily basis. In Tokyo, try the Kanda district, which even hosts an annual curry festival. If in Kanazawa, try Champion’s Curry, which claims to have invented the city's eponymous curry style.
On the go
Grab a karē pan from a convenience store (7-Eleven, Lawson, FamilyMart) or bakery. Pro tip: you'll find pre-packaged versions on the baked-goods shelves but snag one from the heated display cases instead — you’ll thank me later.
Japanese curry recipe: make your own winter warmer at home
You've sadly no plans to be in Japan in the near future? No CoCo Ichiban in your city? How do we overcome this tragedy? Easy: we make our own Japanese beef curry!
Now, before you crack open the spices, we're not going to lie: you're going to need a box of Japanese curry roux. You'll find these in Asian (online) supermarkets or even on Amazon. Two of the most popular brands are House and S&B "Golden Curry" or "Tokokeru". They come in various sizes, from 12 servings down to 9, 8 or 6 servings. In our opinion, big batches of curry always taste better than smaller batches, so don't be afraid to buy the bigger box. You can always freeze any leftovers. You'll also have the choice of different levels of spiciness: mild ( 甘口 (amakuchi)), medium (中辛 (chūkara)) and hot (辛口 (karakuchi)). The instructions for the preparation of the curry is generally in English on the back of the box and the quantities of the ingredients will depend on how many portions you are making, but as seasoned Japanese curry makers, we have a few tips and tricks for success and extra yumminess.
Ingredients
Aside from the curry roux, you're going to need beef (braising steak) or your preferred alternative. Most curry roux will have animal fat and meat extracts in it, so keep this in mind if you are making a vegetarian or vegan Japanese curry. There are meat-free versions of curry roux available but they might be harder to find. You'll also need carrots, onions, waxy potatoes, a little oil, rice and, if you can find them, some fukujinzuke pickles (small silverskin pickled onions are a decent alternative).
Method
Basically, you are going to chop the vegetables into relatively large chunks ( think bite-sized). Brown the meat in a large, heavy-based saucepan and fry off the onions. This is now where the Japansophy method differs from the instructions on the back of the pack. At this stage, we always add the carrots and the amount of water specified on the packet. Then we turn down the heat and let the meat, onions and carrots stew slowly. This can take the best part of an hour and a half but you're guaranteed beautifully tender, melt-in-the-mouth meat. You can speed this stage up if you use a pressure cooker, for example, or leave it to do it's own thing if you make an Instant Pot Japanese curry. Just don't add the potatoes or curry roux at this stage. Since the potatoes don't add a lot of flavour anyways, my tip is to boil these separately and set them aside until the meat is cooked. Once your meat is lovely and squishy, throw in your cooked potato chunks. Break the curry roux into small pieces and stir it into your stew until melted. You can turn the heat up now a little to cook the roux out. It will thicken the sauce, and you may need to add a little more water: the sauce should be thick and luscious but not sticky and stiff. The ultimate Japansophy tip: stir in a nice big squirt of ketchup and a dash or two of soy sauce before serving with a nice half-bowl of steamy, chewy Japanese rice.
And the good news? If you have any leftovers... and it's a big IF... your curry will taste just as good if not better the next day. Or you can whack it in the freezer for a tasty treat another time.
Frequently asked questions about Japanese curry
Is Japanese curry vegetarian or vegan?
Traditional Japanese curry usually contains meat (pork, beef, or chicken) and the roux blocks often include animal-derived fats. But vegetarian and vegan options are becoming more common, especially in Tokyo, Kyoto, and big cities. Look for specialty restaurants like T’s Restaurant (Tokyo Station) for vegan curry, or check menus at CoCo Ichibanya, which now offers plant-based options in many locations. If you’re cooking at home, S&B and other brands sell vegan curry roux too.
How is Japanese curry different from Indian curry?
Japanese curry is milder, thicker, and sweeter than Indian curry. It’s made with a roux (flour + fat + curry powder), often includes potatoes, carrots, and onions, and usually leans on umami and subtle sweetness (apples, honey, soy sauce). Indian curries vary widely, often use more aromatic spices, and can pack much more heat.
Where can I eat the best Japanese curry in Tokyo?
Tokyo is curry heaven. Big chains like CoCo Ichibanya are everywhere, but for something unique have a snoop around the Kanda district, which hosts an annual curry festival and has dozens of independent shops. For vegan/vegetarian curry, head to T’s TanTan or Nataraj.
Can I buy Japanese curry roux outside Japan?
Yes! Brands like S&B Golden Curry and House Vermont Curry are widely available in Asian supermarkets overseas, and even on Amazon. These roux blocks make it super easy to recreate authentic curry rice at home.
What is kare pan (Japanese curry bread)?
Kare pan is deep-fried bread stuffed with curry filling, coated in breadcrumbs. It’s crispy outside, gooey inside, and sold everywhere from bakeries to 7-Eleven. It’s basically Japan’s answer to a portable curry snack.
Have you discovered the holy grail of curry restaurants somewhere in a back street in Tokyo? Leave us a comment and share the joy!
Comments