If you have only had Japanese curry as the sauce on a chain restaurant katsu, the real thing can be a surprise. It is one of the most-eaten dishes in Japanese homes, it is nothing like an Indian curry, and the reason for that runs through Britain.
How curry reached Japan
Curry arrived in Japan in the Meiji era, in the second half of the nineteenth century, when the country opened up to the West. It came not directly from India but through the British, who by then had their own curry powder and their own idea of what a curry was: thickened with flour, like a stew.
The Japanese navy adopted it as a practical, filling meal for sailors, and it spread from there into schools, canteens and homes. Japan's navy is still known for serving curry on Fridays.
The key differences
| Japanese curry | Indian curry | |
|---|---|---|
| Base | A roux of flour, fat and curry spices | Whole and ground spices, often toasted |
| Texture | Thick and glossy, like a stew | Ranges from thin to thick |
| Heat | Mild by default | From mild to very hot |
| Flavour | Savoury and a little sweet | Varies enormously by region |
| Typical ingredients | Potato, carrot, onion, a meat | Countless combinations |
| Served with | Short-grain Japanese rice | Rice or breads |
"Indian curry" is itself a British umbrella term for hundreds of very different regional dishes, so any comparison is a generalisation. The biggest single difference is the roux. Japanese curry is thickened with flour, which gives it that smooth, spoon-coating texture.
What goes into a Japanese curry
A classic Japanese home curry, and the version we make, has:
- Chicken thigh, though beef and pork are also common
- Potato, carrot and onion, cut into generous chunks
- A curry roux, which brings the spice, the thickness and a gentle sweetness
That is it. It is simple food, and that is the point. You can read more about ours on the Japanese curry page.
Is Japanese curry spicy?
Not by British standards. It is mild enough that children generally eat it happily, which is part of why it is such a staple of Japanese family cooking. If you want more heat, ask for it when you book and your chef can turn it up.
Why it is perfect for meal prep
Japanese curry is the best dish for meal prep that we know of. It genuinely improves after a night in the fridge as the roux settles, it reheats in a pan or microwave with a splash of water, and it is the best freezer dish on our menu. Our guide to the best Japanese dishes for meal prep explains why it comes top.
Katsu curry
Put Japanese curry together with a breaded cutlet and you have katsu curry, the dish most British people know. Our guide to katsu curry versus chicken katsu untangles the names.
Allergens
Because of the roux, Japanese curry usually contains wheat, and many roux blocks contain milk and soya too. Ours contains all three. If you have allergies, tell us when you book.
FAQ
Why is Japanese curry sweet?
The roux and the vegetables, especially onion and carrot, give it a gentle sweetness. Some families add grated apple or honey as well.
Is Japanese curry gluten free?
Usually not, because the roux is thickened with wheat flour.
Can you freeze Japanese curry?
Yes. It is one of the best dishes there is for freezing. Defrost in the fridge overnight and reheat until steaming hot.
Is Japanese curry the same as katsu sauce?
In the UK, "katsu sauce" usually means a Japanese-style curry sauce. In Japan, katsu refers to the cutlet, not the sauce.