Curry Day (Karē no Hi)

What Is Curry Day?

Every year on January 22nd, Japan celebrates "Curry Day." The day was established in 2016 by the All Japan Curry Manufacturers Association and recognized by the Japan Anniversary Association. The date traces back to January 22, 1982, when the National School Nutritionists' Council, as a commemorative project, called on elementary and junior high schools across the country to serve curry rice for lunch on the same day — reportedly reaching some 8 million children.

The History of Curry in Japan

Curry first arrived in Japan from Britain in the early Meiji era. Rather than coming directly from India, it arrived as the British version of curry, which had developed from Indian cuisine. The first Japanese book to mention "curry" is said to be Fukuzawa Yukichi's 1860 English-Chinese glossary, which lists it as "korupi." Over time, it was adapted to Japanese tastes -- thickened and seasoned to go well with rice -- evolving into Japan's own distinctive "curry rice."

From the Military to the Home

One factor in curry's spread is said to be its adoption into meals by the Imperial Japanese Navy in the Meiji era; former servicemen who brought the recipe home are also said to have helped it take root as a household dish. Even today, the Japan Maritime Self-Defense Force keeps up the tradition of eating curry every Friday.

Japanese Curry Keeps Evolving

Japanese curry has continuously changed to meet regional and era-specific needs. A solid instant curry product appeared as early as 1926, and in the 1950s solid curry roux blocks spread, making it easy to cook curry at home. In 1968, the world's first commercial retort-pouch curry, "Bon Curry," was released, revolutionizing Japan's dinner tables.

Regional Curries and Spice Curry

Today, "local curries" featuring regional specialty ingredients have appeared all over Japan. In recent years, the boom in "spice curry," which originated in Osaka and combines a wide variety of spices without using flour, has further expanded this free and creative curry culture.

Curry Trivia

• Curry's yellow color comes from turmeric
• Commercial curry powders can blend dozens of different spices
• In 1927, Shinjuku Nakamuraya began serving "pure Indian-style curry rice," a pioneer of authentic Indian curry in Japan
• The world's first commercial retort-pouch curry was born in Japan (Bon Curry, 1968)
• A single dish that brings together vegetables, meat, and seafood

Tips for Making Delicious Curry

There are a few tricks to make your everyday homemade curry even better. Slowly sautéing onions until caramelized brings out sweetness and depth, and adding a small amount of instant coffee, chocolate, or soy sauce as a secret ingredient deepens the flavor.

The Secret of "Day-Two Curry"

It's often said that "curry tastes better the second day." This is because, as time passes, the flavors of the ingredients dissolve into the sauce and the sharp edges of the spices mellow out. That said, to prevent food poisoning, it's important to cool the curry quickly and refrigerate it rather than leaving it in the pot.

Tips for Savoring Curry Day

• Go back to basics and make nostalgic "school-lunch-style curry"
• Taste-test different retort curries to find your personal favorite
• Buy a few spices you don't normally use and try creating your own original blend
• Visit a local curry specialty restaurant and enjoy a professional's take

Why It's Loved as a National Dish

Curry Day is a chance to reflect on just how deeply this everyday dish is woven into Japan's food culture. With its mysterious power to put a smile on the face of anyone, from children to the elderly, curry is the obvious choice for tonight's dinner -- a plate of curry rice wrapped in spicy aroma.