Japanese curry, or kare raisu, is a national dish that traces its origins to the British Royal Navy during the Meiji Restoration. It arrived in Japan as British "C&B" curry powder, leading it to be considered a Western food rather than Indian.
Curry became a staple in Japanese naval and army kitchens at the turn of the century, subsequently making its way into homes and school lunches. The dish is typically thickened to be easily eaten with rice, often using a French-style roux or a potato starchy slurry.
Modern Japanese curry powders, such as S&B, contain a blend of 17 spices, including turmeric, coriander, fenugreek, cumin, and cinnamon. In Japanese homes, it is frequently made with packet mixes in the form of waxy cubes, with additions like honey, nashi, prunes, coffee, or even dark chocolate to enhance flavour.