Japanese curry

Kare ( Katakana :カレー) is a loanword from the English curry. KARE referred mainly Japanese hot dish consisting of a curry sauce and a side dish. In the Philippines, there is a similar dish called kare - kare.

History and Import

Beginning of the 20th century were made ​​in Japan curry blends industrial (S & B Foods, Food House ) after the popularity of the imported from the British Empire Curry, despite high prices, constantly grew. Initially stood Kare only in make and expensive European restaurants in the Ginza district in Tokyo on the menu.

Since the mixtures of India were too sharp for the Japanese taste, different milder variants were created ( flavored with honey or apple).

Although KARE not a particularly traditional Japanese dish, it is very popular nowadays, especially as uncomplicated family food.

KARE- dishes

The following kare dishes there are in Japanese cuisine:

• KARE Raisu (English curry rice )
• Katsu Kare
• Kare Udon
• Kare Pan (toast or fried pastry with curry)
• Soup Kare (mainly on the island of Hokkaido )

The most popular is the variant with white rice. There are restaurants, which specialize only on this dish ( KARE- Ya). Kare sauces there ready to buy in packs and as curry mixture to dissolve in water.

Kare Kare Udon Raisu and are always served hot, whereas Kare Pan is eaten cold. Kare Pan is available in bakeries ( Pan -Ya ), or packed in konbinis or even buy in the supermarket.