Japanese curry is an iconic dish, appreciated for its thick texture and creamy as well as for his mild, subtly sweet taste and slightly spicy. Introduced by the British East India Company in the 19th century, it became truly popular in the 1960s with the appearance of the famous curry roux in Japanese supermarkets. Unlike the spicier Indian curry, Japanese curry offers a comforting flavor and balanced that appeals to young and old alike. It comes in several popular forms: curry rice, curry udon, or curry bread. Today, it remains one of Japan's favorite dishes, a symbol of conviviality and simplicity.
