Japanese Curry Kare Raisu and Its Many Faces

When one thinks of curry (Kare), the association is often less with Japan and more with Indian cuisine and its history surrounding the famous trade route from India to Europe. This route opened up at the end of the 15th or beginning of the 16th century, bringing precious spices from the Far East to England, against the backdrop of colonialism. Alternatively, many think of the famous red or green Thai curries, distinguished by varying degrees of spiciness.

What makes the exotic favorite dish of many Europeans stand out is its foundation: the curry spice blend. It glows golden in our spice shelves in many different facets. Up to 36 different spices find their purpose in this magic mix, creating its own unique aroma. This corresponds to its respective use and can be rediscovered time and again, depending on preferences. The components of the spice blend come from roots, woods, leaves, and flowers. Originating from South or Southeast Asia, the spice still mostly comes from India today, suggesting its continued connection to Indian culture. This is also because it is modeled after the local Masala, the traditional version. Originally equally diverse, Masala can be spicy, mild, fruity, or even sweet. The most well-known among them is probably Garam Masala, but Tandoori and Chaat Masala are also familiar to connoisseurs. Reflecting its base color, turmeric is the main ingredient.

Internationally, the curry dish varies in terms of its base spices as well as its accompaniments. Also, in the way it is prepared – as a stew, ragout, chutney, baked, or presented classically – it varies, pleasing the palate in different ways. Served with rice and bread, such as Naan or Puri, and sometimes garnished with onions and ginger, curry makes for a complete meal.

In Germany, curry still represents something exotic, rarely cooked at home but frequently enjoyed in restaurants. In Japan, it is a regular part of everyday life. Kare dishes are a firm element of the culinary culture here. According to statistics, the Japanese eat curry 72.6 times a year, at least once a week. Japanese curry consists of a hearty sauce with a variety of colorful ingredients (such as onions, asparagus, red bell pepper, carrots, garlic, pumpkin, or potatoes). The finished dish also tastes excellent with fruity components like apple. It is usually served with rice (Kare Raisu) or alternatively as curry rice or with Udon noodles (Kare Udon), fish, or meat (e.g., Japanese cutlet/Tonkatsu or here: Kare Katsu). It is also found in fried buns (Kare Pan) as a snack. In Japan, curry is home-cooked food because it is nourishing and versatile.

If you've developed a taste for it and want to try cooking it in your own kitchen, there are a few things to consider. In Japanese cuisine, there is a distinction between curry powder (Koreku), curry cubes, or ready-made curry sauces. Flavor, color, and spiciness vary from provider to provider and should be taken into account. In Japanese culture, distinctions are made between Mild, Medium, Hot, and Extra Hot. Occasionally, spiciness is also expressed in numbers. Beginners should not be too bold in their choice. Those who opt for one of the mentioned variants will find a manageable selection in regular supermarkets. More or different options are available in specialty shops and Asian stores. Common instant curry brands include Java, Torokeru, Vermont, or Golden Curry, with the latter being the original and suitable for vegetarians.

For those who want to mix their own curry powder, perhaps even harvest from their own garden, should follow the Japanese example. Coriander (1/2 tsp), cinnamon (1/2 tsp), nutmeg (1/4 tsp), cardamom (1/3 tsp), cloves (1/4 tsp), and allspice (1/4 tsp) are the main components, while star anise, dill, fenugreek, cumin, oregano, rosemary, sage, orange peel, fennel, thyme, and bay leaf add alternating nuances according to personal taste. Turmeric, paprika (1 tbsp each), and saffron are added individually to achieve the desired color result. For spiciness, add pepper (1/2 tsp), ginger (1/2 tsp), or chili (1/4 tsp). It's important that all components are finely ground and roasted over medium heat without vegetable oil. Sugar can be completely omitted due to the fruity-sweet facets.

If you want to prepare Japanese curry, you embark on an experimental journey. Recipes should be viewed not rigidly but flexibly. Exploring online, one quickly discovers that in the social media sphere, one curry variation chases the next. The rule is: everything is possible, nothing is mandatory.

A challenge with vegetables is the different cooking times of various types. On one hand, this can be balanced by the size of the pieces; on the other hand, by previously clustering varieties into firm and tender vegetables (Caution: mushrooms have a unique characteristic here!)

For rice, playing it safe with Jasmine or Basmati is recommended. The most well-known rice varieties in Asian cuisine captivate with their unique aroma that unfolds during cooking. Both are long-grain rice varieties known for their nutritional value. Jasmine rice is also very sticky in texture and can therefore be excellently eaten with chopsticks. Japanese short-grain rice is also suitable in this regard but is usually used for very specific dishes due to its different taste or the starch that unfolds during cooking, such as sushi or desserts.

Noodles, on the other hand, are simple. Although there are several varieties in Japan, Ramen, Soba, and Udon are the top three. Udon is used for classic Japanese curries. This type is calorie-friendly due to its base of wheat flour, water, and salt. Moreover, the absence of eggs makes it interesting for vegetarians and vegans. Its mildly distinct flavor allows it to absorb additional taste nuances, making it a good carrier. However, their procurement can be challenging. Not all supermarkets carry Asian products, and if they do, the price is often exaggerated. They are usually more affordable in Asian stores.

Another popular side dish in vegetarian or vegan cuisine is Tofu, which is also available in many different flavor profiles. For non-vegetarians, there is a colorful array of options to adorn the plate with delicious sides. Whether it's pork, chicken, beef, or various types of seafood, the range is extensive.

In this video tutorial, ORYOKI shows you how to prepare vegetables quickly and easily using cast iron pans from OIGEN and other manufacturers.