Curry was introduced to Japan during the Meiji era (1868–1912), at the time when the Indian subcontinent was under colonial rule by the British Empire. By the 1870s, curry began to be served in Japan, and became a staple within the Japanese diet. It was not until the early twentieth century, when curry was adopted by the Japanese Navy and Army, that the dish began to become popular with the Japanese. After its favorable reception within the Japanese Army and Navy, it later became common in school cafeterias. By 2000, curry was a more frequent meal than sushi or tempura.
History
Japanese curry
Japanese curry | History
Curry was introduced to Japan during the Meiji era. During the Meiji era It was introduced to Japan during the Meiji era (1868–1912), Sorry. I cannot find the answer based on the context.
where do jet streams occur in the atmosphere
user
On Earth, the main jet streams are located near the altitude of the tropopause and are westerly winds
assistant
how were they discovered?
user
In 1920s, Wasaburo Oishi, detected the jet stream from a site near Mount Fuji.
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where is this mountain located?
user
It is  located on the island of Honshū, is the highest mountain in Japan
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how do people climb this mountain?
user
Climbers usually start at the fifth stations, as these are reachable by car or by bus. The summit is the tenth station on each trail. The stations on different routes are at different elevations
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is it a volcanic mountain?
user
Yes, Scientists have identified four distinct phases of volcanic activity in the formation of Mount Fuji. The first phase, called "Sen-komitake", is composed of an andesite core recently discovered deep within the mountain.
assistant
is it a threat currently?
user
Yes,  indicators suggestive of heightened eruptive danger, such as active fumaroles and recently discovered faults, are typical occurrences at this type of volcano.
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are there any adventure activities nearby it?
user
Yes, Several paragliding schools use the wide sandy/grassy slope between Gotemba and Subashiri parking lots as a training hill.
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how do you reach to this mountain?
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The closest airport with scheduled international service is Mt. Fuji Shizuoka Airport.
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which is the famous sport in the country where this mountain located?
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Traditionally, sumo is considered Japan's national sport. Japanese martial arts such as judo, karate and kendo are also widely practiced and enjoyed by spectators in the country.
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which are the famous tourist attractions there?
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Sorry. I cannot find the answer based on the context.
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what type of food do they have?
user
Japanese curry, "wagashi", green tea ice cream.
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how is the first mentioned dish served?
user
Japanese curry rice is served in anything from a flat plate to a soup bowl. The curry is poured over rice in any manner and amount.
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when was this curry known in the country?
user
Curry was introduced to Japan during the Meiji era (1868–1912), at the time when the Indian subcontinent was under colonial rule by the British Empire. By the 1870s, curry began to be served in Japan, and became a staple within the Japanese diet. It was not until the early twentieth century, when curry was adopted by the Japanese Navy and Army, that the dish began to become popular with the Japanese. After its favorable reception within the Japanese Army and Navy, it later became common in school cafeterias. By 2000, curry was a more frequent meal than sushi or tempura.
Japanese curry | History
Curry similar to that served in the Indian subcontinent is known as Nakamuraya curry. It was introduced to Japan by Rash Behari Bose when he began to sell curry at Nakamura Bakery in Tokyo.
Japanese curry | History
is usually eaten as "karē raisu" — curry, rice, and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of a thick stew than a curry. British people brought curry from the Indian colony back to Britain and introduced it to Japan during the Meiji period (1868 to 1912), after Japan ended its policy of national self-isolation ("sakoku"), and curry in Japan was categorised as a Western dish. Its spread across the country is commonly attributed to its use in the Japanese Army and Navy which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish.
Curry | Japan
British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as Japanese curry.
Curry powder | History
Curry originates in Indian cuisine and was brought to Japan from India by the British. The Imperial Japanese Navy adopted curry to prevent beriberi, and now the Japan Maritime Self-Defense Force's Friday menu is curry. The dish became popular and available for purchase at supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
Japanese curry | Overview
Curry was introduced to Japan by the British in the Meiji period. Japanese versions of curry can be found in foods such as curry udon, curry bread, and "katsukarē", tonkatsu served with curry. They very commonly come with rice beside the curry on the dish. This can be eaten during dinner most of the time.
Japanese cuisine | Curry
The dish is claimed to have originated at , a yōshoku restaurant in Ginza, Tokyo, in 1948. Yomiuri Giants player Shigeru Chiba, a frequent patron of the establishment, complained that it was too bothersome to eat curry and katsu separately, leading to the creation of the combination. Currently, the restaurant advertises the dish as the "original curry" and "Chiba-san's curry" on its menu.
Katsukarē | History
The average Japanese person eats curry at least once a week. The origins of curry, as well many other foreign imports such as "pan" or bread, are linked to the emergence of "yōshoku", or western cuisine. "Yōshoku" can be traced as far back as the late Muromachi period (1336–1573) during a culinary revolution called "namban ryori" (南蛮料理), which means “Southern barbarian cooking”, as it is rooted in European cuisine. This cuisine style was first seen in Nagasaki, which served as the point of contact between Europe and Japan at that point in time. Food items such as potatoes, corn, dairy products, as well as the hard candy "kompeito" (金平糖), spread during this time.
Japanese cuisine | Imported and adapted foods
Japanese curry rice is served in anything from a flat plate to a soup bowl. The curry is poured over rice in any manner and amount. Japanese short-grain rice, which is sticky and round, is preferred, rather than the medium-grain variety used in Indian dishes. It is usually eaten with a spoon, as opposed to chopsticks, because of the liquid nature of the curry, and is usually served garnished with vegetables pickled in vinegar such as fukujinzuke or rakkyo.
Japanese curry | Serving
Ease of preparation, and the wide variety and availability of instant curry mixes, has made curry rice very popular, as it is very easy to make compared to many other Japanese dishes. Pre-made curry is available in vacuum-sealed bags that can be reheated in boiling water. For those who still make their curry roux from scratch, there are also curry powders specially formulated to create the "Japanese curry" taste. Instant curry roux was first sold in powder form by House Foods in 1926, and in block form by S&B Foods in 1956. In 2007, Japanese domestic shipments of instant curry roux was 82.7 billion yen.
Japanese curry | Sauce mixes
Curry was introduced to South Korea during the period of Japanese rule, and is popular there. It is often found at "bunsik" restaurants (diner-style establishments), donkkaseu-oriented restaurants, and at the majority of Japanese restaurants. Premade curry and powdered mixes are also readily available at supermarkets.
Japanese curry | South Korea
Curry rice is usually served with fukujinzuke or rakkyō on the side.
Japanese curry | Side dishes and garnishes
Japanese-style curry was introduced to North Korea by Koreans and Japanese who were abducted from Japan to North Korea during the 1960s-1970s repatriation project. Along with other Japanese cuisine, it was traded by new arrivals for local products and used to bribe Worker's Party cadres.
Japanese curry | North Korea
Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. "Katsu-karē" is a breaded deep-fried cutlet ("tonkatsu"; usually pork or chicken) with Japanese curry sauce.
Japanese curry | Introduction
In the late 1990s, a number of regional specialty curries emerged, popularised as vacuum-sealed curry sauces. These include: Local curries are also marketed to help boost tourism. Some varieties of this include , sold in Yokosuka to promote its heritage as a naval base, and in Tsuchiura to promote the Zeppelin landing in 1929.
Japanese curry | Local curries
Following the Jōmon period (14,000–300 BCE), Japanese society shifted from semi-sedentary hunter-gatherer lifestyle to an agricultural society. This was the period in which rice cultivation began, having been introduced by China around the third century BCE. Rice was commonly boiled plain and called "gohan" or "meshi", and, as cooked rice has since been the preferred staple of the meal, the terms are used as synonyms for the word "meal". Peasants often mixed millet with rice, especially in mountainous regions where rice did not proliferate. During the Kofun period (300 to 538 AD), Chinese culture was introduced into Japan from Korea.
History of Japanese cuisine | Heian period (794 to 1185)
The Japan Maritime Self-Defense Force traditionally have curry every Friday for lunch and many ships have their own unique recipes. The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery, and a meat that is cooked in a large pot. Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead. For the meat, pork, beef, and chicken are the most popular, in order of decreasing popularity. In northern and eastern Japan including Tokyo, pork is the most popular meat for curry. Beef is more common in western Japan, including Osaka, and in Okinawa, chicken is favoured.
Curry | Japan
Mixes can be found outside Japan and Korea in supermarkets that have a Japanese section or in Japanese or Asian food stores. Mixes are also available from retailers online. The largest Japanese curry company in Japan is House Foods Corporation. The company operated more than 10 Curry House Restaurants in the USA, until mid-2019 when it sold off its interest to a US company CH Acquisitions LLC, which abruptly closed the restaurants in February 2020. House Foods associated company CoCo Ichibanya (Ichibanya Co., Ltd.) or Kokoichi has more than 1,200 restaurants in Japan. CoCo Ichibanya has branches in China, Hong Kong, Taiwan, Korea, Singapore, Indonesia, Philippines, Thailand, Hawaii and California.
Japanese curry | Elsewhere
The history of 寿司(Sushi) began with paddy fields in Southeast Asia, where fish was fermented with rice vinegar, salt and rice, after which the rice was discarded. The dish is today known as "narezushi", and was introduced to Japan around the Yayoi period. In the Muromachi period, people began to eat the rice as well as the fish. During the Edo period, vinegar rather than fermented rice began to be used. In pre-modern times and modern times, it has become a form of food strongly associated with Japanese culture.
History of sushi | Introduction
When Tokyo was still known as Edo in the early 1800s, mobile food stalls run by street vendors became popular. During this period "nigiri-zushi" was introduced, consisting of an oblong mound of rice with a slice of fish draped over it. After the Great Kanto earthquake in 1923, nigiri-sushi chefs were displaced from Edo throughout Japan, popularizing the dish throughout the country.
History of seafood | Japan
Market share for household use in 2007 was captured almost entirely by House Foods (59.0%), S&B Foods (25.8%) and Ezaki Glico (9.4%). Curry is marketed to children utilizing characters from video games and anime.
Japanese curry | Sauce mixes
Curry was introduced to English cuisine starting with Anglo-Indian cooking in the 17th century as spicy sauces were added to plain boiled and cooked meats. The 1758 edition of Hannah Glasse's "The Art of Cookery" contains a recipe "To make a Currey the India Way". Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s. During the 19th century, curry was also carried to the Caribbean by Indian indentured workers in the British sugar industry. Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine.
Curry | History
Una-don was the first type of "donburi" rice dish, invented in the late Edo period, during the Bunka era (1804–1818) by a man named of Sakai-machi (in present-day Nihonbashi Ningyōchō, Chūō, Tokyo), and became a hit in the neighborhood, where the Nakamura-za and Ichimura-za once stood. The first eatery to sell it as a business is claimed to be , in (adjacent to Sakai-chō) at some indeterminate time, but presumably before the theaters burnt down in 1841 and moved off. After the great famine of 1844, it started selling the "unadon" for one oblong Tenpō-sen coin, and became a hit.
Unadon | History
Curry was born in Agaña, Guam, the daughter of Hiroe Nagase and Robert Paul "Bob" Curry. Her mother is Japanese. Her father, an American from Pueblo, Colorado, had Irish and German ancestry. Her parents met when her father, a career navy sailor, worked as a streetcar conductor during the United States occupation of Japan following the Second World War. Although he was transferred out of Japan, he returned two years later to marry Nagase. Curry is the eldest of five children. Curry lived in Japan for several years as a child, and attended the Ernest J. King School on the United States Fleet Activities Sasebo naval base in Sasebo, Nagasaki.
Ann Curry | Early life and education
Curry seasoning is commonly sold in the form of a condensed brick, similar to a bouillon cube, which dissolves in the mixture of meat and vegetables.
Curry | Japan
Muroran curry ramen was first created in 1965 at Ajinodaiō ramen restaurant in Muroran. Taiwanese and other foreigners coming to Ajinodaiō ramen restaurant Muroran main store to eat Muroran curry ramen came riding on tour buses from 2015. Local people make a matrix for weekday lunch break to decide what to eat and where, Also people in the suburbs of Sapporo Hokkaido make it a habit on the weekends to eat Muroran curry ramen at Ajinodaiō ramen restaurant.
Muroran curry ramen | Overview
One specific example is the change from wearing traditional Chinese garb to a distinct clothing style that combined the simple clothing of the common people. This style evolved into the kimono by the end of the Middle Ages.
History of Japanese cuisine | Kamakura period (1192-1333)
is served on top of cooked rice to make curry rice. Curry sauce is made by frying together curry powder, flour, and oil, along with other ingredients, to make roux; the roux is then added to stewed meat and vegetables, and then simmered until thickened. Pressure cooking can be used as well. Adding potatoes to curry sauce was introduced by William S. Clark of the Sapporo Agricultural College, due to rice shortages at the time. In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms, and contains curry powder, flour, oils and various flavorings.
Japanese curry | Sauce mixes
This article traces the history of cuisine of Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times. The Kofun period (3rd to 7th centuries) is shrouded in uncertainty. Some entries in Japan's earliest written chronicles hint at a picture of food habits from the time of the formation of the Yamato dynasty. When Buddhism became widely accepted with the rise of the Soga clan, a taboo on the eating meat (especially mammals) began to be enforced, and became common practice, although wild game was still being taken by mountain people, and would be eaten by townspeople when the opportunity arose.
History of Japanese cuisine | Introduction
Native names: Wild forms grow naturally in Southeast Asia and China. Konjac has been known in Japan since the sixth century as a medicinal food. During the Edo period (beginning in the early 17th century), the Japanese imported konnyaku from China. The 1846 book "Konnyaku Hyakusen" (‘100 recipes of konnyaku’) demonstrates its popularity in Japan at that time.
Konjac | History
"Chahan" may have originated from Chinese immigrants who arrived at the port of Kobe, Japan in the 1860s. In Chinese, fried rice is called "chǎofàn" (); these same Chinese characters have a Japanese reading of "Chāhan".
Chahan (dish) | History
Established Indian immigrants from South Asia were moving on to other occupations; there were difficulties in training Europeans to cook curry; and immigration restrictions, which require payment of a high wage to skilled immigrants, had crimped the supply of new cooks.
Curry | United Kingdom
The "Oxford English Dictionary" notes the earliest written mention of sushi in an 1893 book, "Japanese Interiors", where it mentions that "Domestics served us with tea and sushi or rice sandwiches". However, there is also mention of sushi in a Japanese-English dictionary from 1873, and an 1879 article on Japanese cookery in the journal "Notes and Queries". Additionally, the 1879 best-selling book "A Tour Around the World by General Grant" by James Dabney McCabe describes former president Ulysses S. Grant dining on the "shashimi" [sic] version of sushi during his visit to Japan.
History of sushi | Sushi and Western culture
In 1810, the entrepreneur Sake Dean Mahomed, from the Bengal Presidency, opened the first Indian curry house in England: the Hindoostanee Coffee House in London. (Curry was served prior to this in some London coffee houses.) The first modern "upscale" Indian restaurant in Britain is thought to have been The Shafi in 1915, followed by Veeraswamy in London's Regent Street, founded in 1926; the latter is still standing and is the oldest surviving Indian restaurant in Britain. Bengalis in the UK settled in big cities with industrial employment. In London, they settled in the East End, which for centuries has been the first port of call for many immigrants working in the docks and shipping from east Bengal.
Curry | Curry house
Okasaki later began a rice farming operation by 1907, established two more restaurants including one Japanese restaurant, and in 1911 established the Japan Art and Tea Company. After World War I the price of rice fell.
History of the Japanese in Houston | History
Though curry was introduced to Korea in the 1940s, the Indian dish was only popularized decades later, when Ottogi entered the Korean food industry by launching its powder-type curry product in 1969. Korean curry, usually served with rice, is characterized by the golden yellow colour from turmeric. Curry tteokbokki, along with curry rice, is one of the most popular curry dishes in Korea. It is made of tteok (rice cakes), eomuk (fish cakes), eggs, vegetables, and curry. Curry can be added to various Korean dishes such as bokkeumbap (fried rice), sundubujjigae (silken tofu stew), fried chicken, vegetable stir-fries, and salads.
Curry | Korea
During the Edo period (mid-15th century), sushi without fermentation was introduced. Sushi was still being consumed without fermentation till the end of the 18th century when the hand-rolled and nigri-type sushi was invented.
Japanese cuisine | History
Anpan was first made in 1875, during the Meiji period, by a man called , a samurai who lost his job with the rise of the conscript Imperial Army and the dissolution of the samurai as a social class. The Meiji era was a period in which Japan was becoming increasingly westernized, and many samurai who lost their jobs were given work that was totally new to them. The Western role of baker was one such job. One day, while wandering around the area where many people employed in Western jobs worked, Kimura Yasubei found a young man making breads and an idea was born; the starting of the bakery named "Bun'eidō" (文英堂).
Anpan | History
Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th century. The story that Tōgō Heihachirō ordered naval cooks to create a version of the beef stews served in the British Royal Navy was devised as part of an ongoing campaign beginning in 1895 to promote the city of Maizuru, Kyoto, which hosted an Imperial Japanese Navy base where Tōgō was stationed, as the birthplace of nikujaga. The municipal government of Kure, Hiroshima, responded in 1998 with a competing claim that Tōgō commissioned the dish while serving as chief of staff of the Kure naval base.
Nikujaga | History
The earliest reference to "sushi" in Japan appeared in 718 in the Yōrō Code (養老律令 "Yōrō-ritsuryō"). As an example of tax paid by actual items, it is written down as "雑鮨五斗 (about 64 liters of zakonosushi or zatsunosushi?)". However, there is no way to know what this "sushi" was or even how it was pronounced. By the 9th and 10th century "鮨" and "鮓" are read as "sushi". This "sushi" was similar to today's "narezushi". For almost the next 800 years, until the early 19th century, sushi slowly changed and the Japanese cuisine changed as well. The Japanese started eating three meals a day, rice was boiled instead of steamed, and of large importance, was the development of rice vinegar.
History of sushi | Sushi in Japan
In 1874, he moved to Ginza and renamed the bakery "Kimuraya" (木村屋), now "Kimuraya Sohonten" (). At that time, however, the only recipe for bread known in Japan was for making a salty and sour-tasting bread, ill-suited to Japanese tastes at the time. Yasubei wanted to make a bread that was more to Japanese tastes. Finally, he figured out how to make bread in the way of the Japanese manjū – raising the dough with the traditional sakadane liquid yeast. He then filled the bread with a bean paste wagashi and sold anpan as snacks. Anpan was very popular, not only because of its taste, but also because the Japanese were interested in anything new and foreign at this time.
Anpan | History
Japan has a long history of importing food from other countries, some of which are now part of Japan's most popular cuisine. Ramen is considered an important part to their culinary history, to the extent where in survey of 2,000 Tokyo residents, instant ramen came up many times as a product they thought was an outstanding Japanese invention. Believed to have originated in China, ramen became popular in Japan after the Second Sino-Japanese war (1937–1945), when many Chinese students were displaced to Japan. Curry is another popular imported dish and is ranked near the top of nearly all Japanese surveys for favorite foods.
Japanese cuisine | Imported and adapted foods
Japanese cuisine has spread throughout the world, and representative dishes such as sushi and ramen, among others are popular. In many cases, Japanese food is adapted and reinvented to fit the preferences of the local populace. For instance, the California roll is a popular dish in the United States that is a modification of the Japanese makizushi, a type of sushi. In South Korea, both the Japanese curry and the ramen have been imported and popularized primarily in the form of instant food. Tonkatsu and tempura, which are derived from Western food, are now considered and marketed as uniquely Japanese, as well as the Japanese curry, which derived from the Indian curry.
Global cuisine | Japan
The shōgun banquet, called ōban, was attended by military leaders from the provinces. The ōban originally referred to a luncheon on festival days attended by soldiers and guards during the Heian period, and was attached to the warrior class. The menu usually consisted of dried abalone, jellyfish "aemono", pickled ume called "umeboshi", salt and vinegar for seasoning, and rice. Later in the period, the "honzen-ryōri" banquet became popularized. The cuisine of the samurai came distinctly from their peasant roots. The meals prepared emphasized simplicity while being substantial. The cuisine avoided refinement, ceremony and luxury, and shed all further Chinese influence.
History of Japanese cuisine | Kamakura period (1192-1333)
Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavoured food. Black pepper is native to the Indian subcontinent and Southeast Asia and has been known to Indian cooking since at least 2000 BCE. The establishment of the Mughal Empire, in the early 15th century, also influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading centre in Goa in 1510, resulting in the introduction of chili pepper, tomatoes and potatoes to India from the Americas, as a byproduct of the Columbian Exchange.
Curry | History
Bose fled to Japan in 1915, under the alias of Priyanath Tagore, a relative of Rabindranath Tagore. There, Bose found shelter with various Pan-Asian groups. From 1915–1918, he changed residences and identities numerous times, as the British kept pressing the Japanese government for his extradition. He married the daughter of Aizō Sōma and Kokkō Sōma, the owners of Nakamuraya bakery in Tokyo and noted Pan-Asian supporters in 1918, and became a Japanese citizen in 1923, living as a journalist and writer. It is also significant that he was instrumental in introducing Indian-style curry in Japan. Though more expensive than the usual "British-style" curry, it became quite popular, with Rash Bihari becoming known as "Bose of Nakamuraya".
Rash Behari Bose | Indian National Army
Due to the Meiji Restoration and subsequent westernization, western customs like eating beef were adopted and spread throughout Japan. Gyūdon is considered to have come from Sukiyaki-don and the old dish gyūnabe, where thin slices of beef are cooked with vegetables in a pot, and at some point was put over rice and served in a bowl. In 1862, the Kantō region's version of gyūnabe became the first popular version of this dish. In 1899 Eikichi Matsuda opened the first Yoshinoya restaurant, at the fish market in Tokyo's Nihonbashi district.
Gyūdon | History
Historically, the word "curry" was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder. The first curry recipe in Britain appeared in "The Art of Cookery made Plain and Easy" by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of "currey". By the fourth edition of the book, other ingredients such as turmeric and ginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 16th century and at that time were only popular in southern India.
Curry | Historical development
According to Miller, the earliest published mention of sushi eaten by an American, in America, was an 18 August 1904 article in the Los Angeles Herald about a luncheon served in Santa Monica by the socialite Fern Dell Higgins. Several years later, a wave of anti-Japanese nativism sentiments and restrictions on Japanese immigration, starting with the Gentlemen's Agreement of 1907, caused a subsequent decline in the acceptance of Japanese cuisine. After the outbreak of World War II, Japanese-American restaurants on the West Coast were generally forced to close and sell off their businesses due to internment orders on their proprietors.
History of sushi | United States
As restaurants nearly disappeared, this style of is now commonly served in drivers' restaurants and (snack restaurants). A second style of , with thicker meat and served sliced following the Japanese method, was made popular in 1983 by a restaurant called . This style of is now commonly served in authentic Japanese restaurants.
Dongaseu | History
The Japanese preferred to eat fish with rice, known as "namanare" or "namanari" (生成, なまなれ, なまなり, semi-fermented). During the Muromachi period "namanare" was the most popular type of sushi. "Namanare" was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. This new way of consuming fish was no longer a form of preservation but rather a new dish in Japanese cuisine.
History of sushi | Early history
The "chawan" originated in China. The earliest "chawan" in Japan were imported from China between the 13th and the 16th centuries. The "Jian chawan", a Chinese tea bowl known as "Tenmoku chawan" in Japan, was the preferred tea bowl for the Japanese tea ceremony until the 16th century. In Japan, tea was also mainly drunk from this Chinese variety of tea bowls until about the 15th century. The Japanese term "tenmoku" is derived from the name of the Tianmu Mountain, where Japanese priests acquired these tea bowls from Chinese temples to bring back to Japan, according to tradition. An 11th-century resident of Fujian wrote about the Jian tea wares: By the end of the Kamakura period (1185–1333), as the custom of tea drinking spread throughout Japan and the "Tenmoku chawan" became desired by all ranks of society, the Japanese began to make their own copies in Seto (in present-day Aichi Prefecture).
Chawan | History
Rice is a staple in Japanese cuisine. Wheat and soybeans were introduced shortly after rice. All three act as staple foods in Japanese cuisine today. During the Kofun period, Buddhism became the official religion of the country. Therefore, eating meat and fish was prohibited. In 675 AD, Emperor Tenmu prohibited the eating of horses, dogs, monkeys, and chickens. In the 8th and 9th centuries, many emperors continued to prohibit killing many types of animals. The number of regulated meats increased significantly, leading to the banning of all mammals except whale, which were categorized as fish. During this period, chopsticks were introduced to Japan.
Japanese cuisine | History
Pat Chapman’s first Good Curry Guide was published in 1984. About 600 Indian restaurants were selected for entry (out of the 4,000 that existed then) and it carried little critical information. The next edition (1987) addressed this by having critical entries from correspondents. No one restaurant was rated higher than any other. In other words neither of these editions named the ‘Best in Class’; Chapman considered that since only the top percentage achieved entry, all entries were ‘Good Curry Guide Restaurants’. The publication attracted considerable media attention. However journalists and food writers from such publications as The Evening Standard, The Daily Telegraph, The Times, and BBC Good Food Magazine pressured Chapman to name the best.
Curry Awards | History
A cow or horse would be ritually sacrificed on the first day of rice paddy cultivation, a ritual introduced from China. Emperor Temmu's decree, however, did not ban the consumption of deer or wild boar, which were important to the Japanese diet at that time. The Heian Period (794 to 1185) in the 8th century saw many additional decrees made by emperors and empresses banning the killing of any animals. In 752 AD, Empress Kōken decreed a ban on fishing, but made a promise that adequate rice would be given to fishermen whose livelihood would have otherwise been destroyed. In 927 AD, regulations were enacted that stated that any government official or member of nobility that ate meat was deemed unclean for three days and could not participate in Shinto observances at the imperial court.
History of Japanese cuisine | Heian period (794 to 1185)
The Jōmon were the first settlers of the Japanese archipelago. The Jōmon period is the time in Japanese prehistory between 14,000–1000 BCE during which Japan was inhabited by a hunter-gatherer culture, which reached a considerable degree of sedentism and cultural complexity. The name "cord-marked" was first applied by the American scholar Edward S. Morse, who discovered sherds of pottery in 1877 and subsequently translated it into Japanese as "jōmon". The pottery style characteristic of the first phases of Jōmon culture was decorated by impressing cords into the surface of wet clay and is generally accepted to be among the oldest in East Asia and the world.
Military history of Japan | Jōmon period ()
From the Kamakura period to the early Edo period, onigiri was used as a quick meal. This made sense as cooks simply had to think about making enough onigiri and did not have to concern themselves with serving. These onigiri were simply balls of rice flavored with salt. Nori did not become widely available until the Genroku era in the mid-Edo period, when the farming of nori and fashioning it into sheets became widespread.
Onigiri | History
Matsushita never officially used the National name in the United States, due to the trademark being already in used by National Electronics. The brand made a brief appearance in 2003 on Rice Cookers, Meat grinders and a handful of small kitchen appliances. In addition, National rice cookers were imported for sale in many Asian-American markets.
National (brand) | History
Initially, they were only used by the nobility. The general population used their hands, as utensils were quite expensive. Due to the lack of meat products Japanese people minimized spice utilization. Spices were rare to find at the time. Spices like pepper and garlic were only used in a minimalist amount. In the absence of meat, fish was served as the main protein, as Japan is an island nation. Fish has influenced many iconic Japanese dishes today. In the 9th century, grilled fish and sliced raw fish were widely popular. Japanese people who could afford it would eat fish at every meal; others would have to make do without animal protein for many of their meals.
Japanese cuisine | History
is a dish originating in Japan. It consists of a "donburi" type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy-based sauce, called "tare" and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down. "Una-don" was the first type of "donburi" rice dish, invented in the late Edo period, during the Bunka era (1804–1818)
Donburi | "Unadon"
The history of the "kotatsu" begins in the Muromachi period or Ashikaga shogunate during the fourteenth century. Its origins begin with the Japanese cooking hearth, known as the "irori". Charcoal was the primary method of cooking and heating in the traditional Japanese household and was used to heat the "irori". By the fourteenth century in Japan, a seating platform was introduced to the "irori" and its cooking function became separated from its seating function. On top of the wooden platform a quilt was placed, known as an "oki" that trapped and localized the heat of the charcoal burner. This early ancestor to the modern "kotatsu" was called a "hori-gotatsu".
Kotatsu | History
Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908-1926.
Green curry | Etymology
As such, Buddhism became influential on Japanese culture. After the 6th century, Japan directly pursued the imitation of Chinese culture of the Tang dynasty (618 to 907). It was this influence that marked the taboos on the consumption of meat in Japan. In 675 AD, Emperor Tenmu decreed a prohibition on the consumption of cattle, horses, dogs, monkeys, and chickens during the 4th-9th months of the year; to break the law would mean a death sentence. Monkey was eaten prior to this time, but was eaten more in a ritualistic style for medicinal purposes. Chickens were often domesticated as pets, while cattle and horses were rare and treated as such.
History of Japanese cuisine | Heian period (794 to 1185)
This cuisine became popular in the Meiji period, which is considered by many historians to be when Japan first opened itself to the outside world. Today, many of these imported items still hold a heavy presence in Japan.
Japanese cuisine | Imported and adapted foods
Wheat noodles in Japan ("udon") were adapted from a Chinese recipe as early as the 9th century. Innovations continued, such as noodles made with buckwheat ("naengmyeon") were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on southern Chinese noodle dishes from Guangzhou but named after the northern Chinese lamian, became common in Japan by 1900.
Noodle | East Asia
Instead of a full replication, they were limited to the ingredients readily available to them in Hawaii, resulting in the creation of saimin. There are also records of Japanese immigrants peddling saimin in Hawaii as early as 1915, giving them a decent standing as its fore-bearer. But the Japanese ramen theory has some complications. During the same time period, ramen was not the widely popular phenomenon in Japan as it is known today and would not be considered a food Japanese immigrants immediately associate with their homeland. To drive this point further, if indeed Japanese immigrants were attempting to recreate ramen in Hawaii, the common Japanese language did not use the word "ramen" (ラーメン) until about the 1950s.
Saimin | Origin
"Ramen" is a Japanese adaptation of Chinese wheat noodles. One theory says that "ramen" was first introduced to Japan during the 1660s by the Chinese neo-Confucian scholar Zhu Shunsui who served as an advisor to Tokugawa Mitsukuni after he became a refugee in Japan to escape Manchu rule and Mitsukuni became the first Japanese person to eat "ramen", although most historians reject this theory as a myth created by the Japanese to embellish the origins of "ramen". The more plausible theory is that "ramen" was introduced by Chinese immigrants in the late 19th or early 20th century at Yokohama Chinatown.
Ramen | Origin
A genomic study indicates that temperate japonica, which predominates in Korea and Japan, evolved after a global cooling event (the 4.2k event) that occurred 4,200 years ago.
Rice | Korean peninsula and Japanese archipelago
The California roll has been influential in sushi's global popularity; its invention often credited to a Japanese-born chef working in Los Angeles, with dates assigned to 1973, or even 1964. The dish has been snubbed by some purist sushi chefs, and also likened to the America-born chop suey by one scholar. Two of the first Japanese restaurants in the United States were Saito and Nippon. Restaurants such as these popularized dishes such as sukiyaki and tempura, while Nippon was the first restaurant in Manhattan to have a dedicated sushi bar. Nippon was also one of the first Japanese restaurants in the U.S.
Japanese cuisine | United States
Kamameshi () literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a "kama". Kamameshi originally referred to rice that was eaten communally from the kama. Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake. Later, similar to "takikomi gohan", kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin.
Kamameshi | Introduction
Tunku Varadarajan, writing in "India Today", said that the history of Indian food in the United Kingdom was a compelling story. However he called Basu's book "shoddily written and mind-bogglingly banal", offering "no anthropological insights, few historical perspectives, no literary conspectus, little sociological research".
Curry in the Crown: The Story of Britain's Favourite Dish | Reception
In traditional Japanese cuisine, oil and fat are usually avoided within the cooking process, because Japanese people were trying to keep a healthy lifestyle. Preserving fish became a sensation; sushi was originated as a means of preserving fish by fermenting it in boiled rice. Fish that are salted and then placed in rice are preserved by lactic acid fermentation, which helps prevent the proliferation of the bacteria that bring about putrefaction. During the 15th century, advancement and development helped shorten the fermentation of sushi to about one to two weeks. Sushi thus became a popular snack food and main entrée, combining fish with rice.
Japanese cuisine | History
consists of thickened curry flavored "dashi" on rice. It was derived from curry "udon" or curry "nanban" (a "soba" dish). Sold at "soba/udon" restaurants.
Donburi | "Karēdon"
The origins of the modern dish can be traced back to Tamil Nadu and Kerala.
Malabar Matthi Curry | History
The Dojima Rice Market in Osaka was the first known futures market, with trading in rice contracts established sometime around 1730. This market ceased with economic controls in 1939. In 2005, the Tokyo Grain Exchange announced that it would create a futures contract on rice with trading starting in the summer of 2006. However, the trading of these futures contracts has been postponed to an unspecified date since it has not been approved by the Japanese government. The Tokyo Grain Exchange was founded in 1952 in the same location as the Kakigaracho Rice Trading Exchange, established in 1874. As of 2005, two varieties of Japanese rice were in consideration for standardization of the contract.
Japanese rice | Trading
The Kamakura period marked a large political change in Japan. Prior to the Kamakura period, the samurai were guards of the landed estates of the nobility. The nobility, having lost control of the Japanese countryside, fell under the militaristic rule of the peasant class samurai, with a military government being set up in 1192 in Kamakura giving way to the period. Once the position of power had been exchanged, the role of the court banquets changed. The court cuisine which had prior to this time emphasized flavor and nutritional aspects changed to a highly ceremonial and official role. Minamoto no Yoritomo, the first "shōgun", punished other samurai who followed the earlier showy banquet style of the nobility.
History of Japanese cuisine | Kamakura period (1192-1333)
"Champon" was first served by , a Chinese restaurant founded in Nagasaki in 1899. According to the restaurant's website, this was based on a dish in Fujian cuisine, (pronounced as "tó̤ng nṳ̀ sí mīng" in Min Bei), literally “hot-water meat thread noodles”. In the middle of the Meiji era (late 1800s, early 1900s), the owner saw a need for a cheap, filling meal that suited the palates of hundreds of Chinese students who came to Japan for school. Nowadays, "champon" is a popular specialty food (or "meibutsu") of Nagasaki.
Champon | History
In 1941 during World War II when food rations had a shortage of rice, Mori Station ekiben vendor Abeshoten (now Ikameshi Abeshoten) decided to use the plentiful Japanese flying squid that were being caught at the time as a way to ration the supply of rice. After the war, in 1966, Keio Department Store held their first annual , for which Abeshoten entered their ikameshi dish. By the second competition, sales of ikameshi reached the number one ranking and became a regular entry in subsequent years. This gradually made it known nationally as a Mori delicacy and a Hokkaidō delicacy in general.
Ikameshi | History
They did not know how to desalt cod and initially prepared it over hot coals. The rice was cooked in boiling water and served with coffee in the mornings. Over time, the high cost of rice led to it being replaced by cookies made of cornmeal, cassava flour and corn to complement the coffee. Preserves, which are fundamental to Japanese cuisine, did not exist in Brazil at that time. The Japanese adapted by pickling local fruits like papaya. They later began manufacturing miso (salty soybean paste) and shōyu (soy sauce).
Japanese cuisine in São Paulo | Historical Context
During the Muromachi period, another way of preparing sushi was developed, called "namanare". "Namanare" was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. During the Edo period, a third type of sushi was developed, "haya-zushi". "Haya-zushi" was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to Japanese culture. It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar, with fish, vegetables and dried foodstuff added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations.
History of seafood | Japan
Their warm praise and keen liking and love of this dish were factors in reforging the Southern United States classic status. Roosevelt was so fond of Warm Springs, Georgia, that he built his only self-owned home in Warm Springs. It was a medium-sized, six room cottage, that he liked to call "The Little White House".
Chicken curry | North America
"kue putu", "putu mangkok"). The "kare-kare", more popular in Luzon, on the other hand could trace its origins from the Seven Years' War when the British occupied Manila for 2 years mostly with sepoys (Indian conscripts), who had to improvise Indian dishes given the lack of spices in the Philippines to make curry. This is said to explain the name and its supposed thick, yellow-to-orange annatto and peanut-based sauce, which alludes to a type of curry.
History of Indian cuisine | Vedic and vegetarian Buddhist exchanges with Roman empire and influence on Southeast Asia
In the days when it was difficult to keep cooked rice warm, the only way to reuse cold rice was to combine it with miso soup, so this was widely done in households across Japan. Nowadays, it is more often used to make meals for the sick or those feeling unwell rather than in everyday meals.
Zosui | History
However, from a historical viewpoint, the word "hataku" first appears in documents around 1484 in the Muromachi period, while "hōtō" or "hautau" can be found much earlier in writings such as "The Pillow Book". This contradicts the idea that "hataku" was the basis for the name of the dish.
Hōtō | Local origin theory
The dish was invented at a Tokyo restaurant, Tamahide, in 1891.
Oyakodon | History
In 1953, , one of the first cooking shows in Japan, was broadcast, with Hatsuko Kuroda presenting chicken salad.
Cooking show | Japan
The origins of wet rice cultivation in Japan are subject to debate; however, the general consensus is that it was introduced from the Yangtze River estuary in southern China via the Korean Peninsula by the Yayoi people, who were distinctively different from the earlier Jōmon people who had inhabited the Japanese archipelago. The agricultural Yayoi people gradually displaced the hunter-gather Jōmon people; however as the cold climate of northern Tōhoku was inclement to rice cultivation, the Jōmon people survived in the form of the Emishi tribes. The discovery of the remains of ten rice paddies during construction work for a bypass on Japan National Route 102 in 1981 upset prevalent theories when radiocarbon dating of Yayoi pottery and rice husk fragments also found at the site indicated that the rice paddies had been created in the mid-Yayoi time period, or around 100 BC.
Tareyanagi Site | Overview
Popular dishes like curried rice, sukiyaki, ramen, and gyūdon appeared during the Meiji period as a part of the haikara movement and represented a fusing of traditional Japanese cuisines with other cuisines. Kitchens were completely reorganized to cook these foods; kitchens of the Edo period were used for simple menus of rice, broiled fish, vegetable soup, and pickled vegetables. The first gas light was installed in Yokohama by 1873, but it would be more than 30 years before advertisements for the gas started appearing in newspapers. These ads were not directed at middle to lower classes. In the 1908 study of how gas was used in Tokyo, 57% was for lighting, 14% was for fuel, 19% was for powering motors, and 3% was for streetlights.
Japanese kitchen | Industrialization
Before World War II Takashina Kanshou (高階貫勝) visited Manchukuo, now Northeast China, and ate Zhajiangmian. In 1945 he returned to his hometown in Morioka and brought the dish with him. He recreated the miso paste many times on his return and incorporated the opinions of his customers to create a taste that was popular with the people of Morioka. It eventually evolved into its own unique dish that is now a speciality of Morioka with many restaurants and izakayas offering it.
Morioka Jajamen | History
After Japan's defeat in World War II, the American military occupied the country from 1945 to 1952. In December 1945, Japan recorded its worst rice harvest in 42 years, which caused food shortages as Japan had drastically reduced rice production during the war as production shifted to colonies in China and Taiwan. The US flooded the market with cheap wheat flour to deal with food shortages. From 1948 to 1951, bread consumption in Japan increased from 262,121 tons to 611,784 tons, but wheat also found its way into "ramen", which most Japanese ate at black market food vendors to survive as the government food distribution system ran about 20 days behind schedule.
Ramen | Postwar popularization
In Japan, sushi has traditionally been considered a delicacy. The original type of sushi, "nare-zushi", was first developed in Southeast Asia and then spread to southern China before its introduction to Japan sometime around the 8th century AD. Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. "Nare-zushi" was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling. The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese.
History of seafood | Japan
It was introduced to Japan as Jōjitsu in 625 by the monk Ekwan of Goryeo. In Japan, it was classified as one of the three approaches of East Asian Mādhyamaka instead of a separate lineage. was one of the .
Tattvasiddhi | Japan
A few Japanese, mostly working as laborers, were present in Houston by 1900, and due to a lack of required English knowledge some Japanese in Houston opened small restaurants that catered to working-class people and served inexpensive American meals. In the 1890s a man named Tsunekichi Okasaki, who took the American name "Tom Brown", opened a Japanese restaurant in Downtown Houston, which employed many recently arrived Japanese Texans. Sadatsuchi Uchida visited Houston in 1902. There, city leaders of Houston told him that they were interested in allowing Japanese people to operate and own rice colonies. In Japan Uchida talked about the information with friends and published literature in that told about the rice-growing opportunities.
History of the Japanese in Houston | History
One aspect of the fucha-ryōri practiced at the temple is the wealth of , one example being mock-eel, made from strained tofu, with nori seaweed used expertly to mimic the black skin. The secret ingredient used is grated "gobō" (burdock) roots. Dr. Masakazu Tada, Honorary Vice-President of the International Vegetarian Union for 25 years from 1960, stated that "Japan was vegetarian for 1,000 years". The taboo against eating meat was lifted in 1872 by the Meiji Emperor as part of an effort towards westernizing Japan. British journalist J. W. Robertson Scott reported in the 1920s that the society was still 90% vegetarian.
Japanese cuisine | Vegetarian
Many countries have imported portions of Japanese cuisine. Some may adhere to the traditional preparations of the cuisines, but in some cultures the dishes have been adapted to fit the palate of the local populace. In 1970s sushi travelled from Japan to Canada and the United States, it was modified to suit the American palate, and re-entered the Japanese market as "American Sushi". An example of this phenomenon is the California roll, which was created in North America in the 1970s, rose in popularity across the United States through the 1980s, and thus sparked Japanese food's – more precisely, sushi's – global popularity.
Japanese cuisine | Outside Japan
Rice has been the staple food for the Japanese historically. Its fundamental importance is evident from the fact that the word for cooked rice, "gohan" and "meshi", also stands for a "meal". While rice has a long history of cultivation in Japan, its use as a staple has not been universal. Notably, in northern areas (northern Honshū and Hokkaidō), other grains such as wheat were more common into the 19th century. In most of Japan, rice used to be consumed for almost every meal, and although a 2007 survey showed that 70% of Japanese still eat it once or twice a day, its popularity is now declining.
Japanese cuisine | Rice
In 1938 Malek-Yonan discovered that millions of pounds of rice was being wasted in California's Sacramento Valley because the United States was no longer exporting rice to Japan due to the embargo on Japan for attacking China. The U.S. rice trade was in serious trouble. Being from the Middle East, Malek-Yonan wondered why more Americans didn't use rice instead of allowing it to go to waste. Malek-Yonan discovered that the problem was that the average American was not accustomed to cooking rice in those days. When they did, it would come out sticky and messy. This gave Malek-Yonan the idea of canning the rice which proved to be quite a challenge.
Milton Malek-Yonan | Malekized Rice
In the Meiji Era, the confection was taken up by the trade, which called it . After the 1923 Great Kantō earthquake when people lacked amenities it became sort of a pastime to cook these crepes. This fad gained great popularity, and soon, besides the sweet types, savory types using fish, vegetables, and various meat began appearing.
Okonomiyaki | History
On that first ceremony, there were eight winners, including Chutney Mary Indian restaurant London, SW10 as Best in UK, where the event was held. Media and public response to this was enormous. So by the time the next GCG was due for publication, the TOP 30 was increased to the new TOP 100 category, and from that no less that 18 ‘Best in Category were to be awarded. It was clear a bigger venue was needed, and one which was divorced from winning restaurants. Chapman had been to an Asian wedding at a Heathrow Hotel where the catering was by Madhu’s.
Curry Awards | History
The is the time in Japanese prehistory, traditionally dated between 14,000–300 BCE, recently refined to about 1000 BCE, during which Japan was inhabited by a hunter-gatherer culture, which reached a considerable degree of sedentism and cultural complexity. The name "cord-marked" was first applied by the American zoologist and orientalist Edward S. Morse, who discovered sherds of pottery in 1877 and subsequently translated it into Japanese as "jōmon". The pottery style characteristic of the first phases of Jōmon culture was decorated by impressing cords into the surface of wet clay and is generally accepted to be among the oldest in East Asia and the world.
Jōmon period | Introduction