JAPANESE CURRY- A delicious aroma symphony -

Curry passed into Japan along with other Western foods when Japan opened its ports to international trade. Merchants from countries friendly with Japan began settling in Yokohama, and curry spread through their employees and visiting Japanese people.

1863:

A party of the Shogunate’s delegation to Europe comes across an Indian man eating curry aboard a boat to Europe

Around 1870:

Curry powder begins entering Japan as a product

At the same time as calls for Westernization, curry soon landed in Japan and spread like wildfire.

1872:

A book explaining how to cook curry is published in Japan

1903:

The first Japanese-made curry powder appears

In the era of the refined Taisho democracy in which the economy thrived, the vigorous civil vitality gave birth to a succession of innovative ideas, and we can see that a great many businesses set their sights on curry.

1926:

“Urakami Shoten,” the predecessor to House Foods Group, begins producing and selling “Home Curry.”

1932:

The “Rice Curry” at an eatery in the Hankyu Department Store in Osaka gains great popularity

The greatest occurrence is the invention of solidified curry roux. The simple and convenient curry roux reached a period of high growth as it infiltrated dining tables around the country. Also becoming served as school lunch, curry is developing into a national food of Japan.

1950:

The first appearance of solidified curry roux in Japan

1963:

House Foods launches its “Vermont Curry,” a mild curry that even children can enjoy

Japanese-made curry spread throughout the world and even into space. Curry, a Japanese national food, is developing a new era that binds the people of the world together.

1992:

NASA astronaut Mamoru Mohri eats ready-made curry in space

2004:

House Foods establishes Shanghai House Foods Shanghai House Foods’ production and marketing of Japanese-style curry begins the formation of the curry market in China