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 wasn't 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 favourable 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

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 flavourings. Ease of preparation, and the wide variety and availability of instant curry mixes, has made curry rice very popular.

For our easy to make curry roux blocks recipe go here.