Kishinosato Elementary School, Kishinosato City, Osaka, Japan, 1958. My 1st grade class photo.
Facing, center front, on the left is the principal and on the right is our teacher, handsome Mr. Teramura.
Can you find me?
As you see in the photo above, when I attended local, public Japanese school in the late 1950s to early 1960s, my class was one of 12 1st-grader classes, with 60 students each (speaking of baby-boomers). Four of my classmates were absent on the photo day. We did not take lunch to school. Lunch was provided/served, based on a law passed due to many undernourished students, as a result of the level of poverty after the World War II (1945). For the children who could not afford it, lunch was free. For children who could, the fee was 300 yen/US$3 a month for 26 lunches (we went to school 6 days a week).
Kyushyoku / school lunch c.1950s
To my delight, I was able to find this photo on the internet.
The food would be brought in from the school kitchen in several big buckets with lids. Every day, we were served milk in a small metal bowl and a piece of bread (thick white sandwich, or occasional sweet bun) in a metal plate. In the 1950s, rice was not served at schools, I think because it was too expensive. We had another larger metal bowl in which we were served a cooked, savory item of the day. Only spoons were provided, and we were instructed to drink our milk with a spoon and not to take sips from the bowl. The favorite cooked savory dishes were: karē (curry, this post), korokke (Japanese croquette), nikujaga (meat and potato), kinpira gobo (braised burdock root and carrots), tonjiru (miso soup with pork meat, potato and other vegetables), Japanese style potato salad and a few more. In this post, I would like to introduce beloved dish, Japanese style curry.
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Curry rice is one of the most popular dishes in Japan. Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under their administration. It has been adapted since its introduction, and is so widely consumed that it can be called a national dish.
Curry sauce is made by frying together butter, flour, curry powder and other spices, to make the roux. The roux is then added to stewed meat and vegetables, and simmered until thickened. In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms[1]. 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. The curry is poured over rice, preferred Japanese short grain rice, which is sticky and round, and is always eaten with a spoon. This video tells you about the love affair Japanese (and I) have with Japanese curry.
[1] Due to the fact that almost every instant curry roux contains MSG, I prefer making it from scratch. I guarantee, this recipe is far more delicious than any instant roux ever produced, and would be a delight to Indian palates as well. 😀 )))
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Karē Raisu • カレー ライス • Japanese Curry
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
For the roux
• 4 Tbsp butter
• 7 Tbsp unbleached, all-purpose flour
• 1½ tsp grated/puréed fresh ginger
• 1 clove garlic crushed/mashed
• 1 Tbsp tomato paste
• 2 Tbsp curry powder
• 1 Tbsp garam masala
• 1/8 tsp cardamom powder
• 1/8 tsp cayenne powder
• 1/8 tsp coriander powder
• 1/8 tsp cumin powder
To dilute the roux
• 2 cups pure apple juice
• 1 cup chicken, beef or vegetarian broth -or- simply water
Common ingredient included in Japanese curry
• 220 g/ 8 oz beef, pork, chicken cut to bite-size (skip for vegetarian)
• 220 g/ 8 oz onion, cut in bite size
• 220 g/ 8 oz potato, low-starch grade[2], cut in bite-size
• 220 g/ 8 oz carrot, cut in bite-size
• 1½ Tbsp vegetable oil
• 1 cup water
• salt to taste
DIRECTIONS
◊ In a medium-sized, non-stick saucepan, on medium-high heat, melt the butter. As soon as the butter almost starts boiling, add the flour and stir vigorously with silicone spatula until the mixture is smooth and almost starts boiling (do not let it boil). Add the next nine ingredients/spices and continue to mix/stir until a thick paste is made. (This paste may be frozen for future use.) Add apple juice and broth. Continue to stir while mashing the roux in the liquid, until the sauce is smooth with no lumps.
◊ In a medium, wide, non-stick pot, on medium-high heat, add ½ Tbsp oil and sautée the meat (such as chicken or thin cut pork). Stir/sautée until browned and empty onto a plate and set aside.
-or-
If using meat that needs longer cooking (i.e. beef), add water, enough to cook until tender and all liquid absorbed. Empty onto a plate and set aside.
◊ In the pot, add the other 1 Tbsp of oil and sautée the onion until translucent. Add potatoes, carrots and sautée until browned on the edges. Add the browned/cooked meat (I used chicken) and 1 cup water. Bring to a boil, lower the heat and simmer for 10 minutes.
◊ Add the curry sauce, mix/stir well and simmer on medium-low for another 10 minutes.
◊ Curry is usually served with Japanese rice and Japanese pickles, i.e. fukujinzuke (goes best with), rakkyō and/or benishōga on the side.
~ どうぞめしあがれ • Douzo Meshiagare ~
[2] Potato starch content varies, which affects the texture in cooking:
♦ High-starch potatoes, such as russets, have a light, mealy texture. Once boiled, they are ideal for mashing.
♦ Medium-starch potatoes, such as Finnish yellow and Yukon gold, contain more moisture so they don’t fall apart quite as easily as high-starch potatoes.
♦ Low-starch potatoes, such as round red, round white, and new potatoes, are often called waxy potatoes. They hold their shape better than other potatoes when boiled, making them perfect for potato salads or tossing with seasoned butter as a side dish.
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I have a bonus recipe for you! When we go to an Indian restaurant, or after eating a spice aromatic/flavored meal at home, Indian milk chai is almost a must. I learned about Indian chai while visiting an Indian classmate (secondary international school) in Kobe, Japan. Since then, I’m in love with this tea.
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A boy in India… as chai is prepared by decoction, preparation usually includes straining tea from the solids.
In many Eurasian languages, chai or cha is the word for tea. This comes from the Persian چای cháí/cháy, which originated from the Cantonese Chinese word for tea 茶 chá. (The English word ‘tea’, on the other hand, comes from the Chiew Chow dialect of Chinese “teeh“.) Despite this, in many Western languages this spiced tea is commonly referred to as simply chai, which can lead to conflation. For this reason, although a tautology (literally “tea tea”), the term chai tea is sometimes used to indicate spiced milk tea as distinct from other types of tea. However, chai is simply the Hindi word for tea and can be prepared black, with milk, without sugar, etc. Numerous United States coffee houses use the term chai latte or chai tea latte for their version to indicate that the steamed milk of a normal latte is flavored with a spiced tea concentrate instead of with espresso. By 1994, the term had become commonplace in the USA. The beverage is locally known as Chai karak in the Middle East. [Wikipedia]
Did you know? → With the sale of each Teavana® Oprah Chai product at Starbucks® a donation
is made to the Oprah Winfrey Leadership Academy Foundation to benefit youth education.
Visit Oprah.com/OprahChai for more information.
Indian Milk Chai
Recipe by: Fae’s Twist & Tango (fae-magazine.com),
. Adapted from a vegan version by Charu of Soul of Spice (charuyoga.com).
. Cardamom Ginger Chai with Soymilk
INGREDIENTS
• 4 green cardamom pods, crushed
• ¾ tsp fresh ginger, grated
• 1½ cup water
• 1 teabag, black tea, i.e. orange pekoe
• 1½ cup whole milk (or any milk of choice)
• 2 tsp sugar
DIRECTIONS
◊ In a saucepan, bring water to a boil . Turn off/remove from the heat. Add tea bag, cardamom and ginger. Let it sit/brew for 5 minutes.
◊ Add milk, on medium-high heat, bring to near boil. At the indication of boiling on the edges of the saucepan, turn off/remove from heat. Let it sit/brew for 3 ~ 5 minutes.
◊ Remove the teabag and stir in sugar. Using a fine sieve, strain milk chai when pouring into the serving cups. Serve hot.
~ Aap bhojan ka Ananad uthayein! ( Enjoy your meal!) ~
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So, what’s cooking in your kitchen?
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I see you! The total cutey second row from the top in the suspenders. What an incredible life you are leading!
2nd row from the front, 3rd from the right. 😀 )))
Great recipe for chai! I’m actually visiting Japan right now and I would love to serve my hosts some chai. When I was staying in India, I had ginger chai a number of times, and it was absolutely the most divine drink I’ve ever had. I brought over some chai spices from Vancouver and I don’t think I could ever replicate genuine Indian ginger chai, but I’d love to give it a try. The only issue is that one of my hosts doesn’t take dairy…do you think that I could make a successful ginger chai using Japanese soy milk?
Elle san, Konnichiwa! Separate the drink for the lactose intolerant and make with soy milk. The reason you want to make with full milk for the others is that soy milk adds its own distinct flavor. You want the others to enjoy a real chai flavor. Good Luck!
BTW, when you say ‘host family’, did you have some education in Japan? Just curious, because I grew up in Japan. Yoroshiku. 🙂
Thanks for your tip about the chai! I’ll be sure to use milk for those who take dairy so that they can enjoy the authentic taste. 🙂
I actually was born and educated in Canada, and that’s where I still live. But, I’m half Japanese so I studied Japanese and classical Japanese literature in university and it’s one of my life goals to become as fluent as possible. I’ve been in Japan for over a month now, and my uncle has been hosting me during my visit. I have to go back to Vancouver in a few days. I really love Japan, and I hope I’ll get to come back again soon!
I think it’s so incredible that you grew up in Japan. It seems that you went through the same generation of school as my mother, judging from the photos you posted here. My mom also has fond memories of korokke and the big thick kyushoku bread. Do you still visit Japan sometimes?
Thank you for the response. My son is half Japanese too. 🙂 I do visit Japan now and then, and I have 7 consecutive posts of my last visit in 2014 starting here. Have a great time in Japan! 🙂
Hello again! I came to your site to checkout what’s cooking, and stumbled onto this page to find my favorite comfort food/beverage, and once again find your taste/recipe very similar to mine 🙂 PS love the picture of your 1st grade class photo, and you’re 3rd in on the second row 🙂 by the way, my first boyfriend in elementary was Japanese, his name is Manabu, and I still remember the food we shared during lunch hour and the first time I had raw fish at his home- one of my favorite childhood stories.
Hello again, dear Masi! Oh, how cute… Manabu, your first boyfriend in elementary school. 😀 ))) I bet your experience eating raw fish was story worthy. I did not eat/appreciate raw fish until I was in my 20s (my taste buds have changed since and now I eat only raw red meat tuna). I love Japanese food, both washoku and yōshoku. Japanese style curry (karē raisu) is so popular in Japan that every household has it at least once a week on the menu. I think I have covered quite a number of the Japanese food, which may be nostalgic to you (check out Recipes). If there is something you remember and it is not in my recipes, please let me know. 🙂
Hi Fae, well this version of Chai Tea or Milk does not sound anything like my brothers description of it when he was stationed in Iraq, his description was you have tea in there somewhere with mostly milk, spices and 5 pounds of sugar per cup! LOL but this is what he said is almost like syrup, he said you are on a sugar high for hours. This recipe with only 2 tsp of sugar sounds more reasonable in sweetness! Thanks
This is an Indian tea, and I imagine, quite different than what your brother experienced in Iraq. Iranians don’t drink their tea with milk, and I assumed Iraqis don’t either. But do I know. Give this tea a try, it is mild in sweetness and delicious.
your story telling is awesome. glad you were able to put my chai recipe to good use Fae, thanks for the shoutout!
Lovely post Fae 🙂 glad to see the Indian chai and Japanese curry looks delish 🙂
I swear Fae that you somehow have this uncanny gift to read my mind every single time because you’ve just put together our two favourite combos in one post! Japanese curry and Indian milk chai!! That’s the best thing about your blog – you cook what I truly WANT to eat – right now, anytime 😀 I’ve only made Japanese curries from those pre-packed packages. Thanks for the run down of the recipe. I know my Boys would love this one too! With much love and hugs this beautiful Sunday morning from Helsinki! Sharon & the Boys xx
Hello, Hello, Helsinky! It only shows that we think alike when it comes to food. 😀 Next time, skip the instant roux and give it a go to make the roux from scratch. Adjust the hot spices to Precious One’s taste, unless he can handle medium hot. Did you show my elementary school photo to the Precious One, and tell him the story of children in the 1950s? Now he will think I am from the
old stone age. 😀 )))
Lovely post Fae! So glad you are back from your tour with all your recipes and the stories around them! I had no idea curry was also used in Japan, so great news to me. I am having a couple of friends over for lunch on Sunday, and I know she is a fan of Chai tea so I will definitely make this as a surprise to end the meal!
Hi Charlotte, Good to see you! I’m sure your guest will be surprised and love it! Don’t forget the chai! 🙂
I love Japanese curry and have always wondered how to make it from scratch!
Oh Patty, I stand behind this recipe and make sure to use the apple juice. 🙂
MMmmm… curry never disappoints me. Really loved the photos :). I need to show this to my parents as they always use the packaged curry blocks. Doesn’t look hard to do either.
A very interesting read 🙂
It sounds lovely. I love looking through the ingredients list for curries and trying to imagine what they taste like. This one sounds really tasty.
The curry rice looks delicious, nice and hearty, love your story and a bit of history too 🙂
Amazing post Fae. Just loved the way you described the memories down the lane and the curry sounds amazing, will definitely try this curry but vegetarian option as my hubby was asking me to try Japanese curry and next moment saw your post… love that chai as well my favourite hot beverage. …thanx for sharing this beautiful post.
What a lovely post and photos. I adore chai and the curry looks wonderful !
Thank you, Lea. Curry is a fun dish and the chai is a simpler one, with satisfying ginger flavor. 🙂
Great photo’s Fae and I would have to guess you are second row third from the right, the only non Asian little girl i see, That curry sounds delicious, I love a good curry and never really knew the Japanese made curry, The chai is also wonderful and one of my favorite hot drinks.
You found Waldo! 😀 ))) – During my childhood in Japan, there was a Japanese curry commercial, which said, “Indo-jin mo bikkuri!“, even the Indians are surprised! – This chai is simple and has just enough refreshing burst of ginger which I love.
A fun post Fae…love the old photos. I’m sure your homemade curry is much better than one made with a prepared curry sauce.
Awesome 🙂 Never knew The Japanese use the same spices in their curries like the Indians do…And Oh dear, help me find you …
Fae, I really love this post. So enriching and full of culture and wonderful food and drink. I loved looking close up at your school photograph. The expressions on the faces of all the children are priceless. And the principle and teacher indeed are so handsome. Fabulous expressions!
😀 ))) My school photos are not only interesting, but they are all funny in one way or another. Kids were so polite and obedient that the teachers could handle 60 of them/us. When I hear teachers these days complaining that they have 30 students and the class is too big (of course I agree), I tell them about 60 of us to a class. 😀 )))
Love your post Fae, the first 2 photos are super cute! The idea of adding apple juice in the roux is something to not miss! Thanks a lot for sharing all this with us Fae!
You’ve got it! The apple juice does wonder. 😛
What an interesting yet strange combination making curry with apple juice. I imagine it must have a sweet edge to it. And how fascinating attending a Japanese school!
Oh apple juice complements it and in a very refreshing way. Not all Japanese add the apple, but it really works.
what a great story! It’s my first time in your blog and it amazed me how you wrote all those memories down and how delicious your dishes looks! 🙂 Great job
Thank you, M. I’m glad you enjoyed it. 🙂
Loved your post! I always find it fascinating how many common words are used in different languages with complete different roots, like mother in English which is Mutter in German, Madre in Spanish and madar in Farsi (Persian)! We have come from the same roots, evolved into diverse cultures and colors.
Hi Afie, Yes, fascinating isn’t it.
Hi Fae, nice curry recipe and background story. Good to see that not everyone goes straight for the instant stuff! (I’m definitely guilty of that at times 😀 )
Before I leave your blog, just wanna say:”I’m hungryyyyy…!!! Hahahahaha
Looks amazing Fae! I will be travelling to Japan in 2015. Any suggestions or must go places?
How wonderful! If you like, write me through CONTACT and let me know how long you are staying in Japan, and we’ll take it from there. 🙂
I have only tried Japanese curry once but LOVED it 😀
Delicious looking dish! Cheers Choc Chip Uru
What amazing photos, thank you for this insight into your childhood xx
I thought my readers would enjoy to see an ancient black-n-white photo. 😀 )))
Super YUM!
I cannot wait to try this! My Japanese professor in college used to cook for us, and one of the first things she made was curry rice. It is wonderful. I have only used the instant curry before, which you can find in some US stores now. Thank you so much for sharing your stories and these recipes!
I’m glad Mei-Mei. Let me know how it turns and if it is like your professor’s.
Beautiful memories Fae 🙂 The curry looks so good and loved reading the historical connotation of it . Milk chai…….a staple in every Indian household. Though i am gradually moving away from the habit, and moving towards green tea. My dad was a tea lover and used to consume milky tea, 10 to 11 times a day
Wow, I wouldn’t mind having 10 to 11 cups a day, if it wasn’t for the reason I manage my calorie intake. Green tea is a good idea.
Thanks for sharing such early memories from Japan out of all places, how interesting! The curry looks rich an ultimate comfort food 🙂
It is one of those dishes you want to eat and eat. 😀 )))
Yummmmm I will try this soon!
What an awesome post Fae! The curry looks incredible and with the chai…ah, perfect! Thanks for sharing!
What a lovely post Fae 🙂 Love your 1st grade pic & I think I found you. The curry sounds amazing, can’t wait to try it out 🙂
Thank you, Naina. Should you make the curry, please give me your opinion about it. Don’t compare it to your curries, as this is a Japanese dish which happens to have curry in it and it is called that.
I really enjoyed the historical references in this post. I had no knowledge about the Japanese post-war lunch program and enjoyed reading about your memories of it–and seeing the photos, too. I also find it interesting how curry varies from country to country (and even within India, of course). I did not know about Japanese curry! It is interesting that it uses a roux.
Yes, we learn through each other’s stories. My family went to Japan in very crucial time of Japan. Japanese are so good in taking what they see and make it their own, a valuable one at that.
Wow, this sounds amazing!!!
What a fun, informative post to share with us Fae. I still have a couple of my old school pictures as I am a baby boomer as well, on the older end! Your recipes look great and I do have all of the ingredients for the Chai right now – I shall make soon 🙂
Oh, you are going to be addicted to the chai. 😛
Wow, Fae. What a beautiful post. I was able to find you! I can’t believe you still have this photo! Thanks so much for sharing it. What brought your folks to Japan? It’s interesting how the lunch system worked. It’s also interesting how Japan has a love affair with curry. I really wouldn’t have known. This looks delicious and I”m glad I don’t have to feel guilty using what I call the “cheat” spices. There are such amazing spice mixes, I really don’t need to do it on my own. This really is a beautiful post, Fae 🙂
Sweet Amanda, you are kind. My Father decided to retire early and take his young family to a country with most potential development. Oh boy, he investigated right, don’t you think? We lived western style life, but he was adamant that we will grow with all the Japanese values. Give this recipe a go, and experience Japanese sentiment toward this dish. Xx
I have never had curry rice, but it looks delicious and the chai sounds great too!
Nancy, If you have all the ingredients in your pantry, make a small quantity, to give it a try. As the video says, ‘you should try everything at least once’. 😀 )))
I live reading your posts and this one is special for 2 reasons :
My very close Japanese friend used to make this curry with vegetables for me and I love her and her food very much. She introduced me to so many different ingredients and flavors. Foodie soulmates we are.
Indian milk chai is staple in my house. I drink at least 3-4 cups a day with different flavors so thanks for including that in yr post too!
Bon Apetite! Aap bhojan ka Ananad uthayein ( enjoy your meal)!
Sonal
‘Foodie soulmates we are.’ has such a good ring to it! 🙂 You were introduced to Japanese curry by your Japanese friend as I was introduced to Indian milk chai by my Indian friend! Friends = delicious food! 🙂
Love the school photo Fae and the story of school lunch.
Truly, I had a very unique situation growing up.
What a combo!
I enjoyed reading your article, you have such a gift of writing & cooking…such a beautiful combination for a wonderful blog! The curry sounds delicious!
Thank you for the kind words! 🙂
Lovely post! And I do like the look of that curry…
3rd from the right, second front row?
😀 ))) That wasn’t too difficult, was it? Hope all is well dear Friend!
What a lovely post and such beautiful memories! 🙂
Fae, your curry looks delicious, and I loved your description of school lunches. So interesting to me, and such precious memories for you. I also really enjoyed the history of how curry came to Japan, it is so interesting (I am a historian, so I cannot but enjoy these anecdotes). There are curries in Southern Iraq as well; the spices were brought from India by sea, and in that area, many dishes are very similar to Indian dishes, using similar spices and cooking methods. Well, anyway, I love the recipe too: so flavorful, and you make it sound so easy. Great post!
It really is an easy recipe for those who know how to cook. Very interesting about Southern Iraqis having Indian influence in some of their cuisine. Iran is right next to Iraq, but as you know, we do not use much spices. I am not an historian, but sure do get interested to see how ideas (in this case culinary) traveled to unimaginable places. Thanks for the kind comments, Darya.