カレーライス
Curry and rice are the Japanese dishes which sprinkled curry sauce to boiled rice (rice). India food of the custom to season a cooking ingredient with various spice is roots. It was introduced to Japan of the Meiji era as the British cooking that did colonial rule of India in those days and did original evolution afterwards in Japan. It is used in a wide generation so as to be called the nation food in Japan. Even the supply of food of the elementary and junior high school is always nominated for the popular high rank. When I call it merely curry in current Japan where ethnic foods spread, there are many cases to point at curry and rice. It is common to eat with a spoon. Because the curry and rice were handed down to beginning Japan as U.K. food, I had a long it, and it has been treated as Western food in Japan. I can classify roughly to 3 of the European style curry that the current Japanese curry was based on this flow, the curry of the real India restaurant which increased rapidly more in after 1990's and the original curry which I stand on these two flows, and was born. As for the curry as the Western food, there is an opinion that influence is big of the stew which I put British naval curry powder in. The pork curry which I used pork for is considered to be a constant seller in beef curry, Kanto region that used beef in Kinki region. In India Pakistan Bangladesh which is the roots of curry and rice, a vegetable diet is the mainstream under influence such as Hinduism or the Islam, and the curried food which used a bean / vegetables / the dairy products develops. When I use the meat, there is much chicken mutton, and the pork beef is the minority. In addition, it is Japanese tradition food that "dump it, and curry and rice spread in luxury (change of the title juice run meal 快食學 for library) of the meal" a book as for Tetsuo Endo like this in Japan; speak it that is because "dump it, and curry and rice were placed in the genealogy of the meal" (boiled rice with soup poured on it). Among curry and rice, I call the juice which is missing on a meal curry sauce. In the pan which stewed vegetables or meat, I fry curry powder and wheat flour in oil, and I put a thing (roux) which was able to hit some firing color, and it is orthodox how to make more that boil till appears. It is William Smith Clark who visited Japan as a teacher of the Sapporo agricultural school to have devised that I put a potato in curry sauce, and it is said when it was a purpose to supplement the rice which I was apt to lack in those days. I mention it later about the curry and rice with Clark. A recipe I use "the impromptu composition curry roux" which solidified curry powder / oils and fats / wheat flour / a taste ingredient in the current Japanese family, and to make curry sauce is the mainstream. It points at curry sauce, and there are "curry roux" "roux" and the person to invite, but, not correct expression, is hard to do the distinction with original roux (the thing which fried wheat flour in oil) and the solid impromptu composition curry roux. But the order for "roux increases" is generally used as words to show curry sauce in the curry shop of the Japanese style. House Food Industrial released the powdery impromptu curry roux with the brand name of "the home curry powder" for the first time in 1926. S & B Shokuhin released the solid product for the first time in 1954. As for the amount of curry roux shipment for families of 2004, the share of the companies is estimated with about 67,600,000,000 yen with about 61% House Food Industrial, S & B Shokuhin about 28%, about 10% Ezaki Glico (Nihon Keizai Shimbun, Inc.), and it is approximately an oligopolistic market by major company 3 companies. There "is the rice with hashed beef, in Nagoya, comedian Toshiaki Minami appear" in fact, and is deep-rooted to the oriental の curry which was predominant in a generation in の catch phrase; is popular. The retort curry that the cooking of the curry sauce is completed just to do hot water roasting of a retort pouch for approximately 5 minutes gets high popularity. As of 2009, the retort curry is proud of sales amount more than greatest 30% in many retortable pouches. A pickled shallot and the pickles which I soaked in honey or vinegar sweetened with mirin and sugar are common whether you do not attach the garnish at all. In addition, a Chinese cabbage, pickles, raisin, a nut are attached. That I devised that I attach pickles is done with "Taki Sada Sadaichi" who acted as a cook by a European route ship of Nippon Yusen first. The retort curry which did the special product of each place and an excellent product minutely nationwide from latter half of 1990's appears in sequence and forms here curry and the genre that should say. It of Hokkaido getting it is deer curry, scallop curry of Aomori, mackerel curry of Chiba, apple curry of Nagano, Nagoya cochin chicken curry of Aichi, Matsusaka beef curry of Mie, oyster curry of Hiroshima, pear curry of Shimane, bitter gourd curry of Okinawa, and increase the kinds more and more now; the excellent product of every district of the curry is adopted minutely. It is thought that I got possible to announce the photograph of the package on the Internet widely as a reason of the arising.