Author: RSY

Hurry Curry of Tokyo – News and Blogs

Welcome to the Hurry Curry of Tokyo – Seattle webpage! We’re SOOOO pumped to bring Hurry Curry of Tokyo to South Lake Union… but there is a LOT of work to do. Right now we’re working on the interior design –  it’s looking SO GOOD. Sign up for our  NEWSLETTER (click here!)  to see the renderings . You can also get the latest news and info straight to your email in box, including status reports on construction and hiring, menu updates, and special opportunities to be a “taster” during the month leading up to the Hard Opening. Stay tuned!

Yoshoku – Japan’s unique reinvention of foreign cuisine

Japanese cuisine is not all sushi and tofu. In fact the most popular meals in Japan – curry and ramen – were inspired by dishes from India and China. Japanese chefs love nothing more than adopting a foreign food and then recreating the Yoshoku (foreign) dish with a uniquely Japanese spin.

The greatest surge in Yoshoku popularity is tied to Japan’s political upheaval in the mid 1800s. Emporer Meiji’s returned to power in 1867, and subsequent move of the capital of Japan from Kyoto to Tokyo in 1868, marked a dramatic turn of economic and social changes known as the Meiji Restoration. Japan swung open its doors to Western influence and trade, reforming not only education, religion, government, and attire, but also culinary traditions. The Japanese adopted many Western foods, tweeked with unique Asian sensibilities, to create a cuisine known as “Yoshoku” (Western style Japanese dishes). Once used to only describe dishes developed during the Meiji Period, Yoshoku has come to loosely describe any dish derived from foreign origins, including curry (Indian, Great Britain), gyoza and ramen (China), croquette (France), Japanese-style pasta (Italy via the US), as well as tempura and katsu (Portugal). In fact, many of the dishes served today in Japanese restaurants in the US are really “Yoshoku”.

At Hurry Curry of Tokyo we are proud to embrace a 150 year old tradition of Yoshoku cuisine. Itadakimasu!

Tokyo Curry

Japanese Curry – Healthy tradition with International Roots

Japanese raisu karī  or “Rice Curry”, the national dish of Japan, combines the culinary traditions of India, Great Britain, and even France. Curry was introduced to Japan from India via the British Navy  in the second half of the nineteenth century, when Meiji-era Japan opened its doors to foreigners and their goods.  The term “curry” was invented by the English administrators of the East Indian Trading Co. and later continued by British government employees. Originally the term derives from a Tamil word, “kari“, which means a spiced sauce. Unlike the original Indian version however, British inspired curry uses a base of flour and cooking fats thickened into a “roux”  , a French way of making traditional sauces. Additionally vegetables are incorporated with the spice blend, giving Japanese curry its distinctive flavor balance of sweet and spicy. The Japanese navy incorporated curry into the military diet as effective remedy for beriberi, a disease caused by B-1 deficiency. Upon returning home, the sailors brought with them their passion for curry and a Japanese curry tradition was born.

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