Japanese curry

Japanese curry, or 'kare raisu,' is a thick, savory stew-like dish featuring a roux-based sauce with vegetables like onions, carrots, and potatoes, and a choice of protein such as pork, chicken, or beef. It is typically served over steamed rice and is a beloved comfort food in Japan, often enjoyed in homes, restaurants, and as a popular boxed lunch item.

🍽️ Nutrition at a glance

Japanese curry is generally high in carbohydrates from the rice and thickeners, with moderate fat and protein depending on the meat used. It provides key nutrients like vitamin A from carrots, potassium from potatoes, and some B vitamins from the meat, with a typical serving ranging from 500 to 800 calories.

Nutrition breakdown

Calories	450 kcal
Protein	15 g
Carbs	55 g
Fat	18 g
Fiber	4 g
Sugar	8 g
Sodium	900 mg
Vitamin C	15 mg
Vitamin A	400 IU
Iron	2.5 mg
Calcium	60 mg
Potassium	450 mg
Vitamin B6	0.4 mg
Folate	30 mcg
Zinc	1.5 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Japanese curry was introduced via the British in the late 19th century and has evolved into a uniquely mild, sweet, and thick dish distinct from Indian or Thai curries. Nutritionally, its use of a roux (often with added fats and flour) makes it a hearty, energy-dense meal, and it's sometimes considered a 'complete food' in Japan due to its balanced mix of carbs, protein, and vegetables.