A survey out of Japan has some bold findings about the country’s curries - which, by the way, come in doughnut form.
By
Mariam Digges

21 Jun 2017 - 9:40 AM  UPDATED 5 Mar 2019 - 5:13 PM

Nifty knife-work and flavourful noodle soups are more Japanese than, say, a curry. But much like tempura – which landed in Japan via Portuguese hands –curries are now a mainstay in many Japanese kitchens, fast food joints, and even high-end restaurants. Introduced by the British navy during the 19th century, back when Britain ruled India, Japan’s curries are milder and thicker than their Indian counterparts, with many home cooks turning to pre-bought curry mixes that come packaged as solid blocks, or ‘bricks’.

And with rice and noodles the staple carb in many Japanese dishes, we’re not surprised that they’ve taken off: what better vessels to mop up all those warm, spicy notes?

So fervent is their love of curries that one Japanese wig-maker has carried out a survey linking the country’s careful blend of spices with a lower incidence of baldness.

Yoshiko Nakagawa is the Japanese nutritionist behind the bold claim published by Japan Today, which sees turmeric, saffron, capsicum and nutmeg exalted to beauty wonder ingredient status: they reportedly stimulate blood circulation and increase the body’s metabolic rate, leading to more luscious locks.

In Nakagawa’s survey, Japan came in at number 14 in a list of countries with the highest percentage of male baldness. According to his findings, the USA had double Japan’s baldness rate, and – despite their mutual love of curries – India didn’t even crack the top 20.

If you’re after a break from your red, green or vindaloo go-tos, and a follicle boost at the same time, here are four of our Japanese curry picks to try out:

Soup-curry udon (suupu-kare udon)

This Hokkaido udon bowl is the island’s answer to extreme drops in temperature come winter. Garlic, ginger and curry powder join forces with shichimi togarashi (Japanese five-spice) to create soup curry magic. Plus, you’ll get a good hit of vitamins thanks to no less than seven vegetables. Recipe here.

Curried chicken katsu udon (tori katsu kare udon)

Peanut butter and apple are the unlikely heroes in this thick, sweet, nutty curry. If you really want to throw a flavour bomb, make it the night ahead and refrigerate in an airtight container. Recipe here

Pork curry udon

Generally speaking, Japanese curry is mild in terms of flavour and is prepared using a pre-bought mix that comes in the form of a solid block, often referred to as “curry roux”. This bowl of pork curry udon noodles calls on roux to ramp up the flavour and gives you a slurping bowl in an hour! Get the recipe here.

On top of rice

Japanese curry mixes are sold at most Asian grocers in varying heats. Don't feel bad for opting to buy one - in Japan, it's the norm! Often, they're bowled up with extra veg, hardboiled eggs and rice.

Kare Pan

This is about as close to a curry doughnut you'll ever get; Japan's kare pan is a dough-encased curry that's battered and deep-fried. The star protein is often beef, chicken or lamb that's cooked down in a mild curry sauce. The bready delights are found in bakeries throughout Japan, with Tokyo their capital.

More on Japanese food
Perfect tempura in 6 easy steps
It's time to take tempura out of the too-hard basket, and to start thinking outside the (bento) box.
Why Japan’s kitchen knives are a cut above
A good cook needs the right tools. We find out why a Japanese knife can make all the difference in the kitchen.
Every day is fry-day with these Japanese must-haves
From chicken kara-age to tonkatsu, let's fry up a deliciously sophisticated storm with these Japanese-inspired crunch items!
Menu master: How to order noodles in Japan
That ticket to Japan is burning a hole in your pocket. You’ve trawled the world wide web for all the top noodle joints in the land and you aim to hit them hard. But what happens when you arrive and the menu isn’t in English? Or it is, but there are terms you’ve never seen before?