Curry in Japan mainly comes as a thick sauce poured over white rice. With the development of roux cubes, curry rice became easy to make at home and in schools, launching the food into national stardom. Specialty shops across the country also began cooking up their own versions of the popular dish. Once ready-to-eat pouched food hit the market, Japanese curry became a tasty regional souvenir. Discover more about the unique world of Japanese curry! (Reporter: Jason Hancock)
Curry roux, the basis of Japanese curry
Cold curry udon noodle
Pouch curry shelf at the grocery store
Try to make Japanese curry