Hey there, welcome to another episode of HOSHINOYA MADE IN JAPAN Radio! Today's show is all about the awesome world of curry rice, a true favorite here in Japan.

So, let's dive into the curry goodness. Imagine a plate of rice covered in this amazing curry sauce. In simple terms, it's often called "curry rice," "curry over rice," or "curry and rice" in English.

Now, what's in this magic sauce? Well, it's usually loaded with veggies like onions, carrots, and potatoes. And guess what? You can toss in beef, pork, chicken, scallops, shrimp - you name it, for some extra flavor.

History time: the British got curry from India and shared it with Japan. Later on, we also got different kinds of curry from India and Nepal, making our curry game strong.

Fast forward to the 1960s, that's when curry rice really hit the scene. Restaurants started serving it up, and even manufacturers started making the basic curry sauce, or roux, so you could enjoy it at home. Quick and easy curry, anyone?

Now, let's talk about those tasty extras. Ever heard of fukujinzuke and rakkyo? They're like curry's best friends. Fukujinzuke is a mix of seven veggies soaked in soy sauce, mirin, and sugar. Rakkyo is like a scallion soaked in sweet vinegar. These little flavor bombs are perfect with curry rice.

And curry is a total crowd-pleaser! Kids, adults - everyone loves it. It's like a superstar on the menu, especially for the guys out there.

And guess what? In the curry powder world, Japan is right behind India in second place.

So, that's the scoop on curry rice, a dish that's more than just food - it's a national treasure. Thanks for tuning in to HOSHINOYA MADE IN JAPAN Radio!