Kanazawa Curry

Japan · East Asia

Metal plate with rice covered in dark curry sauce, a breaded cutlet, and shredded cabbage.
Kanazawa Curry

Kanazawa curry is associated with Kanazawa and the surrounding Ishikawa region. Its sauce is thick and dark brown. A familiar serving puts curry over rice, with a breaded pork cutlet on top, a separate sauce over the cutlet and shredded cabbage alongside. Stainless-steel dishes and forks or sporks are characteristic of the restaurant presentation.[1][2]

The style developed in the region's yoshoku, or Japanese Western-style, restaurants. Champion Curry's predecessor, Yoshoku no Tanaka, opened in 1961 and later specialized in curry. Its one-plate presentation came from combining a curry meal and a pork-cutlet set meal on the same dish. Related curry shops developed in Ishikawa as cooks shared and adapted recipes.[2]

References

Sources checked:

  1. 金沢カレーの歴史 — Champion Curry
  2. チャンカレとは — Champion Curry
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image credit

金沢カレー (11263913385).jpg

creator:
whity
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