Yokosuka Navy Curry

Main ingredients

beef or chicken, carrot, onion, potato, curry powder, wheat flour, rice

History and origin

One theory about the roots of curry rice points to the military rations of the Japanese Navy. In the Meiji era, the navy, which suffered seriously from beriberi due to a diet centered on white rice, is said to have introduced, to improve nutrition, a curry made by thickening the British Royal Navy's curry-flavored stew. A modern re-creation of that military ration recipe was born in 1999 (Heisei 11) as part of Yokosuka City's town revitalization efforts.

When it is eaten

Popular with people of all ages throughout the year regardless of season, it was served at more than 40 shops in the city as of 2021 (Reiwa 3). Events such as the "Yokosuka Curry Festival" are also held.

How it is eaten

Wheat flour is fried in beef tallow, and meat and vegetables are simmered with curry powder and stock; the curry is poured over rice and eaten with chutney and other accompaniments. At certified shops, serving it as a set with salad and milk is said to be the rule.

Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.