Nifty knife-work and flavourful noodle soups are more Japanese than, say, a curry. But much like – which landed in Japan via 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 , 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 , 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:
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 .
Source: Sharyn Cairns
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 
Curried chicken katsu udon Source: Brett Stevens
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 .
Source: Sharyn Cairns
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.
