When curry conquered the world, it traveled by devious routes. By the late 19th century it had invaded Japan—arriving from England, not India. A dude named Fugetudo began serving curry rice at his Tokyo restaurant in 1877, and by 1914 a product named "Instant Curry of London's Souvenir" made it possible to curry at home. Eventually, home preparation became the norm, and curry turned into Japan's favorite convenience food, the packages emblazoned with evocative names like Home Curry, Java Curry, and even Vermont Curry. As with Indian curry powders, Japanese versions contain 10 to 20 spices, but in stingier quantities, attenuating the product with flour, fruit extracts, tomato paste, and honey. The result is a European-style gravy in colors ranging from... More >>>