hot summer. The season has come when the topic of curry is overflowing.

In the summer of 2016, the curry that is said to be "absolutely popular" is "Sri Lankan curry". The popularity has risen mainly in Osaka, and the heat has spread to various places. It is said that specialty stores have opened one after another in Tokyo since the beginning of this year.

However, there are many people who do not come to the point. Who the hell is Sri Lankan curry?

● What kind of country is Sri Lanka?

Sri Lankan curry, as the name implies, is curry that is eaten in the country.

Sri Lanka (official name: Democratic Socialist Republic of Sri Lanka) is an island country located in the southeastern part of India. The area is about 0.8 times that of Hokkaido. The production of black tea such as "Ceylon tea", which once bears the name of the country, is flourishing, and in recent years, many Japanese tourists visit for the purpose of superb views and Ayurveda.

The staple food is curry. Or rather, all three meals are curry . However, it is a little different from the curry rice and Indian curry that are familiar in Japan.

● “Definition” of Sri Lankan curry

We asked Mr. Kaji, the manager of the Sri Lankan tea specialty store "Tea Shop", to make Sri Lankan curry. Several kinds of side dishes are lined up around the rice, and after enjoying each taste, mix and eat as you like. In this way, one of the features is that it is served on a "one plate".


Takehisa Inoue, the representative of the Japan Curry Research Institute, said that Sri Lankan curry has the following characteristics, based on the results of conducting a "field survey" in Sri Lanka and eating 110 kinds (!) Of curry.

The ingredients are mainly beans and vegetables : especially beans are used so often that they always appear in every meal. I also use fish and meat, but due to the small amount of distribution, it is only for special occasions. Especially beef is said to be a "feast".

Utilize whole coconut : Sri Lankan and coconut oil, which are sold all over the place, as well as coconut milk and pulp are used for curry. "Sunball", which is spicy seasoned with flesh, is a standard garnish. It's like Fukujinzuke.

Use curry powder : In contrast to India, which uses spices alone, in Sri Lanka, we use commercially available products or curry powder that we have blended by ourselves, depending on the ingredients. Even when roasted to change the flavor. With skillful curry powdering, you can make many kinds of curry that shines brightly on one plate.

Unique spices : "Curry leaf", Sri Lankan "gokara", herbs "tempeh", and "cinnamon" are often used. He also said that he sometimes uses the "dashi" from "Maldives fish" like dried bonito.


By the way, the local curry seems to be extremely spicy. That's enough to give up even Mr. Inoue. It seems that Sri Lankan people are aware of it, and some stores offer mild "for foreigners".

● Why is it so popular in Japan?

Why is such Sri Lankan curry accepted in Japan? Mr. Inoue gives three main reasons.

1. Fits Japanese culture

The so-called "Indian curry" is mainly chicken and mutton. On the other hand, in Sri Lanka, which is dominated by Buddhists, there are almost no restrictions on ingredients due to religion, and pork and beef, which are familiar in Japanese curry, can be used (although, as mentioned above, only a small part). .. It's easy to incorporate when you make it yourself.

And, like Sri Lankan in the island country, fish is also used as a curry ingredient. In addition, they have something in common with Japanese culture such as "dashi" and "rice". There are many similarities.

2. Gorgeous with "one plate"

Traditionally, curry was "white + brown" and had no flowers, and was mainly male fans. However, the Sri Lankan curry, which also serves vegetables on a plate, is photogenic and gorgeous. The acceptance by women also seems to have spurred the boom.

3. Good nutritional balance

It contains meat and fish, and plenty of vegetables as a side dish. Inoue says that the “visible” of vegetables makes it easier to recognize them as a well-balanced diet.

● Sri Lankan “wind” at home

However, even though it fits well with Japanese food culture, it is difficult to reproduce the "authentic taste" with plenty of spices and coconut. Therefore, "Sri Lankan curry style" curry is being widely adopted.

For example, in the recipe proposed by House Foods, just put chicken curry and 4 side dishes on rice. It is said that the way of enjoying assorting "one plate" in this way is gradually permeating into the home.


The ease of one plate, the fun of "change" to mix and eat, the photogenic presentation, and the freedom to arrange according to Japanese culture. "Sri Lankan Curry" will be an item that will color the summer of 2016.