Kanazawa style considered the champion of curry in Ishikawa


Curry lovers looking for something a little different need look no further than Ishikawa Prefecture, home to the Japanese Kanazawa-style curry, which local chefs don’t hesitate to tout as curry. to beat all the curries.

“This is delicious!” exclaims a customer after tasting Kanazawa curry. Chef Yasuyuki Ota, not missing a beat, simply confirms, “Indeed it is.”

“Curry has a classic taste, so you’ll never get tired of it, even if you eat it every day,” says Ota, who runs Champion’s Curry’s Kudan Sanbancho store in the Chiyoda district of Tokyo. “Most of our customers are regulars.

The curry, named in homage to The capital of Ishikawa Prefecture and is a standard fare for locals, is a combination of a fried pork cutlet “tonkatsu teishoku”, cabbage julienne and sticky curry rice.

It arrives at the table served on a stainless steel plate with a fork or a spoon. It is the style of Ishikawa Prefecture in central Japan.

But maybe the secret to curry’s success lies in its simplicity.

“That’s exactly the concept,” says Yoshiko Takakuwa, a sales representative in Champion’s Curry’s sales promotion department. in Nonoichi of Ishikawa Prefecture.

“Our founder, Yoshikazu Tanaka, who invented curry with unique characteristics about 60 years ago, was a Western-style chef,” she said. said.

At the age of 16, Tanaka, whose father was a chef specializing in Japanese cuisine, traveled to Tokyo to study Western-style cooking, according to Champion’s Curry.

After returning to the Hokuriku region, he worked as a chef and in other positions in many restaurants and hotels.

Tanaka reportedly opened his own restaurant, called Yoshoku Tanaka (Tanaka Western Style Kitchens), in 1961, the predecessor of the current Champion’s Curry channel.

“Our current style of curry was established no later than 1963,” says Takakuwa. “As a Western-style cook, he (Tanaka) prepared the popular full meal in his restaurant – a pork cutlet topped with cabbage – over curry, marking the starting point of the food.”

As the pork available in the market at the time was tough, the restaurant served it with a fork so that patrons could pierce it more easily. The idea was also said to have resulted from Tanaka’s experience in the Western-style cooking industry.

“Since the red is thick, it doesn’t really overflow,” Takakuwa said. Customers at some Champion’s Curry outlets who order the curry to go will find it comes with chopsticks, she adds.


The Kanazawa’s curry boom burst into flames in 2004, when the first store of Go Go Curry, a Tokyo-based curry chain, opened in the capital’s Shinjuku district. Now, there is hardly any place to go in Japan where curry is not well known.

The main offering at Champion’s Curry’s Kudan Sanbancho outlet, the L Cutlet Curry plate, is served with a tonkatsu (pork chop) sauce on the table. By pouring a lot of sauce over pork, even those trying Kanazawa curry for the first time can find it comforting and familiar.

The aroma of the curry is rich but not overpowering. As the dish is not very hot, diners can savor the complex elements present in its flavor.

Although what is on your plate is a product of tradition, there are no rules on how you eat it. This cabbage apart? It’s up to you to decide how to slice it with the pork and rice.

You can also add salt to the cabbage from a bottle on the table, or if mayonnaise is your thing, all you have to do is ask the staff and they will provide it for you as well.

One option is to put curry-covered rice and thin cabbage strips in your mouth side by side and eat a pork cutlet. This way you get the best of both worlds, tasting the crispness of the cabbage, which simultaneously makes each bite of spicy curry a little sweeter as its sweetness unfolds.

Fresh raw cabbage also has the added benefit of removing oil from the pork chop, which will make you feel like you have room to eat another plate of Kanazawa curry soon.

Once you’ve tried eating curried pork cutlets this way, you may find yourself ordering it regularly with Shredded cabbage in honor of the specialty derived from Kanazawa.

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