Before 1868, curry was not part of the Japanese diet. For years, Japan had closed its doors to the outside, and as a result, curry and other foreign influences were not introduced to the country until it reopened its doors to the world in 1868.
During the Meiji Restoration, and as a result of the colonization of India, Indian culture and food were introduced to Japan by Britain. The blend of spices that are used to make curry pleased the Japanese palate, and it became a popular foreign dish originally believed to be of British origin (since it was introduced to Japan by Britain).
Japanese style curry has been slightly modified, though, over time. Although it uses the same spices as Indian style curry, the flavour and texture are are different. The texture of Japanese style curry is smoother because of the addition of more liquid and fat, with bigger mouth sized pieces of vegetables and meat/seafood. It is sweeter as well, since an essential ingredient is grated apple and sometimes honey. We believe that if you want Japanese style curry, Indian style curry will never do, and vice versa. They are just too different to replace one with the other.
Check out our curry recipe to make it at home!