In which Japanese historical era was curry introduced to Japan?

Curry was introduced to Japan during the Meiji era, which lasted from 1868 to 1912.

The introduction occurred as Japan ended its long policy of national seclusion and expanded contact with Western countries. Curry reached Japan largely through British influence, especially the curry powder and culinary practices associated with the British Empire and Royal Navy. In Japan it was initially classified as yōshoku, or Western-style food.

Early Japanese curry was not simply a copy of Indian regional cuisines. Japanese cooks adapted it to local ingredients and tastes, developing a thicker, milder sauce commonly served with short-grain rice. Historical references to curry rice appear in Japanese food writing and menus during the 1870s, while military institutions helped spread the dish.

The Taishō era followed the Meiji era and saw further development, but it was not the period of curry’s initial introduction. Edo-period Japan predates the relevant opening to Western culinary influence, and the Heian period is much earlier still.