This curry was created referencing curry by the British Navy at the beginning of the 20th century to bolster the poor nutrition of the Japanese Navy. Kaigun curry was characterized by adding a thickness to the sautéed flour and curry powder to prevent the sauce from spilling onboard and eating it with rice which suited the Japanese. The curry which has brought back the taste from the old days has become a famous Yokosuka dish and you can eat it at about 40 restaurants within the city.
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