In the buzzing crowd at Expo 2025 in Osaka a small line is starting to form, curling around the Tasty Japan food stall. The rumour that rice-guru Sumidaya Shoten is about to serve up some 'curry rice' samples is quickly confirmed as a trolley laden with spoonfuls of thick sauce and sticky white rice emerges from behind the scenes. I manage to secure a spoonful, and it's just as brightly spiced and satisfyingly tangy as everyone had promised.
As the samples are savoured there's time to reflect on the fact that this cherished Japanese national dish actually owes its origins to Indian food-loving English sailors arriving on their shores. In fact, curry rice is a perfect example of Yōshoku, Japanese fusion cuisine that simmers local tastes with culinary influences from around the world.
