This program is free of charge. Advance RSVP is required for admission to the discussion and reception.
The event is organized by the All Japan Curry Manufacturers Association, with the cooperation of House Foods, S&B Foods, the NY Japanese Restaurant Association, and JRO.
Although sushi and ramen are often recognized internationally as representative Japanese dishes, curry occupies a significant place in everyday Japanese dining culture. Japanese-style curry—characterized by its mild, hearty flavor and served with rice and pickled vegetables—has become a familiar household meal since its introduction to Japan in the late 19th century. Over time, it has developed independently from its origins, evolving into a distinct culinary category widely available at home, in specialty shops, and in convenience stores. Estimates suggest that people in Japan enjoy curry more than 70 times per year, underscoring its role as a staple food.
This event includes a panel discussion featuring professionals from across the curry industry, followed by a tasting of curry varieties provided by House Foods and S&B Foods. Guests will also have the opportunity to sample green tea, sake, and Japanese beer as part of the program.