Unraveling the Flavors of the Past: King & Prince’s Kaito Takahashi Takes on Japan’s Oldest Curry Recipe from 152 Years Ago
Reviving Japan’s Oldest Curry Recipe with King & Prince’s Kaito Takahashi
In the latest episode of “Kintore,” a new economic variety show, King & Prince’s Kaito Takahashi and Ren Nagase serve as MCs, tackling hands-on experiences to develop a sense of money management. Takahashi’s new project, “Oldest Cooking,” aims to recreate ancient recipes in modern times, exploring their flavors and costs.
Recreating Japan’s Oldest Curry with a 152-Year-Old Recipe
Takahashi teams up with Olympic bronze medalist Kyoko Hamaguchi to recreate Japan’s oldest curry using a 152-year-old recipe. They consult with leading curry researcher Takehisa Inoue to unravel the secrets of this ancient dish. The roots of modern curry date back to the 18th century, when the British adapted Indian curry to their taste and introduced it to Japan during the Edo period.
The Evolution of Curry Ingredients
Takahashi discovers that the original recipe used long green onions, ginger, and garlic, whereas modern curry often includes carrots, onions, and potatoes. These ingredients were introduced in the late Meiji period. Takahashi is fascinated by this change in ingredients, remarking, “It’s amazing, it’s a history of food.”
Deciphering the Meat in Ancient Curry
Takahashi and Inoue investigate the type of meat used in the original curry, finding a mention of “red frog” mixed with chicken and shrimp. Takahashi is surprised, asking, “You’re lying, right?” Inoue explains that Japanese people did not eat pork or beef until the Meiji period due to a “meat-eating ban” enacted in 675. Another theory suggests that frog meat was valued as a substitute for expensive chicken.
Collecting Ingredients for the Ancient Curry
Takahashi and Hamaguchi embark on a mission to collect ingredients for the curry. They experience harvesting “Yanaka ginger” and purchase traditional “Edo Senju green onions” at a specialty store. They also procure frog meat, oysters, and sea bream at specialty stores. With the help of Inoue, they prepare a special curry powder using 10 types of spices.
Cooking the Ancient Curry
With all the ingredients in hand, Takahashi and Hamaguchi are ready to cook the ancient curry. They are excited to taste the flavors of the past and explore the history of Japanese cuisine.