Given Name: 焼きカレー (background and recipe in Japanese)
Alias: Yaki* Curry, Grilled Curry
Place(s) of Origin: Moji*, Kitakyushu, Japan
Place Consumed: Moji, Kitakyushu, Japan
Common Features: Rice, Japanese curry sauce, cream/cheese, eggs
Background: Years ago, for my second visit to the island of Kyushu, I decided to visit Kitakyushu. It is an industrial city that for lack of a better description, affords nearby views of the city of Shimonoseki on Honshu, Japan’s largest and most populous island.
Close to Moji train station is an area called “Retro Moji (レトロ門司),” a section with buildings from the late 1880s, when this district became a regionally strategic port.
Although one of my goal’s was to visit Shimonoseki, a city famous for fugu*, I had read that the Moji district of Kitakyushu had a little something of its own, baked Japanese curry.
For those of you familiar with standard issue Japanese curry, which employs something of a blue-collar demi-glace replete with pickled ginger and pearl onions, Moji’s yaki curry is nothing like it.
The grilled curry was a bit decadent, what with cream forming a moat around the pile of eggs, resting on top of potatoes and rice, all blending together to create a slightly sweet and salty baked Japanese curry. The cheese melted right in, which emphasized how filling the yaki curry was. Some local Moji restaurants even add their own flair with beef and pork options.
*Yaki = 焼き/焼, cook, bake, roast, grill
Moji= 門司, formerly a city, now a district in Kitakyushu;
fugu= 河豚, 鰒 or フグ, poisonous pufferfish/blowfish