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Introduced via the British from India, Japanese curry is one of the most well-known and well-revered mainstays of Japanese cuisine. It’s filling, cheap, and ubiquitous across the country. And now for curry fans who want to take their love to the next level, Japan’s only higher-ed institution dedicated to the satisfying dish, Curry College, is currently looking for the next generation of curry-making pros.
Hosted by the Curry General Research Center, a Japanese institution dedicated to studying the cultural influence and adaptations of the popular dish, Curry College is a rigorous eight-month training course on the ins-and-outs of curry. From demonstrative classes to the business logistics of running a curry shop to even the history of Japanese curry, this is the perfect program for all lovers of curry, and so far, Curry College has witnessed over 1,500 students enroll and graduate from its fragrant halls since its inception in 2014.
▼ A small sample provided by Curry College of the packaged curries alumni have made so far
Aspiring students can enroll in three different courses: the General course, the Curry Scholar course, and the Curry Audited Scholar course. The General course is the perfect catch-all program, whether you’re an amateur and have only made curry from a box or a seasoned veteran running a curry franchise, and students can expect a hybrid learning model of online webinars and in-person lectures.
For folks who have more knowledge about curry, whether as a restaurant owner or an academic, the Curry Scholar course and the Curry Audited Scholar course provide a smaller, but very focused, scope of classes with the former only consisting of research on curry and the latter only offering in-person lectures.
You don’t actually get a degree from completing this course. If anything, Curry College is more like an intensive training unit for those who are happiest spending their working hours with the complex, rich spices which make up a delicious plate of Japanese curry.
Even without receiving a degree, there’s still a ton of different and exciting opportunities offered by the course, such as a short term study abroad program at New Delhi’s Institute of Culinary Arts and the chance to network with the country’s leading curry industry members. We’re sure regardless of how much experience one has with curry, there’s much to learn and gain from Curry College.
Tuition for the General course at Curry College is 250,000 yen. The first rounds of applications are currently open until July 31, and folks can apply online via Curry College’s website here. If accepted, folks can expect to start school from November 2021 and finish in April 2022. Competition looks tight, especially with only an acceptance pool of five students total, so consider working on your app soon if interested.
Source: Curry College via PR Times
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9 Comments
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Sal Affist
After graduating from this "college", your degree will qualify you for a job at Coco's.
philly1
Agreed Pukey2 and bass4funk. Most Japanese food is too sweet. Diabetics have a very hard time in Japan unless they cook for themselves 24/7/365.
Not a fan of any of the reinvented for Japanese tastes foods or wine. They did well with whisky and some beer and didn't screw up with tonkatsu. However, nothing as annoying or disappointing in Japan as going somewhere "French" or "Italian" and finding strong notes of dashi, soy sauce, an overload of sugar or fish flakes making an appearance at a party where they have no business being. The places that do it right, with chefs trained abroad who aren't interested in too much fusion, however, are a delight.
bass4funk
I have to agree with Pukey on this one, Japanese curry is alright for what it is "Japanese curry" but I prefer real Indian or Thai curry, I my like curry a bit more watery, the Japanese curry is a bit too thick and that will make you full and bloated a lot faster, but the Japanese curry is just too sweet and that can make you fuller faster.
Gooch
Reminds me of Clown College from The Simpsons.
Ah_so
The but about sending people to India is nothing more than sales patter - Indian and Japanese curry are now so distant that they are completely different dishes.
kyushubill
What a money making scheme for the gullible.
Derek Grebe
Considering the Japanese government was sending the Sushi Police to Europe a couoe of years ago to make sure French restaurants were serving authentic stuff, I think the Indian government should be sending their official busybodies to this gaff to check if their bland, mild, glutinous Vermont-style stew can even technically be classified as curry.
Pukey2
I'd rather have a Thai or Indian vegetarian curry. A curry with some actual spice and flavour, not some lard or palm fat laden thick sweet sauce.
EvilBuddha
Three pounds of veal my darling girl prepares,
And chops it nicely into little squares,
Five onions next procures the little minx
(The biggest are the best, her Samiwel thinks),
And Epping butter nearly half a pound,
And stews them in a pan until they’re brown’d.
What’s next my dexterous little girl will do?
She pops the meat into the savoury stew,
With curry-powder table-spoonfuls three,
And milk a pint (the richest that may be),
And, when the dish has stewed for half an hour,
A lemon’s ready juice she’ll o’er it pour.
Then, bless her! Then she gives the luscious pot
A very gentle boil – and serves quite hot.
PS – Beef, mutton, rabbit, if you wish,
Lobsters, or prawns, or any kind fish,
Are fit to make a CURRY. ‘Tis, when done,
A dish for Emperors to feed upon.
- William Thackerey's Ode to Curry