Soup Curry

Soup curry (스프카레) is a thin, broth-like curry that originated independently in the Sapporo area of Hokkaido, Japan.

1. Starting Point: Born as a “Medicinal Cuisine” Soup (1970s)

The prototype of soup curry (스프카레) was closer to the concept of “medicine” consumed for health than to a dish.

• Ajanta (아잔타)'s medicinal curry: In 1971, Tatsuo Yamazaki (타츠오 야마자키), founder of the Sapporo teahouse Ajanta, created “medicinal cuisine (yakuzen) curry” by simmering Indian spices with traditional herbal ingredients. It is regarded as the origin of soup curry.

• Broth for health: Initially, only a thin broth without solid ingredients was served. It was a spiced broth made to warm the body and aid digestion in the cold Hokkaido region. At the request of regular customers, however, the chicken and vegetables used to make the broth began to be served with it, giving it the form of a complete dish.

2. The Birth and Evolution of the Name (1990s)

Until the 1980s, it was known as “medicinal curry” or “Sri Lankan curry” and was enjoyed only by a small group of enthusiasts in Sapporo. The turning point that transformed it into a mainstream dish came in 1993.

• The emergence of the name “soup curry”: In 1993, the curry restaurant Magic Spice (매직 스파이스), which opened in Sapporo, was the first to name the dish “soup curry”.

• Combination with Indonesian cuisine: The founder of Magic Spice was inspired by “soto ayam (소토 아얌)”, an Indonesian chicken soup. By combining the existing medicinal curry base with a clear, spicy Indonesian-style chicken broth and adding plenty of brightly colored vegetables, the restaurant completed the form of soup curry known today.

3. Popularization: From a Sapporo Specialty to Nationwide Recognition (Since the 2000s)

Once it had a name and its flavor had been refined for broader appeal, soup curry began to gain explosive popularity.

• The Sapporo soup curry boom: In the early 2000s, an enormous boom led to the opening of more than 200 specialty soup curry restaurants in Sapporo alone. The dish continued to evolve as each restaurant developed its own distinctive broth, including tomato-based, tonkotsu (pork bone)-based, and shrimp broths.

• Expansion across Japan and overseas: Word of mouth from tourists who visited Hokkaido helped it spread throughout Japan, including Tokyo. It has since become a popular menu item enjoyed overseas as well, including in Korea.