Soup Curry: Sapporo's Distinct Take on Japanese Curry

Soup curry originated in Sapporo, generally traced to the 1970s and 1980s, and it's structurally different from the thick, roux-based Japanese curry rice found nationwide. Instead of a dense gravy, it's built on a thinner, more actively spiced broth, with large pieces of vegetables and meat or seafood served whole in the bowl rather than diced small and simmered into the sauce.

Most soup curry restaurants let diners choose a spice level, a protein, and often extra vegetables separately, making each bowl fairly individualized rather than fixed. It's eaten with a spoon, typically dipping rice (served alongside rather than mixed in) into the broth as you go. Despite sharing a city with Sapporo's famous miso ramen, soup curry is a completely separate dish with its own distinct origin.