| While eating curry rice, Mr. Leach suggested, “This would taste even better with miso in it.” Following Mr. Leach’s idea, a delicious curry rice with country-style granulated miso was created. |
This excerpt is from Ms. Kaneko Yanagi’s article “As I Remember,” published in the magazine “Mingei” (August 1970 issue).
Mr. Leach:
Bernard Leach, a British ceramic artist, conducted pottery activities inside the Yanagi residence from 1916 to 1919.
miso:
Miso is a traditional Japanese seasoning made by fermenting soybeans, salt, and sometimes rice or barley. It has a rich flavor and umami, with a characteristic balance of sweetness and saltiness.
The discovery of this short passage became the catalyst for the significant revitalization of Abiko city.
Nowadays, “Shirakabaha’s Curry” can be enjoyed in three restaurants within the city, and “Shirakabaha’s Curry Retort Pouch” is available in 140 locations nationwide. Its origin lies in the beginning of Mrs. Kaneko’s story mentioned above.
In 2001, a local historian came across this passage and suggested to Mr. Takayuki Ishido, a local supermarket owner and food researcher, the idea of reproducing this curry. This encounter became the spark for the birth of “Shirakabaha’s Curry.” From there, Mr. Ishido embarked on a research journey to recreate “Mrs. Kaneko’s Curry.”
However, there was no specific recipe for “Mrs. Kaneko’s Curry.” Mr. Ishido painstakingly studied the food ingredients and menus of early Taisho era, thoroughly researched the food situation in Abiko at that time, and eventually identified the curry powder used in Japan during that period (C&B Pure Curry Powder).
Mr. Ishido fondly recalls his visits to Abiko’s library during his research process. Every December, a six-year trial and error of “Mrs. Kaneko’s Curry” tasting sessions were held at the “Interesting White Birch Club” in the Shirakabaha Literature Museum. Finally, in 2006, the curry that closely resembled what Mrs. Kaneko might have served to figures like Naoya Shiga and Saneatsu Mushanokouji at the Sanju-sou residence came to fruition.
During this time, the proposal from citizens to the “Kouenzaka Design Competition” by the NPO “Tellus Abiko” (now Terrace 21) suggested naming this curry “Shirakabaha’s Curry” and using it as a means of revitalizing Abiko city. This led to winning the “Shirakabaha Literature Museum Award,” and with the cooperation of Mr. Ishido, the path towards realizing “Shirakabaha’s Curry” began. In 2005, with support from the city and Shirakabaha Literature Museum, a citizen group was established, which is now known as the “Shirakabaha’s Curry Promotion Association.”
In March 2007, during the Abiko City Citizens’ Activities Fair, 300 servings of “Shirakabaha’s Curry” were served to citizens over two days, marking its debut. In May of the same year, the first restaurant featuring this curry started serving the Shirakabaha’s curry.
The key conditions for this curry were the use of local vegetables, domestically-produced meat, miso as a secret ingredient, and C&B Pure Curry Powder. The focus was on local production and consumption, safe meat, and the authenticity of flavors from that time. At the Cultural Lecture, Mr. Ishido delivered a lecture titled “The Secret Story of Recreating the Shirakabaha’s Curry,” accompanied by a tasting event.
In August 2008, the long-awaited “Shirakabaha’s Curry Retort Pouch” was released, and later, it was recommended as an “Abiko City Local Product.” Two years later, in August 2010, “Shirakabaha’s Curry Pasty” also became available.
This community revitalization effort has been made possible through the understanding and support of the Yanagi, Shiga, and Mushanokouji families, as well as the cooperation of many stakeholders and citizens of Abiko. Encouragement from the media and local information publications played a significant role.
“Shirakabaha’s Curry” aims not only for commercial revitalization but also for promoting artistic and cultural activities, including Shirakabaha literature, ensuring food safety and education, supporting local farmers through local production and consumption, regenerating Lake Teganuma, and promoting the cultural sphere of Lake Teganuma.
In one plate of curry rice, there is an abundance of various spices beyond just curry and rice.