Sūpu karē

Sūpu karē or soup curry is a watery, brothy curry sauce that is usually served with big pieces of meat such as chicken legs and coarsely cut, chunky vegetables. The earliest versions of the dish contained spices from India and Sri Lanka, but today, cooks are using ingredients from Indonesia and China as well. Sūpu karē was invented in 1970 in Ajanta, a restaurant in Sapporo, Japan. However, it didn't receive much attention until 2002, when hundreds of restaurants serving the dish started popping up all over the major cities of Japan. Sapporo still remains the number one spot for sūpu karē lovers, with more than 250 restaurants serving the dish. The most common bases for the soup are based on tomatoes, seafood, or chicken. The dish is traditionally served with a side of rice, which can be white or yellow. Most of the restaurants serve lassi as an accompanying drink, clearly signifying the influence of Indian cuisine on sūpu karē.