ウィリアム・スミス・クラーク
Karē is commonly eaten as a rice dish in Japan, karē raisu (curry rice). The oldest mention of a dish called raisu karē (literally 'rice curry') - but in the misspelling taisu karē - on Japanese soil is in Japanese cookbooks of 1872. It was also described in an 1872 report, according to which foreign experts ate this at the Tokyo branch of the Hokkaidō prefectural government. However, the word was popularized by US - Professor William S. Clark who was employed at the Sapporo Agricultural College (now University of Hokkaido) in 1877. For 1873, there was a dish called Kare raisu (curry rice) on the menu of the Imperial Japanese Army Military Academy. Since its introduction it was reinvented with ingredients from Japanese cuisine to make it suitable for Japanese tastes.