Learn the Techniques of Famous Restaurants by Tasting Over 10 Curries: Curry University's "Culinary Science" Specialized Course to Launch on 7/18, Utilizing 2026 Trends for Business

Curry Comprehensive Research Institute (President: Takahisa Inoue, Location: Shibuya-ku, Tokyo), which operates the professional training institution 'Curry University,' will hold the 'Comprehensive Department Special Edition: Culinary Science Specialized Course ~ One-Day Intensive Practical Lecture to Master the Second-Generation Keema Curry ~' at Shibuya Cultural Center Ota on Saturday, July 18, 2026.

This course, themed around the 'second-generation Keema curry,' which the Curry Comprehensive Research Institute has declared as the biggest trend of 2026, integrates cooking practice, tasting, and lectures at an advanced level. As a pre-event campaign, the latest trendy curry will be presented. For details, please inquire.

Background of the Event: The 'Second-Generation Keema Curry' Sweeping the Curry Market in 2026

Curry Comprehensive Research Institute, based on hearings and actual condition surveys of over 1,000 related parties and companies including curry manufacturers, the food service industry, curry shops, and retailers, has been announcing curry trends annually.

In the 2026 edition, 'second-generation Keema curry' has been positioned as the biggest trend.

'Keema (Keema)' means 'minced meat' in Hindi and originates from the Persian language meaning 'to chop meat.' While the first-generation Keema curry was a standard menu extending from Western-style curry and home roux curry, significant changes occurred around the mid-2020s.

Due to the prolonged high prices and inflation, Keema curry, which features relatively inexpensive and stable 'minced meat' and 'onions' as its main ingredients, has gained support as a 'savior against high prices' that can be prepared for approximately 300 yen per serving. At the same time, it has also sparked the creativity of chefs and food creators.

'Wa-Keema' combining kombu dashi and sansho, 'White Keema' covered with cheese, 'Black Keema' featuring caramelized onions and roasted spices, 'Yakusho Keema' combined with herbal medicine, and 'Local Keema' utilizing regional ingredients—these diverse evolutions beyond conventional frameworks are forming movements in both the in-house and out-of-house food scenes.

Curry University has planned this course as a place where business professionals, food service operators, and product development personnel can practically acquire the core of this big trend.

Three Features of the Course

Feature 1: Direct Instruction of 'Cooking Techniques' for Second-Generation Keema Curry by an Active Chef

Culinary science specialist lecturer Kazuhiko Yokoyama (Owner Chef of Shonan Soup Curry 'Kurage') will appear. He will actually cook two types: 'Free-style Keema Curry' and 'Japan's Oldest Curry.' The entire cooking process will be explained from the perspective of 'culinary science,' allowing participants to simultaneously experience the scientific basis for why a particular spice is added at a particular timing and the actual changes in taste.

Feature 2: Understanding the 'Structure of Trends' through Tasting by Evolutionary System

Approximately 10 items centered on retort and roux products of the second-generation Keema curry will be compared. By analyzing them by evolutionary systems such as Wa, White, Black, Yakusho, and Local, you can understand 'why this is selling now' from a market perspective. Explanations linked to the latest trend reports of the Curry Comprehensive Research Institute will also be provided.

Feature 3: A Systematic Curriculum Covering the History, Sociology, and Product Science of Curry

From the transition history of Keema curry (First Settlement Period → Spice Curry Boom → Second Generation) to systematically acquiring keywords such as 'Cost Performance, Time Performance, Energy Performance,' 'Hybrid Umami Theory,' and 'Free-style' that describe the 2026 Curry Business. Those who pass the certification exam after completion are expected to be awarded the Curry University certified qualification.

Course Schedule (Total 7 Hours) 10:00-10:30 Curry Overview (Definition, System, Positioning of Second-Generation Keema) 10:30-11:00 History of Curry (Transition History of Keema, First Generation → Spice Boom → Second Generation) 11:00-12:30 Practical Curry Product Science (Tasting and Evolutionary System Analysis of Approximately 10 Items of Second-Generation Keema Curry) 12:30-13:00 Break 13:00-15:30 Curry Culinary Science Practical Training (Cooking and Tasting of Two Types: Japan's Oldest Curry + Second-Generation Keema Curry) 15:30-16:00 Curry Sociology (Consideration of the Impact of Keema on Society and Culture) 16:00-17:00 Certification Exam and Qualification Awarding

Lecturer Lineup Main Lecturer: Takahisa Inoue (Curry University President) A leading figure in the curry industry. After serving as the responsible person for Yokohama Curry Museum, he established Curry Comprehensive Research Institute. He has a track record of leading numerous booms such as Soup Curry, Keema Curry, Butter Chicken Curry, and Spice Curry. He has tasted over 3,000 types of retort curry and conquered over 8,000 stores nationwide. He has authored more than 25 books and is a certified small and medium enterprise diagnostician. Special Lecturer: Kazuhiko Yokoyama (Culinary Science Specialist Lecturer) Owner Chef of Shonan Soup Curry 'Kurage.' Since its opening in 2003, it has received high praise from gourmets in all domains of Soup Curry, Western-style Curry, and Spice Curry for its 'supreme taste.' He has appeared in numerous media outlets such as TV Asahi's 'Shokusai no Ookoku.' After graduating from Curry University and its graduate school, he has fused the 'intuition' of the field and 'culinary theory' at the highest level in the modern curry world. In this course, he will directly instruct the cooking techniques of the second-generation Keema curry.

Event Details Course Name: Curry University Comprehensive Department Special Edition 'Culinary Science Specialized Course' One-Day Intensive Practical Lecture to Master the Second-Generation Keema Curry Date and Time: Saturday, July 18, 2026, 10:00-17:00 Venue: Shibuya Cultural Center Ota Duration: 7 hours (including breaks) Format: Face-to-face (with cooking practice) Participation Fee: 37,000 yen (tax-excluded) *Note: Includes 2,000 yen (tax-excluded) for ingredients Lecturers: Takahisa Inoue (President of Curry University) / Kazuhiko Yokoyama (Culinary Science Specialist Lecturer) Recruitment Capacity: 10 people (first-come, first-served) Application URL: https://currydaigaku.jp/school/ Please apply here About Curry University Curry University is a professional training institution for curry professionals operated by Curry Comprehensive Research Institute. In 2016, the 'Curry Graduate School' was also opened as an upper organization. From the history of the introduction of curry to Japan during the late Tokugawa period to the health effects of spices, product development, and the expansion to urban revitalization, it is a place where you can comprehensively learn about the world of curry. Students from all over the country gather here, and the cumulative number of graduates has exceeded 2,000. It has also established a business tie-up with IICA, the highest peak of Indian culinary schools, and has set up a genuine short-term study abroad course. Official Website: http://www.currydaigaku.jp/ About Curry Comprehensive Research Institute A consulting company specializing in curry. Established in March 2007. It engages in a wide range of businesses including the development of curry products and menus, planning for restaurants and events, producing urban revitalization, providing curry information to the media, and holding cooking classes and lectures. It has a history and track record of over 20 years since 2001, during which it has been ahead of curry trends. The 'Curry of the Year,' established in 2017, has become a place for the birth of new curry trends. Location: 2-25-6-512 Yoyogi, Shibuya-ku, Tokyo