When Dave Watson went to work in Japan after college, he was anticipating a steady diet of sushi and ramen. Sure enough, those favorites filled storefronts and vendor carts just like he'd imagined. But he was surprised by another dish that rivaled those staples in popularity: curry. Specifically, Japanese curry rice.

"Karei-raisu" was everywhere. Japanese curry shops dotted the landscape wherever he visited, and dozens of brands of curry roux filled entire aisles of store shelves like pasta sauce in the U.S., with variations ranging from sweet to spicy to fire-breathing hot.

Then it dawned on him: curry in Japan is what spaghetti or pizza or tacos are in America. A simple but satisfying traditional family favorite. A filling meal on the go during a busy workday. A communal dining experience after class or at a ball game.
 
And like pizza or tacos in the U.S., Japanese curry is a borrowed cuisine from another country. In fact, twice borrowed--the version of curry beloved by Japanese today actually came to the country in the mid-1800s when the emperor at the time, Meiji, opened Japan up for trade to Britain. The English version of curry had itself been borrowed and "Anglified" during the country's colonial rule in India.
 
Japanese curry, then, was a fusion food before the term even existed: fairly simple, usually made with beef or chicken and mixed with vegetables like potatoes and carrots. But then, surprisingly spicy, with a smooth, thick sauce that adds a slight bite as it glides on the tongue. Overall, a taste that is satisfyingly hearty yet robustly healthy. It quickly became a favorite of Dave and his American counterparts who were living and working in Japan, and curry meals together became a backdrop to countless memories with friends and colleagues.
 
So then it hit him: why wouldn’t Japanese curry be just as popular here in America, like tacos and pizza? And in the same way Howard Schultz experienced an epiphany in Italy about coffee as an experience rather than just a beverage, Dave realized Japanese curry was not just a food, but a part of life’s fabric in Japan, something he wanted to share when he came back.

With that, Wattage Curry was born: simple and hearty for the prudent and practical times we live in; spicy and healthy for the vigor and success we continue to aspire to. How All-American is that?