Surviving Beyond Classic Curry: Curry University Hosts '2nd Generation Keema' Workshop on July 18

Curry University, a professional training institution operated by Curry Research Institute (President: Takahisa Inoue, located in Shibuya-ku, Tokyo), will host a special session of its Comprehensive Department, 'Culinary Studies Course: A 1-Day Intensive Practical Workshop to Master 2nd Generation Keema Curry,' at Shibuya Cultural Center Owada on July 18, 2026.

This workshop is the most practical program in Curry University's history, highly integrating cooking practice, tasting, and lectures, focusing on '2nd Generation Keema Curry,' which Curry Research Institute has identified as the biggest trend of 2026. Participation is limited to 10 individuals.

Background: '2nd Generation Keema Curry' Dominating the 2026 Curry Market Curry Research Institute announces annual curry trends based on interviews and surveys with over 1,000 stakeholders, including manufacturers, the restaurant industry, and retailers. For 2026, the institute identified '2nd Generation Keema Curry' as the top trend.

'Keema' means 'minced meat' in Hindi, originally derived from a Persian word for 'chopping meat.' While the first generation of keema was a staple menu item, significant changes emerged in the mid-2020s. Amidst prolonged inflation, keema curry, centering on relatively affordable 'minced meat' and 'onions,' has gained support as a 'savior against inflation, cookable for about 300 yen per serving,' while also unleashing the creativity of chefs and food creators.

From 'Japanese Keema' with kelp stock and Japanese pepper, 'White Keema' covered in cheese, 'Black Keema' featuring caramelized onions and roasted spices, to 'Medicinal Keema' using herbal medicines, and 'Regional Keema,' the trend is expanding beyond traditional frameworks in both home and dining scenes.

Curry University designed this workshop to provide business professionals, restaurant owners, and product developers with practical knowledge of this major trend.

Three Features of the Workshop: Feature 1: Direct instruction on 'Cooking Techniques' from an active chef. Instructor Kazuhiko Yokoyama (Owner Chef of Shonan Soup Curry 'kurage') will demonstrate two types of curry: 'Freestyle Keema Curry' and 'Japan's Oldest Curry.' He will explain the entire cooking process from a culinary science perspective, allowing participants to experience the scientific basis behind spice addition and taste changes.

Feature 2: Understanding 'Trend Structure' through comparative tasting. Participants will compare approximately 10 products, mainly retort and roux products, analyzing them by evolutionary lineage (Japanese, White, Black, Medicinal, Regional) to understand from a market perspective why these items sell now.

Feature 3: A systematic curriculum covering curry history, sociology, and product studies. Participants will comprehensively master the history of keema curry (1st phase to spice curry boom to 2nd generation) and key business terms for 2026, such as 'cost-performance/time-performance/energy-performance,' 'Hybrid Umami Theory,' and 'Freestyle.' Successful candidates in the final certification exam will be awarded a Curry University qualification.