We’ve repeated these lines to everyone who’s asked us about curry. From India to Britain to Japan. It’s an Anglo-Japanese version of what we make right at home. There’s no such thing as “curry” in India, but the rest of the world thinks that curry is gravy with meat or vegetables in it. The problem is that we have a lot of dishes like that in India, but none of them can be the poster child for the word “curry”.
Let me paint you a picture. British occupied India. We are in the 1850s. Indian spices enticed the British quite a lot. In fact, they decided to loot our country and take everything they could. That’s how much they loved our spices. They started making “curry powder” and exporting it around the world. This, of course, includes Japan.
Ever since the British got it into their view, the Japanese always considered curry to be a western product. They changed the way it was made, though. Borrowing from the French, they took the idea of the roux. A roux is a mixture of flour and butter/oil which is used to
thicken any broth. Mixed with the right spices, it can be used for multiple dishes, including gumbo.
Japanese curry became famous with the Navy, before spreading to school canteens and then finally becoming a daily staple. Think sushi when you think Japan? Nope. It’s a lot of curry there. They absolutely love it. Like kimchi, Japanese curry can have so many different varieties. It can be spicy or sweet. It can have meat or no meat. Cheese is used to top it off or maybe even mixed right in. It’s all up to personal preference. We make our curry roux mild and with less salt to ensure that everyone can customize it without any problems. Need salt? Add salt or soy sauce. Need spice? Chilli oil is the key!
Japanese curry is mostly eaten with vegetables like garlic, onions, carrots, potatoes and shiitake mushrooms. Other great additions can be sweet potatoes, lotus root, okra (ladies’
finger), peas, zucchini, radish and even beans. It’s literally whatever your taste buds prefer. Meat eaters can have the curry topped with katsu, which is a fried cutlet. Cheese, as mentioned, is great as a topping or mixed in.
The rice can be mixed with or sprinkled with soy sauce and chilli oil. Even something like Furikake (rice seasoning) can be mixed with the rice to elevate the flavour. Finally, top the curry and rice with the green parts of spring onions. This adds a nice crunch and a fresh hit of flavour with the thick and savoury curry.
Buy a bottle of roux from us at our store. Just a click away for a delicious meal.