Foodie Friday: Japanese Curry

Japanese curry: stew-like curry with meat and vegetables

Japanese curry

Salmon curry

I heart Japanese curry. There’s something about the savory flavor mixed with a sweetness that gets to me. It’s also not too spicy, so even a hotness wimp like me can handle it. The best curry I ate was probably the homemade version that someone ladled out to me in Little Tokyo. However, I’m also a big fan of the Curry House chain.

I do make J-curry at home using those pre-packaged blocks (usually the House Foods brand) from the local Asian store. Somehow, though, it’s always missing the addictive quality that I find at restaurants.

Fun fact: I requested katsu curry as one of my last meals before delivering my first child.

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Comments

  1. sounds so yummy
    is this now one of your child’s favorite meals?

    • Jennifer J. Chow says:

      Definitely tasty. :) Actually, my child does like curry and can handle higher levels of spice than me!

  2. How does Japanese curry differ from Indian Curry? We’re big fans of Indian curry at my house.

    • Jennifer J. Chow says:

      J-curry tends to be sweeter in flavor while Indian curry is spicier (as in hotter and with more varied spices).

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