What is Japanese curry (kare-raisu: curry and rice) anyways? It is a little bit thicker, more like stew-ish texture than Indian curry. I heard that curry and rice was introduced to Japan in late 1800’s for the first time from England. But does it matter? Not really. Most importantly, I know this thing is delicious and that’s actually all that matters. It is one of Japanese soul foods if you ask me “what the hell is Japanese curry?” Today I used sweet onion, carrots, potatoes, cauliflower, mushrooms, tomato sauce, cumin, curry power, cinnamon, Theo chocolate (85% dark) and super finely ground Starbucks Kenya coffee beans. I think chocolate and coffee add rich body to the curry.
Every time I make Japanese style curry and rice, vivid memory of my mom cooking curry flashes back in my head. Cold and windy day in Tokyo, I come home from school, and as soon as I open the door, this warm, spicy and familiar smell drifts out from the kitchen. I love any kind of curry, Indian, Thai, Malaysian, Pakistani, Java, Indonesian…but my mom’s curry is simply the best.
Have you eaten? 