Do you like chicken curry? Do you like the traditional one with a blend of various spices? Japanese curry is mildly flavored chicken curry with carrots and potatoes. It is also known as one of Japan’s national dishes, alongside ramen. The Japanese curry is much loved among the locals. It offers a range of fantastic flavors and a beautiful color that you wouldn’t be able to resist. Continue to what does Japanese curry taste like below.
Curry, the British and Indian dish with a long history, became a fancy dish in Japan centuries ago. Up until the 1980s, it was only eaten by adventurous people who were willing to spend money on exotic products. Making curry was quite complicated, as the cooking process required starting with stir-frying the powder, and was not commonly found in ordinary restaurants and families.
The first affordable Japanese curry powder known as “Bee Curry” was created by a person named Yamatoya. This is greatly lower than the production cost. Not only does Berry Curry powder make the Japanese curry taste great, but it’s something everyone can appreciate considering that it’s now more affordable.
Japanese curry has a mellower flavor than Indian curry and it can taste quite different depending on its spiciness. Some people like to add extra ingredients that provide a distinct flavor and texture to their dish when cooking Japanese curry. Often, these same people will add their own secret ingredients to the dish.
Here are some curry recipes that experts in Japan use regularly.
1. Oyster sauce: In a TV interview with Japanese curry experts, they especially mentioned oyster sauce as one of the secrets behind delicious curry. This is one of the most common condiments in curry. It’s used as both a seasoning and a thickener. According to them adding about half a spoonful of oyster sauce to curry for 3 to 4 could make it smell and taste even better.
2. Pure cocoa powder: According to curry experts, another important ingredient to be used with curry dishes is cocoa powder, which can help accentuate the flavors of the dish. Just like oyster sauce, by adding 5g to 10g of pure cocoa powder to curry cooked for 3 or 4 people, you can enhance the flavor.
3. Yogurt: Using yogurt that has a slightly sour taste is the secret to adding some tartness to your curry. The sourness will help balance out the sweetness of the vegetable mixture. This creates a balance of flavors in your meal.
As well as enhancing the original flavor of curry, yogurt can be used to neutralize the spiciness of a dish, perfect for those who prefer a more delicate taste. Yogurt is also known to have many other health benefits and is often paired with curry to bring out its rich, complex flavors. If you don’t want to buy yogurt, try using vinegar as an alternative option.
As Japanese curry became a popular household dish, many secret rules for making and eating Japanese curry emerged as well. Below are some of those interesting practices and controversies:
Japanese commonly eat curry with Japanese pickles “tsukemono”. The Japanese phrase “tsuke, tsuken” is translated to mean “to pickle, then eat.” Curry already has acidic flavors but these spices contribute to the sourness of the dish.
The use of those same in this dish brightens the taste and complements chicken or vegetable curry. The two had been unexpectedly successful in the beginning. Therefore has slowly become a regular item for the common people.
Some people enjoy mixing curry and rice together. Others enjoy eating their curry in a spoonful by spoonful fashion. Japan’s curry culture has always been a hot topic of conversation
Although, some people think that the original method is very messy and would waste the deliciousness of curry. While others think it is just as meaningless and troublesome to separate them if they would just end up mixing together in the mouth. For now, the general public tends to favor the latter.
The expression “overnight curry tastes even better” is often used by chefs in Japan. Leaving curry at room temperature for a night is the best way to make it more delicious. The ingredients will not only fully absorb the sauce, but also remove some of the offending tastes that the Japanese dislike, making it more appetizing for them.
However, curry goes bad easily if kept at room temperature, Reheating curry may not be enough to rule out food poisoning. Therefore, it is recommended to put the food inside the refrigerator out at night.
Although not popular in most countries, Japanese curry has some unique aspects that make it different from its more well-known Thai or Indian counterparts.
Firstly, Japanese curry is served with a type of rice called Japonica instead of the typical Indica rice. Japonica rice is short-grained Asian rice that is stickier, sweeter, and sweeter than other varieties. Whereas, Indica Rice is long-grain, India’s most popular white rice, and has a stronger aroma than other types of produce.
Secondly, Japanese curry roux is a thick, sugary sauce with vegetables that are cooked in spices. It is prepared for up to several hours. Japanese curry is served in soups, stews, curries, or meat dishes.
For regional Indian curries, the ingredients vary to suit the tastes of different regions. For example, Northern Indian curries have fewer vegetables and more meat than Southern Indian curries. Their thickness is also very different than that of Southern Indian curries.
Thai curries can be easily prepared. It has a lighter consistency much like a soup. The flavors are typically more intense and complex, with an emphasis on the sweeter foods like coconut milk, tamarind, and lime leaves.
Japanese curry is mildly spiced with a bit of a kick and the sweetness of the vegetables and meat comes out in the thick sauce. This makes it unique and popular among Japanese and many Asian countries.