Today the temperature in NY is soring at around 93 degree. The end of summer is not yet here. How about sicy curry rice for your dinner tonight with a cold glass of Riesling. If today does not work for you, try the dish during the rest of this week. The temperature stays the same. Please check out my HOW THE JAPANESE MADE CURRY RICE THEIR OWN https://zesterdaily.com/cooking/japanese-curry-rice/ on Zesterdaily.com. There is a recipe for you to enjoy the dish and...
Read MoreTime for Japanese Curry
I am now writing about Japanese curry – its rich history, flavor and texture. When it is published on a particular site, I will guide you to there. While sitting at the computer and thinking and writing about Japanese curry, I was urged to make it for tonight meal. I remember that I had a shrimp curry recipe in my cookbook, The Japanese Kitchen, so I opened its page. I did not have half of the ingredients listed in my recipe, but I decided to make one with the...
Read MoreJapanese curry – very hot (popular)!
Japanese curry is hot. It is not Indian curry, nor South East Asian curry. Japanese curry has its own unique taste and texture. How curry came to Japan and became a national dish is a fascinating story. The British who staitioned in India during 18th century brought back a variety of spices to England. People back there instantly loved the new spices, but there was one problem. The British did not know how to combine different spices for use in different...
Read MoreCurrying Favor by Sam Shifton
Curry preparations reached Japan around the end of the nineteenth century and the beginning of 20th century, and quickly became popular. Interestingly, curry was not introduced by Indians but…. by Westerners, probably the British, who brought curry dishes from their Indian colony. So, Japanese curry is unique in flavor and texture. Click the above link and find out more about Japanese curry. In The Japanese Kitchen you will find my mom’s delicious curry (page...
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