Posted on Jul 2, 2014 in Hiroko's Blog, Recipes

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...

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