Japanese Curry

Japanese Curry

Curry was introduced to Japan in the late nineteenth century by the British.
In reality, it was western stews mixed with curry powder.

Japanese people adapted curry to their own version, in 3 major variations: curry rice, karē udon and karē-pan.

  • Sansho Berries
    <p>Sansho has been used as a natural preservative for meat and fish since antiquity (preventing unpleasant smells and deterioration) and afterwards to stimulate appetite. Collected still green in May, red in July and August, these berries of sansho grape - sometimes called “lemon pepper” - cultivated by Kaneichi, are different because of their inimitable fruity taste, a tasty mix of citronella, lemon and mint, with spicy notes very peppered. This berry, from the rutaceae, is a citrus. Consumed as it is, it gives an anesthetic feeling on the tongue, with a little tickle reminding of sparkling. Its elegant fragrance and special spicy taste have made it an essential condiment and spice for Japanese cuisine today. It spices up a meat or fish tartare, a mayonnaise, a grilled fish or why not a chocolate dessert. A unique experience!</p>

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Curry is now found in every Japanese household, restaurant and caterer.
However, it is quite different from most other curries in the world, due to its thicker consistency and sweet and salty taste.
Sweet taste notes come from the onions, carrots, honey and apple pulp. There are many variations of Japanese curry, depending on the region and household, but the most basic one uses chicken.
Its major characteristic comes from the roux made for its preparation.

The curry roux lends a unique depth of aromatic spice flavor and creaminess to the dish. Each brand of curry roux generally offers three levels of spiciness: mild, medium or hot, but the level of spiciness is not nearly as strong as that of Thai or Indian curry.

You can add your own twist to Japanese curry by adding mashed bananas, orange or apricot marmalade, yogurt, butter, chocolate, sake...