4 ms·

Two different types of curry. The article/image are about Indian restaurants in Japan, which tend to have a large naan and a few small metal bowls of curry. T

by rjh29 4y ago

Two different types of curry. The article/image are about Indian restaurants in Japan, which tend to have a large naan and a few small metal bowls of curry. The one you're talking about is usually known as 'curry rice' (カレーライス) or 'Japanese curry' and has its roots in English beef stew, but with spice powder added. It is eaten over regular sticky white rice, often with a pork or chicken cutlet on top. I personally love it.

bigyikes 4y ago
I tried Japanese curry for the first time in San Francisco a couple of weeks ago. Absolutely delicious. I definitely noticed the English vibes. Actually, it reminded me a lot of Southern US homestyle food. Swap the rice for some potatoes and you could’ve fooled me.
kizunajp 4y ago
You're right! While I was doing the research for this article I found this to be an interesting read on Japanese curry aka カレーライス: https://metropolisjapan.com/the-origins-of-japanese-curry/ https://metropolisjapan.com/the-origins-of-japanese-curry/
- BozeWolf 4y ago
  This is great! Thanks!
dole 4y ago
S&B Golden Curry (Mild, orange box) is what I grew up on as “curry rice.” Onions, potatoes, carrots, beef stew meat, super easy. https://www.sbfoods-worldwide.com/lp/us/golden-curry/ https://www.sbfoods-worldwide.com/lp/us/golden-curry/
sowbug 4y ago
Co Co Curry in Japan is my favorite of the second kind. It's easy to come close at home, as dole says, but the restaurant lets you pick the exact spice level, and they always get the rice just right: sticky enough to carve out with a spoon, but still porous enough that it absorbs the curry sauce. Go Go Curry is also worth a visit, and their US franchises are reasonably authentic. But it's a slightly different style: darker sauce that's more tangy than umami.
- johnwalkr 4y ago
  Co Co is great in how much you can customize it. I always go for very spicy curry with potatoes and fried chicken on top. Go Go is funny in that they list the calories of each meal in terms of rice balls. And some are like 10 rice balls! They used to have a world champion curry, limited to a few orders per day per store [1]. 2.5kg! [1] https://14fourteen.jp/wp-content/uploads/2019/08/b3bb8c6af2d45ce631fa8fa0637a1b05-724x1024.jpg https://14fourteen.jp/wp-content/uploads/2019/08/b3bb8c6af2d...
  - rawicki 4y ago
    For me, my neighbourhood Co Co had completely broken spicyness scale - 3 was not spicy enough, 4 was the most I could eat (and it goes to 10!).
    - sowbug 4y ago
      I worked my way up to 5, but I don't think I'll go higher than 4 in the future. Five was nothing but suffering.
- rjh29 4y ago
  Go Go Curry is Kanazawa-style (thick almost like gravy, served over the rice with cabbage, on a metal bowl). It's very popular and lots of places do that style. If you like it I also recommend Champion Curry and Joto Curry. I agree the rice is quite important. I've tried making it at home with basmati rice and it's not the same.
- seanmcdirmid 4y ago
  Coco yichiban as a few stores in the LA area that are pretty on par with Japanese locations. I visited a branch in Beijing often when I lived in China (after eating there on a trip to Tokyo).

by rjh29 4y ago

bigyikes 4y ago

I tried Japanese curry for the first time in San Francisco a couple of weeks ago. Absolutely delicious. I definitely noticed the English vibes. Actually, it reminded me a lot of Southern US homestyle food. Swap the rice for some potatoes and you could’ve fooled me.

kizunajp 4y ago

You're right! While I was doing the research for this article I found this to be an interesting read on Japanese curry aka カレーライス: https://metropolisjapan.com/the-origins-of-japanese-curry/ https://metropolisjapan.com/the-origins-of-japanese-curry/

BozeWolf 4y ago
This is great! Thanks!

dole 4y ago

S&B Golden Curry (Mild, orange box) is what I grew up on as “curry rice.” Onions, potatoes, carrots, beef stew meat, super easy. https://www.sbfoods-worldwide.com/lp/us/golden-curry/ https://www.sbfoods-worldwide.com/lp/us/golden-curry/

sowbug 4y ago

Co Co Curry in Japan is my favorite of the second kind. It's easy to come close at home, as dole says, but the restaurant lets you pick the exact spice level, and they always get the rice just right: sticky enough to carve out with a spoon, but still porous enough that it absorbs the curry sauce. Go Go Curry is also worth a visit, and their US franchises are reasonably authentic. But it's a slightly different style: darker sauce that's more tangy than umami.

johnwalkr 4y ago
Co Co is great in how much you can customize it. I always go for very spicy curry with potatoes and fried chicken on top. Go Go is funny in that they list the calories of each meal in terms of rice balls. And some are like 10 rice balls! They used to have a world champion curry, limited to a few orders per day per store [1]. 2.5kg! [1] https://14fourteen.jp/wp-content/uploads/2019/08/b3bb8c6af2d45ce631fa8fa0637a1b05-724x1024.jpg https://14fourteen.jp/wp-content/uploads/2019/08/b3bb8c6af2d...
- rawicki 4y ago
  For me, my neighbourhood Co Co had completely broken spicyness scale - 3 was not spicy enough, 4 was the most I could eat (and it goes to 10!).
  - sowbug 4y ago
    I worked my way up to 5, but I don't think I'll go higher than 4 in the future. Five was nothing but suffering.
rjh29 4y ago
Go Go Curry is Kanazawa-style (thick almost like gravy, served over the rice with cabbage, on a metal bowl). It's very popular and lots of places do that style. If you like it I also recommend Champion Curry and Joto Curry. I agree the rice is quite important. I've tried making it at home with basmati rice and it's not the same.
seanmcdirmid 4y ago
Coco yichiban as a few stores in the LA area that are pretty on par with Japanese locations. I visited a branch in Beijing often when I lived in China (after eating there on a trip to Tokyo).