Japanese Curry

Dating back 150 years when Japanese people were exposed to the dish called curry for the first time. This new cuisine originated in India, but it was actually brought to Japan by the British who had the ingredients shipped from India to create their own style of curry. The Japanese developed it further according to their palates and food culture, now called 'Japanese-style curry'.

Compared to other curries, the most distinctive quality of Japanese-style curry is the sauce's texture, which has a certain thickness with a rich and silky feel. Protein and vegetables are commonly added to the curry. Instant versions of the curry roux is readily available and offers a similar product found in a restaurant.

photo credit <a href="http://www.flickr.com/photos/katnkim/">kat and kim</a>