How does Japanese curry taste?
Japanese curry is quite different from most other curries of the world — it has a thicker consistency and the taste leans on the sweet and savory side. The unique sweetness comes from onions, carrots, and other additions like honey and grated apples.
Japanese curry is relatively mild compared to its Asian counterparts because it is made of an harmonious blend of curry powder and spices in which no particular ingredient stands out. Slightly sweet ingredients such as sautéed onions, grated apples, carrots or honey are also usually added to add sweetness and umami.
The typical Japanese curry is thicker in texture and tastes sweeter but less spicy than its Indian counterpart. The meat of choice is more often pork or beef, differing from Indian curry in which chicken or mutton is usually used.
Curry's taste is often described as earthy and mildly spicy with small hints of umami, depending on the sort of vegetables and meats that are added to it during cooking. Occasionally, curry may also be somewhat sweet, especially in the far south-east Asian versions of the recipe2.
Because the Japanese dishes are made with curry powders and have been adapted to fit Japanese cultural tastes over the years, with the inclusion of fruits and other local ingredients, they are often considered to be less spicy and sweeter than their Indian counterparts, which lean heavily on vibrant spices including ...
Japanese curry has a thick gravy-like texture that is usually milder and sweeter than Indian curry.
Curry powder has a unique flavor due to the combination of both savory and sweet spices. Savory spices like cumin, turmeric, and bay leaf give the curry a deep, earthy flavor while sweet spices, like cinnamon and clove, add brightness and pep.
Heavy doses of cardamom, cayenne, tamarind and other flavors can overwhelm an unfamiliar palate. Together, they help form the pillars of what tastes so good to so many people. But behind the appeal of Indian food — what makes it so novel and so delicious — is also a stranger and subtler truth.
Japanese curry is usually not very healthy, as the sauce is made primarily of fats and carbs with the protein source often deep fried. A single serving of Japanese curry can be upwards of 500 calories, consisting mainly of fats and carbs. This makes it a less than ideal food choice for those trying to stay fit.
The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi.
What is good in Japanese curry?
Things like cauliflower, brocolli, green beans, shimeji mushrooms, okra, aubergine, sweet potato and bell peppers are also great additions or substitutes.
For one, Japanese curry uses curry powder with less spices whereas Indian curry uses a variety of bases such as cumin, paprika, turmeric, and many more. Indian curry is more vibrant and bursting with flavor, while Japanese curry is sumptuous and “umami” but in a more understated manner.
Japanese curry is meant to be mild. Even the commercially bought ones that are labeled hot are not very spicy. Two spices that can bump up the heat without changing the flavour are cayenne and black pepper. A little cayenne pepper goes a long way so be sure to add just a pinch at a time.
Japanese curry contains the basic spices that go into Indian curry, including cumin, turmeric, chili, and ginger, but tends to have a more fruity element, with the addition of apples as a popular ingredient to the mix for a sweeter taste and thicker texture.
White Curry looks very much like cream-based stew, but with one taste of it, you will feel the spicy kick in it. As the dish is finished with fresh milk, it is spicy yet sweet and mild.