Collection: Japanese curry

The Japanese curry, called "kare" (カレー), is a unique and popular version of curry which is distinguished by several characteristics:

• Sweetness and flavor : Japanese curry is generally softer and less spicy than Indian or Thai currys. It has a sweet flavor due to the addition of apples, honey or sugar.
  
• Redhead : The base of the Japanese curry is a red, mixture of flour and fat, to which spices are added to obtain a thick and creamy consistency.
  
• Spices : The spices used are less spicy and often include turmeric, coriander, cumin, fenugreek, and cloves, with regional and family variations.
  
• Main ingredients : the main ingredients are vegetables (potatoes, carrots, onions) and meat (beef, chicken or pork). The ingredients are cut into relatively large pieces.
  
• Preparation : Vegetables and meat are often jumped then simmered in water or broth with the red until everything is tender and the sauce is thick.
  
• Served with rice : Japanese curry is almost always served with white rice, called "Kare Raisu" (カレー ライス). The rice absorbs thick sauce, offering a combination of textures and flavors.
  
• Popular variants : KARE PAN: Striped bread of Japanese and fried curry. Katsu Kare: Japanese curry served with tonkatsu (breaded and fried pork).
  
• Various presentations : Japanese curry can be presented with garnishes such as hard eggs, marinated vegetables (Fukujinzuke) or pickles.
  
• Modern adaptations : There are also vegetarian or vegan versions, UDON curry (Udon noodles in a curry soup), and variations using seafood.

The Japanese curry is a comforting and family dish, it is preparing in a few minutes and is in the heart of Japanese cuisine at the restaurant, like at home!