Japanese curry is generally not too spicy, so it is sweeter, more delicate, delicate and mild. Indian curry, spicy and spicy.

To put it simply, Japanese curry juice is mixed with flour and fruit puree, which is a bit sticky and accompanied by the fragrant and sweet fruit puree. The taste is sweet and greasy. In addition, Japanese curry is made with curry cubes. Mainly, the proportion has been adjusted, and it is simple and convenient to operate. Japanese people usually make curry into the oily curry cubes found in supermarkets. The method is simple. Whether it is grilled chicken, beef or vegetarian dishes, just add the oily curry cubes at the end and stir. Stir well and serve with rice.

Instead, the Indian curry sauce is not sticky and is mixed with coconut milk. When I first took it into my mouth, I didn't feel it was very spicy. But the more you eat, the more spicy you feel. When making curry meals, you also need to add salt, MSG, etc. There is generally no fixed formula. Many families use those spices to freely combine and create when cooking. There is no skilled cook. Skills are rare in making good dishes.

Japanese curry is made from the thickened roux commonly used in French cuisine, which is often used to make soups, and the spices tend to be South Indian-style. Although European-style curry is relatively rich, curry can not only be eaten with rice, but can also be used as a soup base for noodle soups such as ramen and udon noodles. This aspect is quite different from curry in other places.

Curry was in the hands of the Japanese, and curry powder and curry cubes that could be mass-produced appeared. Although it no longer tastes as varied and as carefree as home-made curry in India, it is more convenient and saves time. You don’t have to go to a restaurant, learn cooking skills, or buy ingredients. You just need to heat it slightly, pour it on rice and it’s ready to eat. Curry has therefore become a delicacy that ordinary people can enjoy at any time.