The difference between Japanese curry and Indian curry 1. Different taste: Japanese curry is more refined, delicate, mild and skillfully integrated with its local culture. The Japanese curry sauce is mixed with flour and fruit puree. It is a bit sticky and has the fragrant and sweet taste of the fruit puree. It tastes sweet but greasy. Indian home-made curries have ever-changing flavors, are free and easy, and have a strong flavor of spices; 2. Convenience is different: there is a kind of soup curry in Sapporo, Hokkaido. You don’t have to go to a restaurant, you don’t have to work hard to learn cooking skills, and you don’t have to buy ingredients. You just need to heat it a little. Pour over rice and serve. Many families in India use their own free combinations of spices when cooking. Without advanced cooking skills, it is difficult to make good dishes.

Curry (also written as curry) is a sauce made from a variety of spices. It is common in Indian, Thai, Japanese and other cuisines. It is usually eaten with meat and rice. Curry is a variety of variations and specially seasoned dishes.

Curry powder

For Indians, curry means "mixing many spices together to cook", and it may be composed of several or even dozens of spices. The spices that make up curry include red pepper, ginger, cloves, cinnamon, fennel, cumin, nutmeg, coriander seeds, mustard, sage, black pepper and turmeric powder, the main color of curry. The mixture of these spices is collectively called curry powder, and therefore, each family’s curry is different according to their tastes and preferences.

There are many spices in self-made curry, such as cloves, cinnamon, fennel, cumin seeds, cardamom, coriander seeds, mustard seeds, carrots, black pepper, chili peppers, and spices used for coloring. Turmeric powder? etc. all belong to this category. Each of these spices has its own unique aroma and taste. Some are spicy and some are fragrant. They are blended together. Whether they are paired with meat, seafood or vegetables, they are blended together to create diverse layers that seem to conflict but also harmonize with each other. And the taste is the most intoxicating part of curry.

Curry powder is a seasoning mixture containing 15 or more spices. It is golden yellow. The word "Curry" may be derived from the Indian word "kari", which means "spice". Curry originated in India, and the locals mixed different curries with their own spices. Curry powder is often used to cover other flavors, but can also be used in small amounts to enhance the flavor of foods such as cornbread, stuffed eggs, soups, and sour cream dips. High-quality curry powder has a strong and spicy flavor. It does not change color and becomes black after being heated with oil.

Currently, there are few curry powder seasonings produced in my country, mainly including turmeric, white pepper, chili powder, fennel powder, cinnamon powder, fennel oil, etc.