Q: I love Japanese curry. But I want to eat the real thing. What Indian Dish gave rise to Japanese curry which is a curry sauce with meat and vegetables poured over white rice. Can I order this at most Indian Restaurants?
A: I am a former chef, and worked in Japan and I must say there curry is based more on the adapted Chinese method, but they use Indian curry powders more than the malay ones the Chinese use, Malay will have less cumin and more star anise, fennel and black cardamon in it and they prefer it thinner ir with coconut milk. The S&K or Vermont variety's in Japan are a combination of japanese tastes, Indian flavours and local ingredients, Japanese currys tend to be spicier and sweeter than other non Indian Asian styles, a bit thicker and used on almost every dish from chicken to beef, seafood and on noodles like Udon, Soba and Ramen. Your not going to find this style in an Indian restaurant, a mild curry from Mumbai or one known as Madras is as close as it comes to Japanese outside the Japanese population.