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[Kaladin]

Japanese curry? Is that like Indian spaghetti?

the fuck?

 

[Sous Chef]

the fuck?

I've never in my life heard of Japanese curry powder. What do they do that makes it "Japanese"? I'm sticking with Indian spaghetti until actually shown the secret ingredient(s) that makes it Japanese.

 

[NCsker]

Japanese curry? Is that like Indian spaghetti?

I got your Japanese Steph curry right here

 

[Kaladin]

I've never in my life heard of Japanese curry powder. What do they do that makes it "Japanese"?

Japanese curry is defined by adaptation, not origin. The dish is a domesticated Western curry filtered through Japanese taste, industrial food science, and home-kitchen constraints.

1. Route of transmission
Introduced via the British Navy during the Meiji period, not directly from India. The British version already emphasized flour-thickened sauces over spice-forward gravies. Japan inherited that baseline and standardized it.

2. Thickened sauce
Japanese curry is a roux-based stew. Flour and fat create a dense, glossy texture closer to gravy than soup. This single trait separates it from Indian, Thai, and Southeast Asian curries.

3. Mild, integrated spice
Spices are blended, muted, and backgrounded. Heat is optional and controlled. Aromatics serve warmth and sweetness, not sharpness or burn.

4. Sweet–savory profile
Apples, honey, sugar, or caramelized onions are common. Umami and sweetness dominate; acidity and bitterness are suppressed.

5. Ingredient minimalism
Canonical vegetables: onion, carrot, potato. Proteins: beef, pork, chicken. Variations exist, but the core is narrow and repeatable.

6. Industrial standardization
Flavor is codified through shelf-stable curry blocks. Brands like S&B Foods turned curry into a calibrated, foolproof system. Home cooking converged around identical results nationwide.

7. Rice-first construction
Short-grain Japanese rice is the anchor. Curry is poured over rice, not eaten with flatbread. Texture and flavor are engineered to pair with rice starch.

8. Comfort-food function
Japanese curry is not celebratory or ceremonial. It is weekday fuel: school lunches, cafeterias, home dinners. Reliability outranks expression.

Summary
Japanese curry is Japanese because it is standardized, thickened, mildly spiced, sweet–savory, rice-centric, and optimized for consistency over intensity.

 

[CornFed Gregger]

View attachment 65786

Rufiiiii-oooooooooo

 

[Sous Chef]

So

Japanese curry is defined by adaptation, not origin. The dish is a domesticated Western curry filtered through Japanese taste, industrial food science, and home-kitchen constraints.

1. Route of transmission
Introduced via the British Navy during the Meiji period, not directly from India. The British version already emphasized flour-thickened sauces over spice-forward gravies. Japan inherited that baseline and standardized it.

2. Thickened sauce
Japanese curry is a roux-based stew. Flour and fat create a dense, glossy texture closer to gravy than soup. This single trait separates it from Indian, Thai, and Southeast Asian curries.

3. Mild, integrated spice
Spices are blended, muted, and backgrounded. Heat is optional and controlled. Aromatics serve warmth and sweetness, not sharpness or burn.

4. Sweet–savory profile
Apples, honey, sugar, or caramelized onions are common. Umami and sweetness dominate; acidity and bitterness are suppressed.

5. Ingredient minimalism
Canonical vegetables: onion, carrot, potato. Proteins: beef, pork, chicken. Variations exist, but the core is narrow and repeatable.

6. Industrial standardization
Flavor is codified through shelf-stable curry blocks. Brands like S&B Foods turned curry into a calibrated, foolproof system. Home cooking converged around identical results nationwide.

7. Rice-first construction
Short-grain Japanese rice is the anchor. Curry is poured over rice, not eaten with flatbread. Texture and flavor are engineered to pair with rice starch.

8. Comfort-food function
Japanese curry is not celebratory or ceremonial. It is weekday fuel: school lunches, cafeterias, home dinners. Reliability outranks expression.

Summary
Japanese curry is Japanese because it is standardized, thickened, mildly spiced, sweet–savory, rice-centric, and optimized for consistency over intensity.

So a classic French culinary staple makes the dish Japanese? Gotcha.

 

[Kaladin]

So

So a classic French culinary staple makes the dish Japanese? Gotcha.

No. A French technique does not make the dish Japanese. The technique is incidental. What makes it Japanese is selection, constraint, and systemization.

France uses roux as a flexible tool inside an expressive cuisine. Japan uses roux as a locking mechanism—to freeze flavor, texture, and outcome.

Key distinctions:

• Technique vs. purpose
  Roux in French cooking enables variation. Roux in Japanese curry enforces uniformity.
• Culinary philosophy
  French cuisine privileges chef judgment and situational adjustment. Japanese curry privileges repeatability, predictability, and mass competence.
• Industrial codification
  Japanese curry is not just cooked; it is manufactured. Flavor is engineered, portioned, branded, and nationally standardized.
• Cultural function
  French roux supports haute cuisine and sauces. Japanese curry supports institutional feeding: homes, schools, cafeterias, the military.
• Taste hierarchy
  French cuisine tolerates bitterness, acidity, and sharp contrast. Japanese curry suppresses them in favor of rounded sweetness and umami.

The dish is Japanese because Japan took a foreign method, stripped it of expressiveness, optimized it for rice, scaled it industrially, and embedded it into daily life.

That transformation—not the roux—is the point.

 

[Kaladin]

So

So a classic French culinary staple makes the dish Japanese? Gotcha.

P.S. just use chatgpt yourself and stop being passive aggressive

i reported you for being vaguely passive aggressive homosexual

 

[herbsinator]

P.S. just use chatgpt yourself and stop being passive aggressive

i reported you for being vaguely passive aggressive homosexual

Mod here. Sous Chef has been banned for impersonating a chef.

 

[Kaladin]

Mod here. Sous Chef has been banned for impersonating a chef.

Unbelievable I can’t believe that guy

 

[Sous Chef]

P.S. just use chatgpt yourself and stop being passive aggressive

i reported you for being vaguely passive aggressive homosexual

I reported your mom for being aggressively orally fixated

 

[Sous Chef]

P.S. just use chatgpt yourself and stop being passive aggressive

i reported you for being vaguely passive aggressive homosexual

"Japanese" curry sounds like the gayest thing ever and you apparently love to put it in your mouth a lot too

 

[2010sarenevercomingback]

 

[Irv]

OP is correct. Can confirm Japanese curry is amazing.

 

[Sous Chef]

OP is correct. Can confirm Japanese curry is amazing.

The funny part to me is I learned how to make "Japanese" curry about four decades ago but it was just called fusion cooking back then.

 

[RoyKent]

This little prick could be good somewhere on the pitch. He’s fast as fuck and carries a 4.5 GPA. Maybe relegate him till his balls drop.

 

[Kaladin]

The funny part to me is I learned how to make "Japanese" curry about four decades ago but it was just called fusion cooking back then.

We call it Japanese curry now grandpa

 

[Sous Chef]

We call it Japanese curry now grandpa

You can put roux in your spaghetti and call it Japanese spaghetti too for all I care.

 

[Frogsker30]

Hope colander takes him under his wings and teaches him the way of the rizz

 

[Kaladin]

You can put roux in your spaghetti and call it Japanese spaghetti too for all I care.