Talk:Japanese curry

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Contents 1 Curry making 2 Introduction 3 Curry Eating 4 What's actually in curry roux? 5 Curry Layout 6 カレー vs. カリー

[edit] Curry making

Seems to me that the way you make curry isn't from a "mix". —This unsigned comment was added by 71.106.169.235 (talk • contribs) .

Your point being? This is how the Japanese tend to make it. Shermozle 10:13, 22 March 2006 (UTC)

It's true. Everyone makes it from a mix, even people in India and Pakistan. Granted, many of them make their own mix of spices, but it's still a mix. --日本穣 11:00, 22 March 2006 (UTC)

Well, I've had the Japanese stuff on numerous occasions, and it is NOTHING like the Southeast Asian original version of the food. It's a greasy, savory thick yellow goo served over rice, with meat and vegetables. No hint of any "southern" herbs or spices. (or at least, none that I could detect). It's made with a cake of some flavoring, grease, and salt and etc. It's quite good, actually, especially when made with plenty of potatoes+carrots, hot dog chunks, and apple pieces.

By the way, the foodstuffs pictured at the bottom of the page in packages (the instant curry and the breadcrumbs) are not Japanese like the caption says. The curry and the breadcrumbs, at least, are Korean. —The preceding unsigned comment was added by 71.136.224.16 (talk • contribs) .

The curry mix is from House, a very well-known Japanese food products brand. The crumbs are definitely Korean, though. ˑˑˑ日本穣 ^{Talk to Nihonjoε} 23:09, 9 May 2006 (UTC)

[edit] Introduction

"It is often criticized as a corruption of a "true" curry by Japan's Asian population due to its sweetness and lack of resemblance to other forms of the dish more directly related to its Indian counterparts."

This comment seems out of place. I think more people in Japan (and around the world) praise their interpretation of the Southeast Asian dish and enthusiastically fill their bellies with it on a daily basis. I am going to delete this sentence.

Yeah, and I would add that talking about "Japan's Asian population" is akin to saying "the US's North-American population." Utterly meaningless. Thank you, brits, for labeling Indians and other sub-Continental peoples "Asian", as if the rest of the freaking continent didn't exist. 38.117.131.2 19:04, 26 July 2006 (UTC)

[edit] Curry Eating

I'm very sorry but I really got hungry after reading this article.

[edit] What's actually in curry roux?

I couldn't find a definitive recipe for curry roux (making it from scratch, not from packets). [1] is the closest I get to a recipe, starting from Indian curry powder. [2] (bottom of page) has some general stuff about the spices in the roux. Richard W.M. Jones 08:26, 21 October 2006 (UTC)

[edit] Curry Layout

"Japanese curry rice is served in a large soup bowl, with white rice mostly on the left side and the curry mostly on the right side" - What is the train of thought here? Surely if, heaven forbid, someone created a dish with the reversed layout (rice on the right and curry on the left), you could crazily rotate the plate 180 degrees... --An 10:13, 14 June 2007 (UTC)

• I believe the thinking is that since most people are right-handed that having the curry on the right makes it more accessible. I highly doubt a left-handed person would get weird stares for turning their plate 180 degrees. It's really just a matter of logistics. 75.111.36.226 21:32, 2 August 2007 (UTC)

• Similarly, if a table is set with forks on the right and knives on the left, you could crazily swap the two after you sit down. It's not about plates being fixed once they're put down, it's about the generally accepted proper way to serve it. —Qousqous 04:56, 28 August 2007 (UTC)

[edit] カレー vs. カリー

The two words (カレー karē and カリー karī) have different meanings in Japan. The Japanese variant of the Southeast Asian dish, which is being discussed here, is without exception referred to as karē, but karī may sometimes be used when talking about a non-Japanese dish. The two are not freely interchangable. I'm removing karī from the opening. TomorrowTime (talk) 08:18, 21 January 2008 (UTC)