The difference between Japanese curry and Indian curry is that

The difference between Japanese curry and Indian curry is 1. The taste is different: Japanese curry is more refined, delicate and gentle, and it is ingeniously integrated with local culture. Japanese curry juice, mixed with flour and puree, is a little sticky, accompanied by the fragrance and sweetness of puree, and tastes sweet and greasy. Indian family-made curry tastes ever-changing, free and easy, and has a strong spice flavor; 2. Different conveniences: There is a soup curry in Sapporo, Hokkaido. You don't have to go to a restaurant, you don't have to study hard to cook and buy materials, just heat it up a little and pour it on the rice. When cooking, many families in India freely use those spices to create. Without high cooking skills, you can rarely cook good dishes.

Curry (also known as curry) is a sauce made of various spices, which is common in Indian cuisine, Thai cuisine and Japanese cuisine, and is usually eaten with meat and rice. Curry is a variety of dishes with special flavor.

Curry dishes

For Indians, curry means "cooking a variety of spices together" and may be composed of several or even dozens of spices. The spices that make up curry include red pepper, ginger, clove, cinnamon, fennel, fennel, nutmeg, coriander, mustard, sage, black pepper, turmeric powder, the main color of curry and so on. The mixture of these spices is collectively called curry powder, so the curries made by each family are different according to their tastes and preferences.

Curry homemade curry has many spices, such as clove, cinnamon, fennel, fennel seed, cardamom, coriander seed, mustard seed, fenugreek, black pepper, pepper and turmeric powder for coloring. These spices have their own unique aroma and taste, some are spicy, some are fragrant, and when they are mixed together, whether they are mixed with meat, seafood or vegetables, they will bloom with various seemingly conflicting and coordinated levels and tastes, which is also the most fascinating place of curry.

Curry powder is a mixed seasoning containing more than 15 spices. It is golden yellow. The word "curry" may come from the Indian word "kari", which means "spice". Curry originated in India, and local people mixed different curries with their own spices. Curry powder is usually used to cover other flavors, but a small amount can also be used to improve the natural flavor of food, such as corn bread, boiled eggs, soup and sour cream dip. High-quality curry powder, with strong aroma and spicy taste, does not turn black after heating with oil and tastes good.

At present, there are few curry powder seasonings produced in China, mainly including turmeric, white pepper, Chili powder, fennel powder, cinnamon powder and fennel oil.