Japanese curry is a one-dish meal that’s beloved by busy homemakers and it’s a favourite of children too. It continues to be a much-loved dish in later life too. Curry powder entered Japan in the second half of 19th century when British merchants set up stores in Yokohama to sell Indian goods. Curry rice gained popularity in Japan receiving the local name kare-raisu. Traditionally it contains vegetables, meat or seafood cooked in a thick curry sauce served over rice. Curry rice is served in a boat-shaped porcelain bowl or in a western-style soup plate. Here we offer a vegetarian version of this piquant dish. Curry powder is a savoury and spicy mixture of coriander, cumin, pepper, chilli pepper, ginger, fenugreek, onion, cinnamon, paprika, saffron, cilantro, turmeric or basil. The list of ingredients depends on the area of origin of the mix. The herbs and spices listed above contain essential oils and biologically active substances inhibiting growth of such dangerous bacteria like pathogenic E.coli or Salmonella. Various peppers serve as powerful appetizers, so savoury and bitter tastes enhance secretion of gastric juices and emphasise the taste of the dish. Cinnamon and ginger are immune promoters and may help you feel better when coming down with a cold. Rice is the basis of this dish providing it with digestible energy. Rice doesn’t contain gluten (except for some fortified products) so it can be used in gluten-free diets. The next time you want to add some eastern flavour to your meals, keep calm and curry on with our tasty Japanese sushi rice balls!
For the Sushi Rice
For the Vegetable Curry
If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.