4 Differences between Japanese Curry and Indian Curry, from Color to Taste
Curry or curry is a soup that is popular in the world. This dish is famous for the aroma and taste of various spices.
There are several types of curry that are often found, two of which are Japanese curry and Indian curry.
Although both are curry dishes, Japanese curry and Indian curry have some differences.
Check out four differences between Japanese curry and Indian curry , as presented by Anthony Sebastian, owner of Japanese curry restaurant Currysuu! the following.
1. Color
Anthony said, Japanese curry has an even color in the form of dark brown. In contrast to the common Indian curry served with different colors.
"Indian curry can be different, the color can be yellow or reddish," said Anthony to The Newbie Food.
2. Scent
Japanese curry and Indian curry are both made using a mixture of spices. However, the spices used to make Japanese curry are not as much as the spices in Indian curry.
This makes the aroma produced by the two curry dishes different.
"Indian curry smells more pungent than Japanese curry. Indian curry has stronger spices, if Japan can still tolerate the spices," said Anthony.
3. Ingredients
The ingredients used to make Japanese curry and Indian curry are almost the same. However, there is one ingredient that is only used in Indian curry recipes, namely coconut milk.
In contrast to Indian curry which uses coconut milk as a thickener, Japanese curry uses flour and butter as a thickener for the soupy food.
4. Taste
The various spices used by these two curries from different countries produce different flavors as well.
According to Anthony, there is no real taste of Japanese curry. This Japanese specialty food is famous for its savory, while the level of spiciness or sweetness depends on the person who cooks it.
Unlike Japanese curry, Indian curry is known for its distinctive savory and spicy taste.
"Indian curry is more spicy because of the spices. It is more stinging on the tongue," said Anthony.
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