Japanese curry may look simple: white rice, thick brown sauce, vegetables, and usually some kind of meat. But for many visitors, the first bite is surprising. Japanese curry is usually thicker, milder, and more savory than many curries found elsewhere in Asia. It often has a gentle sweetness, a rich texture, and enough spice to be warming without necessarily being very hot. More importantly, curry in Japan does not feel like an exotic foreign dish. It is everyday food. People eat it at home, in school lunches, at casual restaurants, in curry specialty shops, and even at beef-bowl chains. Supermarkets ...
