Oishinbo - Vol. 12 Ch. 108 - Japanese Curry (Part 1)

[MangaDex]

 

[brndndss]

as someone of indian descent, ive never had a "watery" curry and my family never used flour as roux, they never used a roux at all in fact. though like they said, there isnt a standard way to make it

 

[Mugiwara325]

as someone of indian descent, ive never had a "watery" curry and my family never used flour as roux, they never used a roux at all in fact. though like they said, there isnt a standard way to make it

That's the magic of 'curry' as a concept. Growing up, my family would always have Southeast Asian watery curries. It wouldn't be until later in life that I encountered floury roux curries from Japan and Britain, then dry curries from India, all of which can be called 'curry'.

Each is delicious in their own way and satisfy different types of texture cravings.

 

[Moonman94]

I prefer my curry thick with carrots, potatoes, and dark meat chicken

 

[Babymech2]

This is the kind of outlandish tragic backstory that you won't get anywhere else

 

[babibola]

as indonesian, our curry actually have more varieties..
yes we have watery curry, but we also have our thick and even dry curry
thick curry usually we called it gulai tho

 

[Mugiwara325]

as indonesian, our curry actually have more varieties..
yes we have watery curry, but we also have our thick and even dry curry
thick curry usually we called it gulai tho

True, there are lots of varieties. Even 'gulai' can have variations from thick and creamy to watery. (It's basically the Southeast Asian version of curry.)

I wonder if it's perhaps a regional thing then. I'm Malaysian, and most gulai I've encountered are more watery, with thick gulai existing but not the most common.

 

[deenzfan12]

Loving this man's willingness to get a group of strangers in in his family drama but I guess that's every character in this manga LOL
Korean curry is Japanese curry (colonization, eh) so that's what I grew up with. A side of kimchi is a must... the flavors are made for each other like PB&J to me! Seems like Japanese folks use benishoga to similar effect.

 

[d_a_renoir]

About the Indonesian curry's rice, I kind of don't think it's Basmati. Maybe this is just terminology problem, because not all long grain rice is called basmati. The standard Southeast Asian rice is the Jasmine rice. Or if not, it's very closely related local varieties that has other names, since Jasmine rice seems to be from Thailand specifically.
The Indian Basmati rice is not commonly farmed in the Southeast asian regions.

 

[Mugiwara325]

About the Indonesian curry's rice, I kind of don't think it's Basmati. Maybe this is just terminology problem, because not all long grain rice is called basmati. The standard Southeast Asian rice is the Jasmine rice. Or if not, it's very closely related local varieties that has other names, since Jasmine rice seems to be from Thailand specifically.
The Indian Basmati rice is not commonly farmed in the Southeast asian regions.

Fair observation. I got a bit too complacent with the food from my own region it seems.
You're right, jasmine rice would be the more widespread variety in Indonesian cuisine, with basmati rice more commonly paired with local recreations of Indian cuisine. I will edit the Notes accordingly.

 

[d_a_renoir]

Fair observation. I got a bit too complacent with the food from my own region it seems.
You're right, jasmine rice would be the more widespread variety in Indonesian cuisine, with basmati rice more commonly paired with local recreations of Indian cuisine. I will edit the Notes accordingly.

Yeah, I was thinking maybe you just meant long grain rice in general and wrote the name wrong by accident or something.

 

[friendly]

For my japanese style curry, I like to use chicken (pref thigh), turnip, carrot, and onion. Garlic minced up and tomato paste is nice for flavor too.