the beauty of japanese curry

you ever have japanese curry? in any form.
katsu curry, curry udon, curry soba,
they all share one thing: the rich base.

the beauty of japanese curry is the fundamental
heartiness that it brings to your core upon
consumption. as is the case with all cultural
stocks, the flavor of japanese curry brings a slightly
tangy, salty, and filling mouthfeel that heats
your mouth down through your digestive system.

might not be the most beautiful way to word it,
but that’s how i see japanese curry. the most
classical dish being japanese curry katsu, served
with a bed of white rice, is an amazing traditional
japanese meal. my current favorite is Tokyo Shokudo’s
char-siu curry-base mazesoba: a mix of soba noodles,
dry ingredients, a poached egg, and plenty of curry stock.

i love having these flavored dishes on cold days
like the ones we’re seeing in Illinois right now.
it’s just a shame the place i wanna get them from
is over 30 minutes away..

thanks for reading today’s post.
definitely try some if you haven’t already!