Complete with juicy pieces of chicken, tender vegetables, and silky chunks of potato.
. It's this more generic conception of curry, and the powdered convenience product that fuels it, that leads us back to Japanese curry.
That changed after I visited the country last year. I'm always out to prove myself wrong, so one of my goals on that trip was to find a Japanese kare that could make me truly love it. My conversion came at a narrow lunch counter called Kitchen Nankai in Jinbocho, a Tokyo neighborhood famous for its bookstore-lined streets. There, the cooks heaped rice and shredded cabbage on a large plate, set a sliced fried pork cutlet on top, then ladled a black lagoon of steaming curry sauce all over it.
I didn't leave with just burning lips, though. I also left with a new sense of just how much of a range of flavor is possible in Japanese curry without betraying the essence of the dish. I knew I could make my own, from scratch, calibrating the spices exactly as I wanted them and deepening the flavor as much as I pleased.
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