Curries from East Asia

Many people don't quite realize that there are delicious incarnations of curry in East Asia (that is, mostly China and Japan), but there actually are. The sad fact that East Asian curries are less known probably stems from the idea that Chinese food is mostly noodles and sweet and sour pork while Japanese food is sushi and other preparations of raw fish. We wish to rectify this by introducing you to East Asian curries. In this section, we will provide you with recipes, articles, discussions and reviews of the different styles of curry that hail from the East Asian region, particularly those from China and Japan.

Chinese curry is much more watery than curry in the traditional sense, and is often made with meat (of any kind), potato chunks, onions, green pepper, and yellow sauce (from curry powder) all served as rice topping. Often, some hot sauce, hot chili oil, soy sauce or white pepper sauce would be used to ensure that the dish is curry-like enough. Curry noodles is a popular incarnation of this.

Japanese curry, on the other hand, is considered thicker and sweeter than other types of curry. It is often eaten as a rice topping, with pickled vegetables on the side. This is actually a popular and convenient lunch dish in Japan. Japanese curry is often made with meat onions, carrots and potatoes. Curry bread is a popular incarnation of Japanese curry.