LogFAQs > #979777437

Pipotchi posted...

Was this made from scratch? Normally Im extremely a proponent for that but for a cuisine that prioritizes perfectionism and simplicity as much as Japanese does I would genuinely recommend oscillating toward block-based curry first then drawing from that once youve familiarized yourself with it enough to get creative - Golden & Vermont brand curries are pretty ubiquitous if you live in the U.S.

I couldn't tell you for sure, cuz that pic, as well as any other that I might link in a topic like this, is going to be from my Facebook, like,. up to a few years ago - so quality and details are going to be vague. I do have some of other curries that are more obviously "Indian" or whatever, based on what I was following at the time, like, coconut shrimp type shit, or whatever.

Some of these, I used either the Japanese curry bricks, or canned curry sauces - and in some cases, I did legit make sauces from scratch, like, halved tomatoes cooked and then crushed into paste, or whatever, again based on whatever recipe I was following at the time.